Caramelized Spiced Carrots

Recipe Ingredients

1 cup	237ml	Pomegranate molasses*
1/4 cup	59ml	Olive oil
1/4 cup	49g / 1.7oz	Butter - (1/2 stick) - melted
1/4 cup	59ml	Finely-grated peeled fresh ginger
1 teaspoon	5ml	Ground cumin
1/2 teaspoon	2.5ml	Ground cardamom
1/4 teaspoon	1.3ml	Ground nutmeg
1/4 teaspoon	1.3ml	Cayenne pepper
4 1/2 lbs	2043g / 72oz	Medium carrots - peeled, and
		Stems trimmed to 1/2"
3/4 cup	82g / 2.9oz	Pomegranate seeds
3/4 cup	177ml	Pine nuts - toasted
1/4 cup	10g / 0.4oz	Thinly-sliced fresh basil leaves
1/4 cup	10g / 0.4oz	Thinly-sliced fresh mint leaves

Recipe Instructions

* A thick pomegranate syrup; available at some supermarkets and Middle Eastern markets, and by mail from Adriana's Caravan (adrianascaravan.com).

Preheat oven to 375 degrees. Whisk 1/4 cup water, pomegranate molasses, and next 7 ingredients in large bowl to blend. Add carrots to pomegranate mixture and toss to coat. Divide carrots between 2 large rimmed baking sheets. Roast until carrots are tender and liquids are reduced to glaze, stirring twice and mixing in water by tablespoonfuls if needed to prevent burning, about 55 minutes. Season with salt and pepper. (Can be made 4 hours ahead. Let stand at room temperature. Rewarm in 375 degrees oven 10 minutes before serving.)

Transfer carrots to platter. Sprinkle pomegranate seeds, pine nuts, basil, and mint over carrots and serve.

This recipe yields 16 servings.

Market Tip: Look for maroon, white, yellow, and red carrots at farmers' markets and include as many colors as you like. Or use regular carrots and thin parsnips.

Source:
Bon Appetit, November 2004

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