Roast these sweet, tangy carrots—a perfect foil for the deliciously fatty rib roast—while the beef rests.
Ingredients
Makes 8 to 10 servings
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.
How would you rate Pomegranate Molasses-Glazed Carrots?
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Reviews (6)
Back to TopThese are a staple in our Thanksgiving meal. Adored by kids and adults alike.
Amanda
San Francisco, CA
11/24/2021
Mmmmm so good! I used a mix of different colored carrots, and also peeled and sliced some Fuyu persimmon and put those in. As it was cooking, it smelled so good! And it looked beautiful with the different colors. It tasted wonderful. It was easy to make. I will make it again. I might add some cinnamon next time.
karinc2
Lomita, CA
9/26/2017
This flavor was great- unexpectedly delicious and a wonderful blend of tart and sweet. Just FYI, my carrots didn't brown in the 5 minutes indicated.
jotadito
albany, ca
2/6/2013
Yum! Just a little sweet, just a little tangy. Good on their own, but a great complement to the more complicated flavors of the Christmas dinner menu. Takes longer to brown/caramelize than recipe indicates.
hermothersdaughter
Chicago
12/26/2012
This was OK. I loved the texture of the carrots and I usually love pomegranate molasses, but these were too tart for my personal tastes. I will probably cook the carrots in this manner again, but create a different glaze. Technically sound recipe, just not to my tastes.
Rainy_Day
Seattle
12/11/2012
I had bought a bottle of pomegranate molasses and was looking for more recipes to try when I came across this one and it's a winner! So easy and absolutely delicious. I was a little concerned that it might be a bit sweet with the honey and molasses but the pom. molasses gives it a nice fruity tang and it was perfect. This will definitely be our new go-to carrot recipe.
JJansen
Kaleden, BC
12/1/2012
