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Roasted Pomegranate Carrots Recipe

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This recipe for Roasted Pomegranate Carrots is from Keller Family Cookbook; 3rd Edition, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 pounds carrots (I used a combination of multicolored, heirloom carrots, but the regular orange ones work too.)
¼ cup pomegranate molasses (can be purchased at Whole Foods)
2 tablespoons olive oil
1 teaspoon sea salt
½ teaspoon freshly ground black pepper
2 ounces pomegranate arils
2 ounces feta cheese
2 tablespoons chopped parsley
Directions:
Directions:
1. Preheat oven to 425°.
2. Scrub carrots under cold water. Dry, then slice in half lengthwise.
3. Place carrots on a baking sheet. Drizzle with molasses, olive oil, salt, and pepper and toss to coat.
4. Roast carrots, stirring every fifteen minutes or so, until softened and caramelized, about one hour.
5. Sprinkle with arils, feta, and parsley.
Personal Notes:
Personal Notes:
I only made this once for a holiday but I remember it being good and a nice change from the usual side dishes. I think I might have used regular molasses over the pomegranate kind because that is what I had and they were still great!

 

 

 

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