Spiced Carrots
Recipe: #21698
November 08, 2015
Categories: Side Dishes, Carrot, Christmas, Sunday Dinner, Thanksgiving Oven Bake, Gluten-Free, No Eggs, Vegetarian, Kosher Dairy, Vegetarian Dinner, more
"Recipe source: Bon Appetit (November 2004)"
Original is 16 servings
Ingredients
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 by Step Method
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
No special items needed.
2 Reviews
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