by brooke's kitchen
View
my 19 recipes »
Photo by brooke's kitchen
brooke's kitchen's Notes:
Expand1 pound carrots, peeled Ask a question about this ingredient
1 tablespoon olive oil Ask a question about this ingredient
1/4 teaspoon ground cumin Ask a question about this ingredient
1/8 teaspoon cayenne pepper Ask a question about this ingredient
1/8 teaspoon ground coriander Ask a question about this ingredient
1 teaspoon pomegranate molasses Ask a question about this ingredient
sliced mint for garnish (or basil or both) Ask a question about this ingredient
Preheat oven to 425 degrees.
Ask a question about this stepCut carrots in half lengthwise. Cut halves in half to create quarters if carrots are thicker.
Ask a question about this stepToss carrots with olive oil, cumin, cayenne, coriander, and salt and pepper.
Ask a question about this stepRoast for 15 minutes, flip carrots, and roast for another 5 minutes.
Ask a question about this stepToss carrots with pomegranate molasses (or 2 teaspoons balsamic vinegar) and roast for another 5 minutes until golden.
Ask a question about this stepToss with mint and/or basil and serve.
Ask a question about this stepThis sounds delicious and looks beautiful! I've been pondering buying some pomegranate molasses - love the flavor. This just might be enough to prompt me to do so...
Thanks fiveandspice! I was the same way and finally bit the bullet and bought some :) The flavor is so delicious!
Thanks Sagegreen! Let me know if you try it :)
This sounds great! I've also got a bottle that I bought when I bought orange blossom water for antoher recipe, so I'm glad to have a way to use it. And thanks, kmartinelli, for the tips on making it!
I know - it definitely packs a big punch for a very small amount. I have tons of it left which I guess it is good since I sort of had a hard time finding it the first time! Here is the brussels sprouts recipe that is the reason I bought it in case you are looking for more veggie recipes :)
http://www.foodnetwork.com/recipes/bobby-flay/roasted-brussels-sprouts-with-pomegranates-and-vanilla-pecan-butter-recipe/index.html
I love pomegranate molasses too!! And I particularly love it paired with something with a little heat - so the combo with the cayenne and cumin totally work for me!
Yes - it definitely needs something spicy I think. But I also love spicy food :)
Ooohhh I love pomegranate molasses! I make my own and am always looking for more creative uses for it - it's also great drizzled over cumin-roasted eggplant. I will definitely be making this recipe. Thanks!
Wow you make your own? I would love that recipe! And I will definitely have to try cumin roasted eggplant too. Sounds delicious!
We have such an amazing pomegranate season where I am I needed to find things to do with all of them! It's easy, basically you make a simple syrup with pomegranate juice. Take equal amounts pomegranate juice and sugar and simmer. You can add some lemon juice if you like. If you remove from the heat just when the sugar dissolves it's pomegranate syrup, and essentially grenadine. If you leave it on and let it thicken it becomes pomegranate molasses! Again, can't wait to try your recipe :-)
I can't wait to try making it on my own! Thank you so much :) And let me know how you like the recipe too when you get a chance to try it! :)
Ken is an award-winning executive chef and owner of seven Boston area restaurants: Clio, Toro, Uni, Coppa, KO Prime, La Verdad and Earth.
Sounds great...pomegranate molasses is one of my favorite condiments!