1/2 cup pomegranate syrup
1/4 cup olive oil
2 tablespoons finely grated peeled fresh ginger
1/2 teaspoon cumin
1/4 teaspoon ground nutmeg
Pinch of cayenne pepper
2 pounds small carrots, peeled
3/4 cup pomegranate seeds
1/3 cup pine nuts, toasted*
1/4 cup thinly sliced fresh basil leaves, optional
Preheat oven to 375 degrees F. Whisk 2 tablespoons water, pomegranate molasses, oil, ginger, cumin, nutmeg and cayenne in large bowl to blend. Add carrots to pomegranate mixture and toss to coat. Spread carrots on a large rimmed baking sheet. Roast about 50 minutes or until carrots are tender and liquids are reduced to a glaze, stirring twice during bake time. Season with salt and more pepper, if desired. This recipe can be made a day in advance. Rewarm in 375 degree F oven for 15 minutes before serving.
Transfer carrots to platter. Sprinkle pomegranate seeds, pine nuts, and basil, over carrots and serve.
*to toast pine nuts, toss them in a hot frying pan for 10 minutes or until golden and aromatic.