Pomegranate Roasted Carrots

By Chef_Frytz

Ingredients

• Carrots
• Olive oil or butter
• Pomegranate concentrate or molasses
• Fresh thyme
• Kosher salt

Details

Adapted from food52.com

Preparation

Step 1

Preheat the oven to 400° F. Stem, peel, and cut the carrots in half lengthwise (or quarter them if they’re extra large). Place them in an oven-proof pan or baking dish. Toss with a small splash of olive oil, an even bigger splash of pomegranate concentrate or molasses (molasses will result in a sweeter dish), and a big pinch of kosher salt. Top with a pat of butter and a few sprigs of fresh thyme.

Cook until just tender -- about 20 minutes. Agitate the pan a few times to cook evenly. If they haven’t gotten all beautiful and caramelized, throw them under the broiler for a minute or two at the end. Once cooked, remove the thyme sprigs, sprinkle with chopped parsley, and eat out of the pan with your fingers.

Or, try one of these variations:

1. Draped over couscous, topped with pomegranate seeds and yogurt.

2. As a side dish to accompany any meat or fish.

3. On grilled bread with pesto.

4. Coarsely mashed with a fork, topped with crème fraîche and chopped mint.

5. With a freaking egg on top.