Categories: Vegetables- Carrots

Ingredients

• 4 to 6 medium carrots, peeled and cut into 3-inch lengths an halved or quartered
• 1 to 2 Tbsp. olive oil
• salt and ground black pepper
• Pinch Aleppo pepper flakes
• 1 1/2 tsp. pomegranate molasses
• Pomegranate Molasses:
• 4 cups unsweetened pomegranate juice
• 1/2 cup granulated sugar
• 2 Tbsp. fresh lemon juice

Directions

1. Heat oven to 425 degrees. Line a rimmed baking sheet with foil or parchment paper.

2. In a large bowl, combine the carrots, olive oil, salt , black pepper and Aleppo flakes. Toss well to coat. Spread carrots in a single layer on the prepared baking sheet.

3. Roast 15 to 20 minutes or until carrots are almost tender. Drizzle with pomegranate molasses, stir well, and roast 5 minutes more.

4. For Pomegranate Molasses:

5. Combine all ingredients in a heavy saucepan and bring to boil, stirring to dissolve sugar, over medium-high heat. Reduce heat to a bare simmer and cook 90 minutes or until mixture is reduced to about 1 cup and has the consistency of thick syrup.

6. Cool at least 30 minutes or to room temperature. Transfer to glass jar or bottle and refrigerate until ready to use. Molasses will keep, refrigerated, for about 6 months.

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