Menu Open Utility
North Charles Street

6213 N. Charles Street
Baltimore MD 21212
410-377-8040
Fax: 410-377-9144
Mon - Sat: 7 am - 8 pm
Sun: 8 am - 7 pm

Roland Avenue

5113 Roland Avenue
Baltimore MD 21210
410-323-3656
Fax: 410-323-5492
Mon - Sat: 8 am - 7 pm
Sun: 8 am - 6 pm

Spiced Pomegranate Carrots

  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Serves: 8

A tart, sweet and spicy side dish.


Ingredients

 

1/2 c. pomegranate molasses

2 T. olive oil

3 T. unsalted butter, melted

2 T. light brown sugar

1 T. fresh ginger, grated

1/2 t. ground cumin

1/4 t. ground cinnamon

1/8 t. fresh grated nutmeg

1/8 t. cayenne pepper

2 lbs. medium carrots, cut lengthwise in quarters

salt and pepper

Topping:

1/3 c. fresh pomegranate seeds

1 T. fresh parsley, chopped

1 T. fresh mint leaves, chopped

 

To Prepare

Preheat oven to 375°. Line a shallow rimmed baking sheet with foil. Spray surface with non stick cooking spray.

In a large bowl, whisk together 2 T. water, pomegranate molasses, olive oil, melted butter and next 6 ingredients. Toss sliced carrots in pomegranate mixture.

Spread carrots in one layer, evenly, on prepared pan. Bake for 45 minutes. Check carrots periodically to be sure they do not burn. When done, carrots should be evenly caramelized and tender. Lightly season with salt and pepper.

Meanwhile, combine ingredients for topping and set aside.

To Serve

Transfer carrots to serving dish. Sprinkle with pomegranate topping.

Pair with Villa Wolf Gewurztraminer.



Eddie's Recipe Tip:

If you don't have pomegranate molasses mix regular molasses with pomegranate juice.