50 minutes
A simple yet flavorful side dish featuring roasted carrots glazed with orange juice and pomegranate molasses, topped with a nut and seed mixture.
Carrots, trimmed, large ones halved lengthwise
0 lb
cups
tablespoons
teaspoons
teaspoons
pinches
tablespoons
Raw Peanuts
tablespoons
Coriander Seeds
tablespoons
teaspoons
1. Prepare and Roast Carrots
Preheat your oven to 425ºF. Arrange the carrots in a baking dish or pan in a single layer. In a small bowl, combine the orange juice, pomegranate molasses, salt, black pepper, and Aleppo pepper. Mix well. Drizzle the carrots with olive oil and pour the juice mixture over the carrots. Roast in the oven for about 40 minutes, until fork-tender and the liquid has reduced to a glaze.
2. Prepare the Peanut Topping
While the carrots are roasting, heat a small skillet over medium heat. Toast the raw peanuts, coriander seeds, sesame seeds, and a pinch of salt, stirring occasionally until golden and fragrant.
3. Broil and Serve
Switch the oven to the broiler setting and broil the carrots until deeply browned on top. Sprinkle the roasted carrots with the peanut-seed mixture before serving.
Comments (0)