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
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.
Transfer carrots to serving dish. Sprinkle with pomegranate topping.
Villa Wolf Gewurztraminer
Eddie’s Recipe Tip:
