Pomegranate-Roasted Carrots

Pomegranate molasses is the perfect puckery, caramel compliment to sweet carrots. This simple dish that maintains the elegance of whole carrots is gorgeous to look at, healthful, and a total crown-pleaser.

1 lb carrots, peeled, trimmed, and halved or quartered lengthwise

1tbs extra-virgin olive oil

¼ tsp kosher salt

A few pinches Turkish or Syrian red pepper (such as Aleppo pepper) or cayenne

¼ cup pomegranate molasses

2 tbs chopped fresh cilantro

Optional garnish: feta cheese, crushed pistachios, and fresh pomegranate seeds

Preheat the oven to 425°F. On a rimmed baking sheet, toss the carrots with the oil, salt, and red pepper or cayenne. Spread them out in a single layer. Roast for 15 minutes, stir well, and roast for 10 more minutes. Then remove from the oven and drizzle with the pomegranate molasses; toss gently to coat the carrots with molasses. Roast until the carrots are golden and soft, about 5 more minutes. Serve garnished with cilantro, feta, pistachios, or pomegranate seeds.

About the Chef

Stephanie Goldfarb is a Chicago-based chef and national food television personality specializing in seasonal, globally-inspired cuisine. Recognized as the winner of Food Network’s America’s Best Cook competition, and a celebrity chef on Kitchen Inferno and NBC’s Food Fighters, Goldfarb delivers unique and relatable culinary experiences to discriminating and casual diners alike. As the owner of the successful Seven Species Supper Club & Catering, she enjoys the challenge of building brand new menus each month that inspire both repeat clients and newcomers, and seeks opportunities to utilize new ingredients, techniques, and approaches in accessible ways.