Winter dining calls for warm flavorful entrees, seasonal fruits and vegetables, and decadent desserts.
Eddie’s of Roland Park has you covered!
Amy Simon is events coordinator for Eddie’s of Roland Park.
Spiced Pomegranate Carrots
Ingredients
- 1/2 cup pomegranate molasses or regular molasses mixed with pomegranate juice
- 2 tablespoons olive oil
- 3 tablespoons unsalted butter melted
- 2 tablespoons light brown sugar
- 1 tablespoon fresh ginger grated
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon fresh grated nutmeg
- 1/8 teaspoon cayenne pepper
- 2 pounds medium carrots cut lengthwise in quarters
- salt and pepper
Topping
- 1/3 cup fresh pomegranate seeds
- 1 tablespoon fresh parsley chopped
- 1 tablespoon fresh mint leaves chopped
Instructions
- Preheat oven to 375 degrees. Line a shallow rimmed baking sheet with foil. Spray surface with non-stick cooking spray.
- In a large bowl, whisk together 2 tablespoons water, pomegranate molasses, olive oil, melted butter and the next 6 ingredients. Toss sliced carrots in pomegranate mixture.
- Spread carrots in one layer, evenly, on prepared pan. Bake for 45 minutes. Check carrots periodically to be sure they do not burn. When done, carrots should be evenly caramelized and tender. Lightly season with salt and pepper.
- For serving as a side dish, transfer carrots to serving dish while warm and sprinkle with topping ingredients. Alternately, you may double the serving count by transforming this dish into a salad (as pictured) — simply add fresh arugula, chickpeas and crumbled goat cheese and toss.
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