Best Pomegranate Molasses Glazed Carrots Recipes

Pomegranate Molasses-Glazed Carrots image

Provided by Bon Appétit Test Kitchen

Yield Makes 8 to 10 servings

Number Of Ingredients 5

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

Steps:

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).
Roast carrots, turning occasionally, until just tender, 12-15 minutes.
Meanwhile, whisk honey and pomegranate molasses to blend in reserved bowl.
Transfer carrots to bowl with honey mixture; toss to coat well and spread out on baking sheet, scraping out any remaining glaze from bowl.
Roast carrots until glaze is reduced and sticky and beginning to brown in spots (but not burned), 5-8 minutes longer.

Pomegranate Molasses Glazed Roasted Carrots image

Provided by Bren in LR

Categories Vegetable

Time 35m

Yield 2 serving(s)

Number Of Ingredients 6

4 -6 medium carrots (peeled and cut into 3-inch lengths and halved or quartered)
1 -2 tablespoon olive oil
salt
ground black pepper
1 pinch aleppo chili pepper flakes
1 1/2 teaspoons pomegranate molasses

Steps:

Heat oven to 425 degrees. Line a rimmed baking sheet with foil or parchment paper.
In a large bowl, combine the carrots, olive oil, salt, black pepper and Aleppo flakes. Toss well to coat.
Spread carrots in a single layer on the prepared baking sheet.
Roast 15 to 20 minutes or until carrots are almost tender.
Drizzle with pomegranate molasses, stir well and roast 5 minutes more.

Nutrition Facts : Calories 109.8, Fat 7, SaturatedFat 1, Sodium 84.3, Carbohydrate 11.7, Fiber 3.4, Sugar 5.8, Protein 1.1

Pomegranate Molasses Glazed Chicken & Carrots image

Provided by Daily Inspiration S

Categories Chicken

Time 45m

Number Of Ingredients 9

1/4 c pomegranate molasses
1 garlic clove, minced
1 Tbsp fresh lemon juice
1/2 tsp ground cumin
1/2 tsp each kosher salt and pepper, divided
1 1/2 lb boneless, skinless chicken thighs
2 Tbsp extra-virgin olive oil
1 lb thin carrots, peeled and cut into 4 inch lengths
1/4 c finely chopped flat-leaf parsley

Steps:

1. Preheat oven to 425 degrees. Whisk together the pomegranate molasses, garlic, lemon juice, cumin and 1/4 tsp. salt and pepper.
2. Pat chicken thighs dry with paper towels and season all over with remaining 1/4 ts. each salt and pepper.
3. Heat a dutch oven over medium-high heat and add oil. When hot, but not smoking, add chicken and cook, turning once, until golden brown on both sides, about 5 minutes total. Using a slotted spoon, transfer to a plate.
4. Add carrots to dutch oven and cook 5 minutes turning occasionally. Arrange chicken in a single layer on top of carrots and drizzle with molasses mixture.
5. Transfer to oven and cook until chicken juices run clear and molasses mixture has reduced a bit, about 15 minutes. Top with parsley to serve.