I will take roasted carrots over steamed or boiled any day, because high heat caramelizes their natural sugars and the edges go brown and sweet. This version layers cumin, coriander, and a whisper of cayenne over the carrots before roasting, then finishes them with a drizzle of pomegranate molasses in the final five minutes. That last step is the one you do not want to skip. The molasses glazes the carrots and chars a little at the edges, and its fruity tartness is a welcome jolt against the earthy spices.
Start to finish it takes 30 minutes, ten of them prep, so it works on a Tuesday. It also holds up on a bigger spread, which means it can go on a Thanksgiving table as easily. The mint or basil goes on at the end, and the fresh green is a good contrast to the warm spices. If pomegranate molasses is not in your pantry, two teaspoons of good balsamic vinegar gets you close. Serve alongside roast chicken, lamb, or as part of a vegetable mezze with hummus and flatbread.
Season and Start Roasting the Carrots
Preheat the oven to 425F (225C). Peel the bunch of carrots and cut them in half lengthwise. If the carrots are thick, cut each half in half again to create quarters. Toss the carrot pieces with 1 tablespoon of olive oil, 1/4 teaspoon cumin, 1/8 teaspoon cayenne, 1/8 teaspoon coriander, and salt and pepper to coat evenly. Spread on a baking sheet in a single layer and roast for 10 minutes, then flip and roast for another 5 minutes.
Add Pomegranate Molasses and Finish Roasting
Remove the carrots from the oven and toss them with 1 teaspoon of pomegranate molasses, or substitute 2 teaspoons of balsamic vinegar. Return to the oven for a final 5 minutes until the carrots are golden and slightly caramelized at the edges. Transfer to a serving plate and toss with sliced fresh mint, basil, or both before serving.
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Spice Roasted Carrots with Pomegranate Molasses
- Total Time: 30 minutes
- Yield: Serves 4
Description
Carrots roasted at 425F with cumin, cayenne and coriander, glazed with pomegranate molasses for the last five minutes, and finished with mint or basil.
Ingredients
- 1 bunch carrots, peeled (approximately 1 pound)
- 1 tablespoon extra virgin olive oil
- 1/4 teaspoon ground cumin
- 1/8 teaspoon cayenne pepper
- 1/8 teaspoon ground coriander
- 1 teaspoon pomegranate molasses
- Sliced mint for garnish (or basil or both)
Instructions
- Preheat oven to 425ºF (225ºC).
- Cut carrots in half lengthwise. Cut halves in half to create quarters if carrots are thicker.
- Toss carrots with olive oil, cumin, cayenne, coriander, and salt and pepper.
- Roast for 10 minutes, flip carrots, and roast for another 5 minutes.
- Toss carrots with pomegranate molasses (or 2 teaspoons balsamic vinegar) and roast for another 5 minutes until golden.
- Toss with mint and/or basil and serve.
Notes
- Cut thick carrots into quarters rather than halves so every piece roasts in the same time.
- The pomegranate molasses goes on for the last 5 minutes only, after the carrots have roasted 15.
- No pomegranate molasses? Toss with 2 teaspoons of balsamic vinegar instead of the 1 teaspoon.
- Add the mint or basil after roasting, not before.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Serving Size: 1 serving
- Calories: 80
- Sugar: 5
- Sodium: 150
- Fat: 4
- Carbohydrates: 10
- Fiber: 3
- Protein: 1
Frequently Asked Questions
What can I use if I don’t have pomegranate molasses?
Toss the carrots with 2 teaspoons of balsamic vinegar instead of 1 teaspoon of pomegranate molasses. You lose the fruity tartness, but you still get a sweet-sour glaze.
How spicy are these carrots?
Barely. A pound of carrots gets 1/8 teaspoon of cayenne, 1/4 teaspoon of cumin and 1/8 teaspoon of coriander, so you get warmth rather than heat. Add a pinch more cayenne if you want it to be felt.
When do I add the pomegranate molasses?
After the carrots have roasted for 15 minutes: 10 minutes, flip, 5 more. Toss them with the molasses, then roast 5 minutes more, until golden and slightly caramelized at the edges. Add the herbs after they come out of the oven.
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