Caramelized Spiced Carrots

Name: Caramelized Spiced Carrots
Yield: 16 Servings
Ingredients: 1 cup pomegranate molasses*; 1/4 cup olive oil; 1/4 cup (1/2 stick) butter, melted; 1/4 cup finely grated peeled fresh ginger; 1 teaspoon ground cumin; 1/2 teaspoon ground cardamom; 1/4 teaspoon ground nutmeg; 1/4 teaspoon cayenne pepper; 4 1/2 pounds medium carrots, peeled, stems trimmed to 1/2 inch; 3/4 cup pomegranate seeds; 3/4 cup pine nuts, toasted; 1/4 cup thinly sliced fresh basil leaves; 1/4 cup thinly sliced fresh mint leaves

By Bruce Aidells and Nancy OakesPhotographer Victoria Pearson

October 31, 2004

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Recipe notes