It’s pomegranate season again. Does that make you as happy as it does me? Pomegranate seeds are one of my favorite treats. They are like the original “Sweet Tarts” candy, full of sweet juiciness and a burst of tart flavor in every bite. In this recipe carrots are roasted in a lightly seasoned pomegranate glaze and then tossed with crunchy walnuts and fresh pomegranate seeds. Make it to enjoy now but keep in mind that the holidays are coming and this would be an ideal dish to add to your holiday menu too.
- 1 cup pure unsweetened pomegranate juice
- 2 tbsp honey or coconut syrup
- 1/4 tsp ground coriander
- 8 large carrots, cut into inch chunks (about 4 cups)
- 2 tbsp olive oil
- 1/2 tsp sea salt
- 1/2 tsp ground black pepper or to taste
- 1/2 cup coarsely chopped walnuts, toasted
- 1/4 cup pomegranate arils (seeds)
- 2 tbsp chopped fresh parsley
- Preheat oven to 400 degrees.
- Place the pomegranate juice in a small saucepan and heat on medium until simmering. Cook uncovered until reduced to 1/4 cup. Remove from heat and stir in the honey and coriander.
- In a plastic baggie or bowl toss the carrots with the oil, salt and pepper. Spread in a single layer on a baking sheet(s). Bake 15-20 minutes or until almost tender. Drizzle the pomegranate glaze evenly over the carrots. Stir to evenly coat all the carrots with the glaze. Bake another 10 minutes or until tender.
- Transfer to a serving bowl and stir in the walnuts, seeds and parsley.
Makes approximately 4 cups
Leftovers can be stored in the refrigerator and reheated but the pomegranate seeds should be kept out and added back in after reheating.