Pomegranate Roasted Pears and Carrots
Warm fall flavors are in the air with these roasted carrots with pomegranate. Cinnamon and allspice are whisked together with sweet maple syrup and tangy pomegranate molasses and lathered on top of rainbow carrots and sweet anjou pears. Once caramelized, the roasted carrots and pears are finished with pomegranate seeds and Aleppo pepper.
Servings: 4 servings
Calories: 138kcal
Cost: $10
Equipment
Ingredients
- 1 bunch rainbow carrots stems removed, large ones cut in half
- 2 Red Anjou pears cut into wedges and core removed
- 2 teaspoons pomegranate molasses
- 2 teaspoons maple syrup
- ½ teaspoon cinnamon
- ½ teaspoon allspice
- ½ teaspoon Kosher salt
- 2 tablespoons olive oil
- Pomegranate seeds for garnish
- Parsley leaves finely chopped for garnish
- Aleppo pepper for garnish
Instructions
- Preheat oven to 425 degrees Fahrenheit.
- Cut any thicker carrots in half, lengthwise and place carrots and pears onto a lightly oiled baking sheet.
- In a small bowl, add pomegranate molasses, maple syrup, spices and olive oil and whisk to combine.
- Pour mixture over pears and carrots and toss to combine, so everything is evenly coated with the marinade.
- Roast carrots and pears in the oven for 15-20 minutes until just tender and lightly caramelized.
- Garnish with pomegranate seeds, chopped parsley and Aleppo pepper.
Video
Notes
If rainbow carrots are not available, use orange carrots.
Look for carrots that still have the stems attached, which have more flavor and are sweeter.
Cut larger carrots in half lengthwise so everything is about the same size.
If maple syrup is not available, use honey.
Nutrition
Calories: 138kcal | Carbohydrates: 20g | Protein: 0.5g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 304mg | Potassium: 165mg | Fiber: 3g | Sugar: 13g | Vitamin A: 2572IU | Vitamin C: 5mg | Calcium: 21mg | Iron: 0.3mg