Name: Pomegranate Molasses-Glazed Carrots
Yield: Makes 8 to 10 servings
Ingredients: 2 pounds carrots (any color), halved lengthwise if large, cut crosswise into 2"-2 1/2" pieces; 2 tablespoons olive oil; Kosher salt and freshly ground black pepper; 1 tablespoon honey; 1 tablespoon pomegranate molasses

Roast these sweet, tangy carrots—a perfect foil for the deliciously fatty rib roast—while the beef rests.

Recipe information

Yield
Makes 8 to 10 servings

Ingredients

2 pounds carrots (any color), halved lengthwise if large, cut crosswise into 2"-2 1/2" pieces

2 tablespoons olive oil

Kosher salt and freshly ground black pepper

1 tablespoon honey

1 tablespoon pomegranate molasses

Preparation

Step 1
Arrange a rack in upper third of oven; preheat to 425°F. Combine carrots and oil in a medium heatproof bowl. Season with salt and pepper and toss to coat. Transfer to a rimmed baking sheet, spreading out in an even layer (set aside bowl).
Step 2
Roast carrots, turning occasionally, until just tender, 12-15 minutes.
Step 3
Meanwhile, whisk honey and pomegranate molasses to blend in reserved bowl.
Step 4
Transfer carrots to bowl with honey mixture; toss to coat well and spread out on baking sheet, scraping out any remaining glaze from bowl.
Step 5
Roast carrots until glaze is reduced and sticky and beginning to brown in spots (but not burned), 5-8 minutes longer.

TagsAmerican Carrot Root Vegetable Vegetable Side Dinner Nut Free Gluten Free Dairy Free Vegetarian 5 Ingredients or Fewer Roast Christmas Hanukkah Rosh Hashanah Bon Appétit

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Step 4

Step 5

Recipe notes