Sweet carrots meet smoky Afghan Masala in this vibrant side dish glazed with honey and pomegranate molasses. Each bite is a balance of warmth, brightness, and texture using tender carrots, crisp nuts, and a burst of pomegranate. A simple yet elegant addition to your holiday table.
Servings
6
Prep Time
10 Min
Cook Time
25 Min
Ingredients
- 2 lbs carrots, peeled and trimmed
- 2 tbsp olive oil
- 1 tbsp Afghan Masala
- 2 tbsp unsalted butter
- 1 tbsp honey
- 1 tbsp pomegranate molasses
- 2 tbsp chopped fresh cilantro
- 2 tbsp crushed pistachios or almonds (or both if you prefer!)
- 2 tbsp pomegranate seeds
Instructions
Preheat oven to 425°F. Line a baking sheet with parchment paper.
Toss carrots with olive oil and Afghan Masala until evenly coated.
Roast for 25-45 minutes (depending on the thickness of your carrots), turning halfway through, until tender and caramelized at the edges.
While carrots roast, melt butter in a small pan over medium heat. Stir in honey and pomegranate molasses, and stir until mixed together and warmed up.
Drizzle the warm sauce over the roasted carrots and toss gently to coat.
Garnish with cilantro, nuts, and pomegranate seeds.
Serve warm.
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