Roasted carrots with pomegranate, orange and almond glaze

Carrots make a great, colorful and nutritious side dish. I used rainbow carrots this time but any type will do. Depending on the amount of carrots you intend to prepare, you might need more glaze, so simply double up the quantities.

Ingredients (serves 4-6)
- 12 carrots, peeled
- 2 Tablespoons extra virgin olive oil
- salt and pepper, to taste

- 2 Tablespoons pomegranate molasses
- 2 Tablespoons orange juice
- 1 Tablespoon ground almonds

Bring a large pot of salted water to a rolling boil then add the carrots and cook 'al dente' (the cooking time will vary according to the type of carrots used, their size and freshness, about 15 minutes). Coat with the olive oil the bottom of a baking dish, then add the carrots. Combine the pomegranate molasses with the orange juice and ground almonds and drizzle over the carrots, tossing to coat well. Roast at 400 F until the glaze has cooked down, stirring a couple of times during cooking. Enjoy!

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