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Home >> Recipes >> Vegetables and side dishes >> Pomegranate Glazed Carrots

Pomegranate Glazed Carrots

Pomegranate Glazed Carrots

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.

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