Caramelized Spiced Carrots

Ingredients for Caramelized Spiced Carrots

• 240ml pomegranate molasses*

• 60ml olive oil

• 60ml (1/2 stick) butter, melted

• 60g finely grated peeled fresh ginger

• 1 teaspoon ground cumin

• 1/2 teaspoons ground cardamom

• 1/4 teaspoons ground nutmeg

• 1/4 teaspoons cayenne pepper

• 2.0kg medium carrots, peeled, stems trimmed to 1/2 inch

• 110g pomegranate seeds

• 110g pine nuts, toasted

• 1/4 cup thinly sliced fresh basil leaves

• 1/4 cup thinly sliced fresh mint leaves

How to make Caramelized Spiced Carrots

Preheat oven to 191°C. Whisk 60ml water, pomegranate molasses, and next 7 ingredients in large bowl to blend. Add carrots to pomegranate mixture and toss to coat. Divide carrots between 2 large rimmed baking sheets. Roast until carrots are tender and liquids are reduced to glaze, stirring twice and mixing in water by tablespoonfuls if needed to prevent burning, about 55 minutes. Season with salt and pepper. (Can be made 4 hours ahead. Let stand at room temperature. Rewarm in 191°C oven 10 minutes before serving.)

Transfer carrots to platter. Sprinkle pomegranate seeds, pine nuts, basil, and mint over carrots and serve.

*A thick pomegranate syrup; available at some supermarkets and Middle Eastern markets, and by mail from Adriana's Caravan (adrianascaravan.com).

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.