Recipe information
Yield
8 to 10 Servings
Ingredients
2
pounds carrots (any color), halved lengthwise if large, cut crosswise into 2-inch to 2 1/2-inch pieces
2
tablespoons olive oil
Kosher salt and freshly ground black pepper
1
tablespoon honey
1
tablespoon pomegranate molasses
Need to make a substitution?
Preparation
Step 1
Arrange a rack in upper third of oven; preheat to 425°. Combine carrots and oil in a medium heatproof bowl. Season with salt and pepper and toss to coat. Transfer to a rimmed baking sheet, spreading out in an even layer (set aside bowl).
Step 2
Roast carrots, turning occasionally, until just tender, 12-15 minutes.
Step 3
Meanwhile, whisk honey and pomegranate molasses to blend in reserved bowl.
Step 4
Transfer carrots to bowl with honey mixture; toss to coat well and spread out on baking sheet, scraping out any remaining glaze from bowl.
Step 5
Roast carrots until glaze is reduced and sticky and beginning to brown in spots (but not burned), 5-8 minutes longer.
Nutrition Per Serving
10 servings
1 serving contains: Calories (kcal) 90 Fat (g) 3 Saturated Fat (g) 0 Cholesterol (mg) 0 Carbohydrates (g) 16 Dietary Fiber (g) 3 Total Sugars (g) 9 Protein (g) 1 Sodium (mg) 105