Carrots are undoubtedly one of the most versatile vegetables. They’re great when eaten raw in salads, like this Chickpea Carrot & Arugula Salad or with dips like this BBQ Garlic Lemon Vegetable Platter.
A Delicious & Flavorful Chickpea Carrot & Arugula Salad
Roasting carrots is also a delicious way to prepare them.
Roasting them with cumin, coriander, cayenne and pomegranate molasses with high heat not only caramelizes them, but also creates an amazing depth of flavor and natural sweetness.
Pomegranate molasses is a common condiment used in Middle Eastern kitchens, and is basically concentrated, reduced pomegranate juice that has thickened and becomes syrupy.
It is beautifully tart and sweet and can be found in any Middle Eastern grocery store or online.
Making this simple and flavorful side dish is as easy as peeling the carrots. As the carrots roast in the oven, the sweet and savory aroma will be irresistible.
Add some fresh mint leaves after roasting and mix in and you have yourself a flavorful side dish of Middle Eastern Style Roasted Carrots With Pomegranate Molasses And Mint.
Related: Pomegranate Molasses Vinaigrette
Middle Eastern Style Roasted Carrots With Pomegranate Molasses And Mint
1 pound carrots
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
1 tablespoon Fresh mint leaves, sliced, for garnishing
Preheat oven to 425 degrees.
Wash carrots and peel. Cut carrots diagonally into 3 sections. Cut each section in half horizontally.
Toss carrots in a large bowl with olive oil, cumin, cayenne, coriander, salt and pepper.
Line a baking sheet with parchment paper. Spread carrots evenly onto baking sheet cut side down.
Roast in preheated oven for 10 minutes, flip carrots, and roast for another 5 minutes.
Remove carrots from oven and place again into large bowl. Pour 1 teaspoon pomegranate molasses over roasted carrots and toss to coat carrots with molasses.
Place carrots back on baking sheet evenly spread out. Place back into oven and roast for another 5 minutes until golden. Remove from heat and toss with fresh mint and serve.
Try This Side Dish Favorites
- Herbs De Provence Baby Roasted Potatoes
- Southern Style Garlic Green Beans with Bacon
- Milk-Simmered Mashed Potatoes
- Crispy Parmesan Thyme Sweet Potato Stacks
More Deliciously Yummy Recipes
- Turkish Tomato And Onion Salad With Olive Oil And Pomegranate Molasses
- Kale Sweet Potato Chicken Salad With A Mango Chipotle Dressing
- Cooking With Rice
- Mango Chipotle Dressing
- Trofie Al Rosso Pesto
Thanks for reposting – hope you get an opportunity to try the pomegranate molasses. It is a delicious condiment to have on hand. It is not actually a sweetener, as the flavor is more tart like tart cherries. Another description would be pungent. It’s like black strap molasses- you wouldn’t eat it alone. But added to a recipe adds lots of flavor. 🤓😋👍🏼🍻
Nice recipe Randy!
Thank you