📝 About This Recipe
This dish celebrates the incredible depth of pomegranate molasses, a staple liquid seasoning in Levantine cuisine that provides a sophisticated balance of tartness and natural sweetness. As the carrots roast, the molasses reduces into a thick, ruby-red glaze that clings to the caramelized edges of the vegetables. Finished with crunchy emerald pistachios and creamy feta, these carrots are a vibrant testament to how a single high-quality vinegar-like seasoning can transform humble root vegetables into a show-stopping centerpiece.
🥗 Ingredients
The Vegetables
- 2 pounds Rainbow Carrots (scrubbed, tops trimmed to 1 inch, halved lengthwise if thick)
- 3 tablespoons Extra Virgin Olive Oil (high quality)
- 1 teaspoon Kosher Salt (plus more to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
The Pomegranate Glaze
- 1/4 cup Pomegranate Molasses (pure, no added sugar if possible)
- 1 tablespoon Honey (to balance the tartness)
- 1/2 teaspoon Cumin (ground)
- 1/2 teaspoon Aleppo Pepper (or a pinch of red chili flakes)
- 2 cloves Garlic (finely grated or minced)
Toppings & Garnish
- 1/4 cup Pistachios (shelled and roughly chopped)
- 1/3 cup Feta Cheese (crumbled)
- 2 tablespoons Fresh Mint Leaves (torn or chiffonade)
- 1/4 cup Pomegranate Arils (fresh seeds for a pop of color)
- 1 pinch Flaky Sea Salt (for finishing)
👨🍳 Instructions
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1
Preheat your oven to 400°F (200°C). Place a large rimmed baking sheet inside the oven while it preheats; a hot pan ensures immediate caramelization.
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2
Prepare the carrots by scrubbing them clean. If they are young and tender, there is no need to peel. Slice any particularly thick carrots in half lengthwise so they cook evenly.
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3
In a small mixing bowl, whisk together the pomegranate molasses, honey, ground cumin, Aleppo pepper, and grated garlic until smooth.
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4
In a large bowl, toss the carrots with the olive oil, kosher salt, and black pepper until every inch is well-coated.
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5
Carefully remove the hot baking sheet from the oven and spread the carrots out in a single layer. You should hear a satisfying sizzle.
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6
Roast the carrots for 20-25 minutes, tossing them halfway through, until they are tender and starting to show charred, caramelized spots.
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7
Remove the pan from the oven and pour the pomegranate molasses mixture over the carrots while they are still on the hot tray.
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8
Use a spatula or tongs to toss the carrots vigorously in the glaze. The residual heat will cause the glaze to bubble and thicken instantly.
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9
Return the pan to the oven for an additional 5 minutes. Watch closely to ensure the sugars in the molasses don't burn; you want a sticky, lacquered finish.
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10
While the carrots finish roasting, lightly toast your chopped pistachios in a dry pan over medium heat for 2-3 minutes until fragrant.
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11
Transfer the glazed carrots to a serving platter, scraping every bit of the thickened pomegranate syrup from the pan over the top.
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12
Garnish generously with the crumbled feta, toasted pistachios, fresh pomegranate arils, and mint leaves.
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13
Finish with a final sprinkle of flaky sea salt and serve immediately while warm.
💡 Chef's Tips
Choose carrots of similar thickness to ensure they all reach peak tenderness at the same time. If you cannot find pomegranate molasses, you can make a substitute by simmering 2 cups of pomegranate juice with 1/4 cup sugar and a splash of lemon until reduced to 1/2 cup. Avoid glazing the carrots at the very beginning; the high sugar content in the molasses will burn before the carrots are cooked through. For a vegan version, simply omit the feta or replace it with a dollop of tahini sauce. Always use fresh mint; dried mint will not provide the necessary cooling contrast to the tart glaze.
🍽️ Serving Suggestions
Serve alongside a roasted leg of lamb or lemon-herb chicken for a classic Middle Eastern feast. Pair with a side of fluffy saffron basmati rice or herb-flecked couscous to soak up the extra glaze. Accompany with a crisp, chilled glass of Rosé or a dry Riesling to complement the acidity of the pomegranate. Serve as part of a vegetarian mezze platter with hummus, baba ganoush, and warm pita bread. A dollop of Greek yogurt or labneh on the side offers a refreshing, creamy counterpoint to the roasted flavors.