Name: Pomegranate Roasted Carrots with Sumac
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: Middle Eastern
Ingredients: 2 1/2-3 lbs carrots, with the leaves and tops still on; 1/4 cup pomegranate molasses; 3 Tbsp olive oil; 2 tsp kosher salt; 1 tsp freshly ground black pepper; 2 Tbsp fresh dill sprigs; 2 Tbsp chopped scallions; 1/4 cup chopped mint; 1/2 cup pomegranate seeds; 1 Tbsp ground sumac

Ingredients

Units

2 ½–3 lbs carrots, with the leaves and tops still on
¼ cup pomegranate molasses
3 Tbsp olive oil
2 tsp kosher salt
1 tsp freshly ground black pepper
2 Tbsp fresh dill sprigs
2 Tbsp chopped scallions
¼ cup chopped mint
½ cup pomegranate seeds
1 Tbsp ground sumac

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Instructions

Preheat the oven to 425°F. Peel the carrots, then cut the leaves and most of the tops off, leaving about 2 inches of the stems.
Place the carrots on a large rimmed baking sheet. Drizzle with olive oil, pomegranate molasses, and toss to coat. Sprinkle kosher salt and ground black pepper evenly over all of the carrots. Roast for 30-35 minutes or until caramelized and golden brown on the tops and bottoms. Don’t rush this part!
Place the carrots on a platter and sprinkle generously with the ground sumac. Top with freshly chopped herbs and pomegranate seeds. Can be served warm or at room temperature with salads.

Author: LeAnne Shor
Prep Time: 10 minutes
Cook Time: 35 minutes
Category: Side Dish
Method: Roasting
Cuisine: Middle Eastern