Roasted Carrots with Pomegranate
Sweet caramelized carrots topped with bright pomegranate seeds. This colorful side dish is perfect for holidays or any night of the week!
Ingredients
- 2 pounds carrots (cut into thin batons)
- 3 tablespoons olive oil
- 2 tablespoons honey
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ cup pomegranate seeds
- 2 tablespoons fresh parsley or mint (chopped)
Instructions
- Preheat oven to 425°F and line baking sheet with parchment paper for super easy cleanup.
- Cut carrots into thin strips about 3 inches long and half an inch thick for even cooking.
- Toss carrots with olive oil, honey, salt, and pepper in a bowl until everything is coated.
- Spread carrots in one layer on a baking sheet with space between them for best roasting.
- Roast for 25 to 30 minutes, flip halfway, until carrots are tender with golden edges.
- Put roasted carrots on a serving plate and add pomegranate seeds and fresh herbs right away.
- Drizzle extra honey on top if you want and serve warm for the BEST flavor!
Notes
- Cut carrots the same size so they all finish cooking at the same time.
- A hot oven makes the carrots caramelize and get sweet with those golden brown edges.
- Don't add pomegranate seeds before roasting because they'll burn and taste bitter and yucky.
- This dish is AMAZING with roasted meats, fish, or as part of your holiday dinner.
- Leftovers taste good reheated in the oven or even cold in salads the next day.