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Pomegranate roasted carrots

Pomegranate Roasted Carrots with Sumac

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Cook Time 30 minutes
Total Time 30 minutes
Course Salad, Side
Cuisine Middle Eastern

Ingredients
  

  • 2 1/2-3 lbs. carrots with the leaves and tops still on
  • 1/4 cup pomegranate molasses
  • 3 tbs. olive oil
  • 2 tsp. kosher salt
  • 1 tsp. black pepper freshly ground
  • 2 tbs. dill sprigs fresh
  • 2 tbs. scallions chopped
  • 1/4 cup mint chopped
  • 1/2 cup pomegranate seeds
  • 1 tbs. ground sumac

Instructions
 

  • Preheat the oven to 425 F. Peel the carrots, then cut the leaves and most of the tops off, leaving about 2 inches of the stems.
  • Place the carrots on a large rimmed baking sheet. Drizzle with olive oil, pomegranate molasses and toss to coat. Sprinkle kosher salt and ground black pepper evenly over all of the carrots. Roast for 30-35 minutes or until caramelized and golden brown on the tops and bottoms. Don't rush this part!
  • Place the carrots on a platter and sprinkle generously with the ground sumac. Top with freshly chopped herbs and pomegranate seeds. Can be served warm or at room temperature with salads.