Sticky Roast Chantenay Carrot Medley with Pomegranate Molasses

Name: Sticky Roast Chantenay Carrot Medley with Pomegranate Molasses
Ingredients: 1.350g (3lbs) assorted Chantenay Carrots, trimmed and washed to remove any dirt but not peeled (I used purple, orange and white carrots); 2 cloves garlic, peeled and finely minced; 2 tablespoons rapeseed oil; 2 tablespoons pomegranate molasses; 1/2 teaspoon ground cumin; sea salt flakes to taste; freshly ground black pepper; fresh chopped parsley or coriander to garnish

www.lavenderandlovage.com

Sticky roasted Chantenay carrots with pomegranate molasses and Middle Eastern flavors. Perfect for casual parties or as a vegetarian main dish. Serves 4.

View full recipe on www.lavenderandlovage.com

Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at www.lavenderandlovage.com.

Share this recipe:

Cooking tools:

Oven
Baking sheet
Mixing bowl
Chef's knife
Cutting board
Measuring spoon
Spoon

Ingredients

1.350g (3lbs) assorted Chantenay Carrots, trimmed and washed to remove any dirt but not peeled (I used purple, orange and white carrots)
2 cloves garlic, peeled and finely minced
2 tablespoons rapeseed oil
2 tablespoons pomegranate molasses
1/2 teaspoon ground cumin
sea salt flakes to taste
freshly ground black pepper
fresh chopped parsley or coriander to garnish