Recipe information
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
Need to make a substitution?
Preparation
Step 1
Preheat oven to 375°F. Whisk 1/4 cup water, pomegranate molasses, and next 7 ingredients in large bowl to blend. Add carrots to pomegranate mixture and toss to coat. Divide carrots between 2 large rimmed baking sheets. Roast until carrots are tender and liquids are reduced to glaze, stirring twice and mixing in water by tablespoonfuls if needed to prevent burning, about 55 minutes. Season with salt and pepper. DO AHEAD: Can be made 4 hours ahead. Let stand at room temperature. Rewarm in 375°F oven 10 minutes before serving.
Step 2
Transfer carrots to platter. Sprinkle pomegranate seeds, pine nuts, basil, and mint over carrots and serve.