simple roasted carrots with sticky pomegranate glaze
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Equipment: Rimmed baking sheet, aluminum foil.
Ingredients
  • 1 lb. baby carrots, sliced lengthwise if thicker than your little finger
  • 1 T. extra-virgin olive oil
  • ¼ tsp. sea salt or kosher salt
  • Freshly ground black pepper
  • 1 tsp. pomegranate molasses or 2 tsp. balsamic vinegar
  • 2 T. chopped fresh herbs, such as cilantro, basil, or parsley, for garnish
Method
  1. Preheat oven to 425 F. Line your baking sheet with aluminum foil. Toss carrots with olive oil, salt, and freshly ground pepper to taste. Spread in a single layer on baking sheet.
  2. Roast for 15 minutes, stir well, and roast for 10 more minutes. They should be getting nice and brown. Remove from oven and drizzle with pomegranate molasses or balsamic vinegar; toss gently to coat the carrots.
  3. Roast for about 5 minutes more, or until carrots are golden, sticky and soft. Serve garnished with chopped fresh herbs. Enjoy!
Recipe by radish*rose at http://radishrose.net/2015/04/26/simple-roasted-carrots-with-sticky-pomegranate-glaze/