Spiced Carrots

16
Servings
10m
Prep Time
1h
Cook Time
1h 10m
Ready In


"Recipe source: Bon Appetit (November 2004)"

Original recipe yields 16 servings
OK

Nutritional

  • Serving Size: 1 (178.5 g)
  • Calories 224.3
  • Total Fat - 11.2 g
  • Saturated Fat - 2.7 g
  • Cholesterol - 9.2 mg
  • Sodium - 121 mg
  • Total Carbohydrate - 31 g
  • Dietary Fiber - 3.9 g
  • Sugars - 23.8 g
  • Protein - 2.6 g
  • Calcium - 91.8 mg
  • Iron - 1.9 mg
  • Vitamin C - 7.7 mg
  • Thiamin - 0.1 mg

Step 1

Preheat oven to 375 degrees F.

Step 2

In a bowl whisk together 1/4 cup water and next 8 ingredients (pomegranate molasses - pepper). Add carrots, toss to coat.

Step 3

Divide the carrots among two rimmed baking sheets. Roast until carrots are tender and liquids are reduced to a glaze; stirring twice and mixing in water by tablespoons if needed to prevent burning (50-60 minutes). Season with salt and pepper. ***can be made 4 hours ahead, let stand at room temp; rewarm in 375 degree oven 10 minutes before serving.

Step 4

Transfer carrots to a platter and sprinkle with seeds, nuts, basil and mint.

Tips & Variations


No special items needed.

Related

ForeverMama

These are some good flavorful carrots. The taste is all about Mediterranean and the pomegranate molasses (one of my favorite ingredients), makes it taste wonderful. Followed as directed, except that instead of mint, substituted with cilantro because that’s what I had. I totally forgot to add pine nuts and I had them too, but will remember next time. Thank you, ellie, for sharing. Made it for Billboard Tag.

review by:
(23 Nov 2022)

pelysma

This is a delicious dish. I followed the ingredients exactly. Everyone in the family loved it.

review by:
(5 Jan 2022)