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Epicurious

Pomegranate Molasses-Glazed Carrots

4.5

(8)

Roast these sweet, tangy carrots—a perfect foil for the deliciously fatty rib roast—while the beef rests.

Recipe information

  • Yield

    Makes 8 to 10 servings

Ingredients

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

Preparation

  1. 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.

TagsAmericanCarrotRoot VegetableVegetableSideDinnerNut FreeGluten FreeDairy FreeVegetarian5 Ingredients or FewerRoastChristmasHanukkahRosh HashanahBon Appétit
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