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–+ servings
portrait overhead image of platter with oven roasted carrots cut into quarters. Carrots are drizzled with pomegranate molasses and garnished with chopped parsley and pomegranate seeds. Platter sit next to bunch of fresh parsley and halved pomegranate

Pomegranate Molasses Roasted Carrots

Caramelized oven-roasted carrots tossed in a tangy pomegranate molasses, a sweet and vibrant vegetable side side dish for fall and winter.
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Servings 4
Calories 133 kcal

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.

Nutrition

Calories: 133kcalCarbohydrates: 16gProtein: 1gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 374mgPotassium: 388mgFiber: 3gSugar: 9gVitamin A: 19187IUVitamin C: 10mgCalcium: 42mgIron: 1mg
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