Pomegranate Molasses Roasted Carrots

Alice in Grains
by Alice in Grains
2 Servings
35 min

Fall time equals roasted veggie time right? This recipe is super versatile for a not-so-basic roasted veggie side dish. Whether it be for Thanksgiving, to put on a hummus or rice bowl, or just a yummy compliment for a main meat course - pomegranate molasses is the pantry staple you didn't know you needed. This recipe is designed around carrots, but I've also made it with acorn squash and sweet potatoes. Thanksgiving might look a little different for you in 2020, but whether you’re cooking for 1 or 10, this recipe can be scaled super easily and calls for a not-so-traditional flavor profile.

Here's the break down: grab your carrot (or root veggie/squash of choice), mint, almonds (pistachios would also be bomb!), pomegranate molasses, lime (not pictured), olive oil, salt + pepper. Don't forget your baking sheet & aluminum foil, or roasting dish.

Prep your baking sheet with foil. If you're going to be serving this in the roasting dish you cook it in, then just add them straight to there & skip the extra dishes. Add your carrots & toss with some olive oil, salt + pepper. Try not to crowd them or they won't get as browned.

Remember, don't add the molasses until 5 minutes before you're finished or else you'll likely burn your veg!

Prepped toppings (Part 1): if you're using a larger nut, i.e. almonds, chop them ever so slightly and toast them in a dry pan until browned.

Prepped toppings (Part 2): chopped mint, lime & toasted almonds (or nut of choice). As I said earlier, pistachios would be amazing in this recipe, and so would some fresh pomegranate seeds on top! If you have carrots with some beautiful tops like I was able to snag at the farmers market, chop some of those & add them in with the mint - they have a lovely flavor.

Your final no-fuss masterpiece! I like to add a little extra drizzle of pomegranate molasses on top prior to the lime juice & other toppings.

Pomegranate Molasses Roasted Carrots
Recipe details
  • 2  Servings
  • Prep time: 15 Minutes Cook time: 20 Minutes Total time: 35 min
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Roasted Carrots
  • 3 large or 6 small carrots
  • 2 Tbs Olive Oil
  • Salt + Pepper
  • 1 Tbs Pomegranate Molasses (+ extra for topping)
  • 1/8-1/4 Cup Toasted Almonds or Pistachios
  • 2 Tbs Mint, lightly chopped
  • 1 Lime, cut in half
  • Pomegranate Seeds (optional)
  • Flakey Sea Salt (optional)
Roasted Carrots
Heat your oven to 425ºF. Prep your baking sheet with aluminum foil, or grab your roasting dish if you're planning to serve directly from the oven.
Scrub your carrots clean if leaving as-is or peel them if that's to your liking. If you have thicker carrots (as I did), slice them in half/thirds. If they are thinner then just leave them whole. The size of your carrot might impact your total roasting time, but just try your best to make sure they're all about the same thickness.
Place carrots on your baking sheet/roasting dish, toss with olive oil, salt + pepper & place in the oven for 10 minutes.
After 10 minutes, take your carrots out and give them a good toss/flip. Put back in & set your timer for another 5 minutes. Remove the carrots, check them with a fork, you want to *just* be able to pierce them with a fork. If they're not ready pop in for another 5-10 minutes, if they're tender, add your pomegranate molasses, toss & place back in for a final 5 minutes.
Take carrots out & set aside.
While your carrots are roasting, roughly chop up your nuts & add them to a dry sauté pan over medium-high heat (this means no oil, butter, nothing!). Toast, tossing slightly for about 5 minutes until starting to brown, oils are starting to release & they smell nutty. Remove from the heat.
Roughly chop your mint and carrot tops (if using). Set aside and grab your lime, slice in half. Feel free to slice the remaining lime into wedges for serving.
Grab your carrots and place on your serving dish (if they aren't there already). Drizzle with about a teaspoon more of the pomegranate molasses and squeeze 1/2 of the lime over the top.
Add you mint, nuts and pomegranate seeds (if using). Top with some flakey sea salt, Maldon is my favorite, and enjoy!
  • If you're using a different vegetable, such as squash or sweet potatoes, you'll likely have to increase your roasting time. The most important thing about this recipe is to make sure you don't add your pomegranate molasses at the beginning of the roasting portion because it'll likely cause your veggies to burn before they're fully cooked.
  • If you're having trouble finding pomegranate molasses in your local grocery store, try an asian or middle eastern market. The brand I use is Alwadi Al Akhdar which is pretty common and $6-$10 depending on where you buy it, but you can always find it online! A little goes a long way.