Best Pomegranate Roasted Carrots Recipes

POMEGRANATE MOLASSES GLAZED ROASTED CARROTS

Pomegranate Molasses Glazed Roasted Carrots image

This recipe uses my homemade pomegranate molasses recipe (posted separately) or you can use store bought molasses.

Provided by Bren in LR

Categories Vegetable

Time 35m

Yield 2 serving(s)

Number Of Ingredients 6

Ingredients

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

ROASTED CARROTS WITH GOAT'S CHEESE & POMEGRANATE

Roasted carrots with goat's cheese & pomegranate image

A lovely combination of sweet carrots, fresh cheese and juicy seeds - interesting enough for a main, starter or side

Provided by Silvana Franco

Categories Main course

Time 1h

Yield Serves 6 as a starter or side, or 4 as a main

Number Of Ingredients 9

Ingredients

750g/ 1lb 10oz carrots
2 tbsp olive oil
2 tsp cumin seed
grated zest and juice 1 small orange
400g can chickpea , drained and rinsed
100g/ 4oz white-rinded vegetarian goat's cheese
small bunch oregano or mint , roughly chopped
75g/2½oz pomegranate seeds
warm flatbreads , to serve

Steps:

Heat oven to 190C/170C fan/gas 5. Toss the carrots with 1 tbsp of the oil, sprinkle with the cumin seeds and orange zest, and season with salt. Spread onto a large baking sheet and roast for 50 mins until tender and catching some colour on the edges.
Stir the chickpeas into the roasted carrots, then tip onto a large serving platter. Drizzle with the remaining oil and a little of the orange juice. Crumble over the goat's cheese and scatter with the herbs and pomegranate seeds. Serve warm with toasted flatbreads.

Nutrition Facts : Calories 190 calories, Fat 10 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 11 grams sugar, Fiber 5 grams fiber, Protein 8 grams protein, Sodium 0.5 milligram of sodium