Pomegranate Roasted Carrots

By bjlazyl

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 everydayhealth.com

Preparation

Step 1

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ADD/ADHD

Carrots get a bad reputation at times. Many of us think of them as vehicles for scooping up hummus or ranch dressing at parties; at worst, they appear as desiccated, mushy pieces in stews and soups. However, we’re here to tell you that carrots can be exciting, interesting, and perfect accompaniments to your favorite meat or fish mains — or serve as stand alone lighter, vegetarian dishes (especially when draped over couscous and topped with yogurt). To take back the carrot and turn it into something special, all you need is some heat, pomegranate molasses, and a little bit of seasoning.

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