Maple And Pomegranate Glazed Carrots
Recipe type: vegan, gluten-free, paleo(ish), whole 30
Prep time: 
Cook time: 
Total time: 
Serves: 2-4
  • 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
  1. Preheat oven to 400 degrees F. Wash and dry the carrots, and if they aren't organic, peel them.
  2. 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.
  3. 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.
  4. 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.
Recipe adapted from / inspired by these gorgeous roasted carrots with maple mustard glaze from my friend Lauren, at the blog
Recipe by Will Cook For Friends at