Jump to RecipeCaramelized oven-roasted carrots tossed in a tangy pomegranate molasses, a sweet and vibrant vegetable side side dish for fall and winter.
These Pomegranate Molasses Roasted Carrots are the perfect vegetable side dish for fall and winter celebrations. The natural sweetness of roasted carrots is enhanced by tangy pomegranate molasses, creating a caramelized glaze that brings a beautiful depth of flavor. A sprinkle of Aleppo pepper adds a gentle warmth, balancing the sweetness with just the right amount of heat.
The final dish is not only delicious but also vibrant and eye-catching, with deep orange carrots topped with ruby-red pomegranate arils and fresh green parsley. It’s a stunning addition to any holiday table, bringing warmth and color to complement your festive spread. This simple yet elegant side dish is sure to impress family and friends, making it an ideal choice for any seasonal gathering.
Pomegranate Molasses Roasted Carrots
Ingredients
- 1 lb carrots peeled, trimmed, halved or quartered
- 2 tbsp olive oil
- 2 tbsp pomegranate molasses
- ½ tsp salt
- ¼ tsp freshly ground black pepper
- ½ tsp Aleppo pepper adjust to taste
For Garnish:
- 1 tbsp pomegranate arils
- 2 tbsp fresh parsley chopped
Instructions
- Preheat your oven to 425°F
- Prepare the Carrots: Spread carrots on a baking sheet. Drizzle with olive oil, salt, black pepper, and Aleppo pepper and toss until well-coated.
- Roast the Carrots: Spread the carrots in a single layer and. Roast for 25 minutes, remove from the oven and add pomegranate molasses, toss to coat, arrange in a single layer and return to the oven to roast for an additional 10 minutes or until the carrots are tender and caramelized around the edges
- Garnish and Serve: Transfer the roasted carrots to a serving dish. Garnish with pomegranate arils and a sprinkle of fresh parsley. Serve warm.
