*One of my very favorite vegetable dishes this season is these Roasted Pomegranate Carrots. A sweet pomegranate molasses glaze coats perfectly caramelized carrots – delish!*
Various variations on this particular dish – the combination of roasted carrots and sweet, syrupy molasses – have been floating around my radar for quite a while. In fact, I remember one holiday season many years ago (I must have been in high school, if not middle school) when my mom and I made something very similar a couple of times. One or the other of us spotted the recipe in a magazine, and we hurried to pick up pomegranate molasses at the grocery store so we could try it ourselves. The results were delicious, and I believe that the dish became a part of our Christmas dinner that year.
A few months ago, I was reminded of this incredible combination while trying a new restaurant in San Francisco. This trendy, small plates spot was featuring, as an appetizer, vibrantly colored, heirloom carrots roasted with a syrupy, pomegranate glaze. I was with a couple of friends for a late-night Saturday dinner, and it was one of the highlights of our meal. I knew that I needed to recreate this very same dish as soon as possible.
These roasted pomegranate carrots are pretty much as close to dessert as you can get, while still staying in the realm of acceptable-for-dinner vegetable dishes. The carrots, sweet to begin with, become perfectly caramelized in the oven. A mixture of pomegranate molasses and olive oil thicken into a rich glaze to coat the veggies. A sprinkle of fresh pomegranate arils on top offers the perfect refreshing contrast to the rich dish. These carrots would be an incredible side dish to serve with meat, poultry, or fish.
One of my very favorite vegetable dishes this season is these Roasted Pomegranate Carrots. A sweet pomegranate glaze coats perfectly caramelized carrots - delish!Roasted Pomegranate Carrots
Ingredients
Directions
Hannah, What makes this an extraodinary dish is the pomegranate syrup and the toppings of feta cheese, parsley, and pomegranate kernels. I tried it with maple syrup before I bought the pomegranate syrup and it is good, just not as special. My dish roasted faster than 1 hr.; more like 45 minutes.
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I can see why you were captivated by this dish – lovely flavors! I’m a new follower! Just found you and looking forward to exploring more! 🙂
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Hi there, and welcome! Thank you 🙂 I hope you enjoy my recipes!
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