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Roasted Carrots with Pomegranate-Honey Glaze Recipe

Keyword: Beef, Dinner, Rosh hashanah
Skill: intermediate
Servings: 1

INGREDIENTS

  • 3 lbs carrots, preferably with the tops attached, peeled
  • Extra-virgin olive oil
  • 2 TB pomegranate molasses
  • 2 TB honey
  • Salt and pepper to taste

INSTRUCTIONS

  1. Preheat oven to 425. Peel the carrots and trim the green tops. Wash well.
  2. Arrange carrots on a sheet pan and brush with olive oil.
  3. Roast carrots until tender and browned, about thirty-five minutes, turning once.
  4. In a small saucepan, combine the pomegranate molasses and honey and bring to a simmer. Simmer five minutes until slightly reduced and thickened.
  5. Drizzle pomegranate and honey glaze over roasted carrots. Season well with salt and pepper and serve.