Pomegranate roasted carrots from Food52 by Melissa Clark

  • carrots
  • cilantro
  • Show all ingredients...

  • EYB Comments

    Can substitute balsamic vinegar for pomegranate molasses, and basil or parsley for cilantro.

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Notes about this recipe

  • Eat Your Books

    Can substitute balsamic vinegar for pomegranate molasses, and basil or parsley for cilantro.

  • lorloff on June 13, 2021

    I used Turkish Ufra pepper and it came out very well. My carrots were quite thin so they cooked much faster. I only cooked them for 15 mins and then they were done on the edge of too crispy 5 minutes later. Very tasty but too sweet for my husband.

  • chawkins on July 16, 2020

    Very good with carrots from the garden even though I forgot to add the cilantro at the end. I used pomegranate molasses.

  • ashallen on April 30, 2020

    Very nice carrots, particularly given the low level of effort they require. Flavors are a nice mix of earthy-sweet from the carrots, fresh from the herbs, salty (crunchy grains from the kosher salt), and sour-sweet from the pomegranate molasses. I skipped the hot red pepper but will include it next time - it'll work well. Recipe says it serves 4 - serving size will be modest at that number of servings.

  • Frogcake on April 02, 2017

    So simple and so delicious. I've used either pomegranate molasses or balsamic. In a recent NY Times recipe, she suggests throwing the caramelized carrots, cooled, into a salad with a vinaigrette sweetened with pomegranate molasses. Very nice!

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