Carrots Pomegranate Roasted

By timbrehse

Ingredients

• 1 pound carrots, peeled, trimmed, and halved or quartered lengthwise (halve the thin carrots, quarter the fat ones)
• 1 tablespoon extra-virgin olive oil
• 1/4 teaspoon kosher salt
• pinches Turkish or Syrian red pepper (such as Aleppo pepper) or cayenne
• 1 teaspoon pomegranate molasses or 2 teaspoons balsamic vinegar
• 2 tablespoons chopped fresh cilantro, basil, or parsley

Details

Servings 4
Adapted from food52.com

Preparation

Step 1

Preheat the oven to 425°F.
On a rimmed baking sheet, toss the carrots with the oil, salt, and red pepper or cayenne. Spread them out in a single layer.
Roast for 15 minutes, stir well, and roast for 10 more minutes.
Then remove from the oven and drizzle with the pomegranate molasses; toss gently to coat the carrots with molasses.
Roast until the carrots are golden and soft, about 5 more minutes.
Serve garnished with cilantro.