I like carrots. I don't particularly love carrots, That is, until I received these beautiful multicolored carrots in last week's CSA basket. I mean, what's not to love? They're stunning -- and so, so sweet. Obviously I've been eating the wrong carrots all these years.
Coincidentally, I came across this delicious recipe for pomegranate (molasses) roasted carrots. They're absolutely perfect for this time of the year, earthy and rustic. I served them with my brisket and it was truly a beautiful sight.
|The finished product|
Recipe: Pomegranate Roasted Carrots
Melissa Clark, In The Kitchen With A Good Appetite
Note: Pomegranate molasses is often available in the middle eastern section of the grocery store. If not, it's a staple in middle eastern cooking, so hit up your local middle eastern market,
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 flat-leaf parsley
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 parsley.