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Monday, September 29, 2014

Better in Color

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
And a very tasty dish.

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.

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