This fall, it’s all about the humble and hardworking carrot. It’s a barely noticeable vegetable used in most dishes. However, carrots’ mild sweet flavor should not be underestimated. They’re essential to many complex recipes — especially slow cooking stews. Recently, The New York Times mentioned carrots as the trend of the day, replacing last year’s brussel sprouts. Suddenly, carrot recipes are sprouting everywhere.
In this recipe, purple and yellow carrots roast in pomegranate molasses, honey and apple cider — freeing carrots from the traditional autumn spices of cinnamon, cloves and nutmeg. The resulting taste is mildly sweet and tart with a bit of spice. Since the carrots used in this recipe are bulbous in size, they roast into a meaty texture.
The finale of this dish is a generous handful of juicy and crunchy pomegranate seeds. Like many roast root vegetables, they’re delicious eaten alone or toss with a salad made of greens or grains. Either way, carrots are a colorful vegetable whose time has come to be a star ingredient.
What’s your other favorite carrot recipe?
Pomegranate Glazed Carrots
The New York Times