This side dish is sure to become the star of the table. Sweet baby carrots are roasted until tender and then glazed with a rich homemade pomegranate molasses. Crunchy walnuts add the finishing touch. You can make your pomegranate molasses up to three days before preparing the carrots helping this dish come together easily for a dinner party.
Serves: 6 to 8
Preparation time: 10 minutes
Cooking time: 45 minutes
Baking time: 30 minutes
Ingredients
Pomegranate Molasses
2 cups pomegranate juice
2 tablespoons brown sugar
Baby Carrots
2 pounds peeled baby carrots
¼ cup finely chopped yellow onion
2 tablespoons extra-virgin olive oil
1 teaspoon salt
¼ teaspoon ground black pepper
¼ cup pomegranate arils
½ cup chopped walnuts, toasted
1 tablespoon chopped fresh chives
Preparation
Start with the pomegranate molasses by adding the pomegranate juice and brown sugar to a small saucepan. Bring it to a simmer over medium-high heat, then lower the heat to medium.
Cook until the liquid is reduced to ¼ cup, about 45 minutes. The juice will begin to coat the back of a spoon but will still be thin even though it’s reduced in volume. It will thicken as it cools. It’s important to maintain a stronger simmer to a low boil throughout cooking so lower the heat as needed as the liquid reduces. Boiling the liquid on too high of heat will form a tough, sticky sauce versus a pourable glaze. Set aside to cool while you make the carrots.
Preheat the oven to 425°F.
Place the carrots on a clean dish towel and dry them to remove any water that was in the bag. Transfer them to a baking sheet.
Add the onions to the carrots. Pour the olive oil over the vegetables and add ¾ teaspoon of the salt and the pepper. Stir the vegetables to coat them in the oil and spread them back into a single layer.
Bake for 28 to 30 minutes, stirring them once during baking, until they are tender with some carrots browned on the edges. Remove from the oven and sprinkle with the remaining ¼ teaspoon of salt.
Transfer the warm carrots to a serving platter. Drizzle with the pomegranate molasses and sprinkle with arils, walnuts, and chives before serving.