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