Sweet, tart, savory and addictive, these Maple Pomegranate Glazed Carrots are an easy and elegant side dish to any meal. Read on or jump straight to the recipe, HERE.
Roasting is my favorite way to prepare most vegetables, and carrots are no exception. Roasted carrots are a wonderful combination of sweet and salty, and this version plays off the sweetness with a sticky glaze of maple syrup and pomegranate molasses.
I’ve been hoarding a little jar of pomegranate molasses in my fridge for a couple of months now, always forgetting about it when I do my meal planning. It’s about time I highlight it in a recipe, because holy flavor bombs, is it amazing stuff!
Pomegranate molasses, if you’ve never tasted it, is this deeply flavorful, super tart syrup made by boiling down pomegranate juice until it’s the consistency of — you guessed it — molasses.
If you can’t find pomegranate molasses at the store, you can try making it yourself, or you can order it online. I’ve never made it myself, but it’s totally on my list of things to try making from scratch someday.
Because pomegranate molasses is so tart, a little goes a long way — just a tiny drizzle over savory dishes can really bring them to life, and the tartness makes a great counterbalance to sweet desserts. (Pomegranate molasses over vanilla ice cream = heaven in a bowl.)
In this recipe, the tartness of the pomegranate syrup really needs some extra sweetness to keep it in check, and combining it with maple syrup is the perfect solution. The maple flavor ties everything together, and coats the carrots in a sticky, sweet-but-not-too-sweet glaze.
One little note: don’t be shy with the seasoning. Start with a little salt, sure, but when the carrots are done roasting don’t be afraid to add a little extra. You really need the salty, sweet, and tart all together to get the full effect of this recipe.
- 2 bunches rainbow carrots, or regular carrots (about 10-12 carrots), stems removed if they're attached
- 1 TBSP olive oil
- 2-3 TBSP maple syrup
- 1 TBSP pomegranate molasses (like this one)
- ¼-1/2 cup fresh pomegranate seeds
- Salt and pepper, to taste
- Preheat oven to 400 degrees F. Wash and dry the carrots, and if they aren't organic, peel them.
- Cut the carrots in half lengthwise, and spread on a rimmed baking sheet (line with foil or parchment for easier clean-up). Drizzle with the olive oil and maple syrup, season generously with salt, and a little pepper, and toss to combine.
- Roast for about 20 minutes, stopping to stir them ever 5-6 minutes to keep them cooking evenly, and to prevent the maple syrup from scorching, or until the carrots are tender and the syrup is nice and sticky.
- Remove from the oven, and drizzle with the pomegranate molasses. Toss to combine, and adjust seasoning with more salt and pepper if needed. Garnish with fresh pomegranate seeds.
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