carrots with pomegranate molassesIngredients

  • 1 pound carrots, peeled
  • 1 tablespoon olive oil
  • 1/4 teaspoon ground cumin
  • 1/8 teaspoon cayenne pepper
  • 1/8 teaspoon ground coriander
  • 1 teaspoon pomegranate molasses
  • sliced mint for garnish (or basil or both)


  1. Preheat oven to 220’C (425’F)
  2. Cut carrots in half lengthwise.
  3. Cut halves in half to create quarters if carrots are thicker.
  4. Toss carrots with olive oil, cumin, cayenne, coriander, and salt and pepper.
  5. Roast for 15 minutes, flip carrots, and roast for another 5 minutes.
  6. Toss carrots with pomegranate molasses (or 2 teaspoons balsamic vinegar) and roast for another 5 minutes until golden.
  7. Toss with mint and/or basil and serve.