An online group I am in decided to start a new monthly food challenge. For May, we are to make a new-to-us recipe using Pomegranate Molasses.
Since I have never used PM before, all the recipes will be new to me, but I started with this roasted carrot recipe recommended by another member of the group. It's found on the Food52 site:
http://food52.com/recipes/18212-pomegranate-roasted-carrots?utm_source=cj&affil=cj&utm_medium=affiliate&utm_campaign=Food52+Outdoor+Goods+Page
The recipe calls for either cilantro, basil or parsley to garnish at the end. I didn't have any fresh on hand and initially thought I would use the dehydrated basil I had, rehydrate it, and then use. But then I got lazy. So although you see the basil in the pic, it isn't in the final dish.
This is one of those incredibly easy recipes. Peel and trim the carrots, and cut in half or quarter them depending on how fat the carrots are. Toss with olive oil, some sea salt, and a sprinkle of Aleppo pepper and place on a rimmed baking sheet.
I sort of screwed up here, not paying attention and adding the molasses now instead of later. They got a little extra caramelized, but they were still delicious.
They go into a preheated oven at 425 Fahrenheit, toss after 15 minutes, cook another 10, toss again, and THIS was where I was supposed to add the molasses. Oh well, next time.
I think the cilantro would be particularly good, but really, the absence didn't impact how good the carrots were. You know, this picture makes them look burnt, and I swear to you they weren't! Just deeply caramelized.
Labels: Side Dish
