Spiced Carrots
Created by ellie on November 8, 2015
- Servings: 16
- Prep Time: 10m
- Cook Time: 1h
- Recipe #21698
Ingredients
- 1 cup molasses (pomegranate molasses)
- 1/4 cup olive oil
- 1/4 cup butter, melted
- 1/4 cup ginger, grated
- 1 teaspoon ground cumin
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon cayenne pepper (ground)
- 4 1/2 pounds carrots (peeled stems trimmed to one inch)
- 3/4 cup pomegranate seeds
- 3/4 cup pine nuts (toasted)
- 1/4 cup basil leaves, sliced
- 1/4 cup mint (sliced)
How to Make
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Step 1: Preheat oven to 375 degrees F.
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Step 2: In a bowl whisk together 1/4 cup water and next 8 ingredients (pomegranate molasses - pepper). Add carrots, toss to coat.
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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.
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Step 4: Transfer carrots to a platter and sprinkle with seeds, nuts, basil and mint.
Nutritional Facts
- 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