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.
Have you ever used pomegranate molasses? If so, what’s your favorite way to use it?
- 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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I bet these taste sweet and delicious, a lovely way to roast carrots.
Thanks Bintu. :)
I use pomegranate molasses in my salad dressings – it adds a tangy, sweet flavor that gussies everything up — but I may have to add in maple syrup too – that sounds awesome!
What a great idea, Lisa! I’m definitely going to start making pom-molasses dressings now.
I’ve never had pomegranate molasses. I’m going to have to order some and make these beautiful carrots!
You should definitely give it a try, Rachelle! A little goes a long way, so a small bottle should last a while.
I have been meaning to make pomegranate molasses for-ev-er! Love the idea of drizzling them on these carrots (and ice cream)!
Me too! I finally bought a bottle because I kept putting off making it. I’m kinda glad I did, because now I know what it’s supposed to taste like, and I’ll be more confident when I do get around to making it from scratch.
This is just stunning ~ I’ve done something similar with Brussels sprouts and loved it, so I know I’ll love this as well, those multi-colored carrots are amazing.
Thanks, Sue! I bet this would be fantastic with brussels sprouts, I’ll have to try that.
I keep adding pomegranate molasses with everything at the moment. These look stunning, will have to make them with tonights roast chook!
Yay! These would go fabulously with a savory dish like that. I hope you like them!