Sumac Roasted Carrots With Pomegranate Dressing | Donna Hay
Quick and easy dinner or decadent dessert - recipes for any occasion.
Ingredients
- 1kg heirloom carrots, washed and trimmed
- 6 sprigs thyme
- 2 bulbs garlic, halved
- 2 teaspoons sumac
- 2 tablespoons olive oil
- ½ cup (90g) brown sugar
- sea salt and cracked black pepper
- 1 tablespoon pomegranate molasses+
- 1 tablespoon sherry vinegar
- 1 pomegranate, seeds removed and juice reserved
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