Sticky Roast Chantenay Carrot Medley with Pomegranate Molasses
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| Serves | 4 to depending on how you serve them |
| Prep time | 10 minutes |
| Cook time | 35 minutes |
| Total time | 45 minutes |
| Dietary | Gluten Free, Vegan, Vegetarian |
| Meal type | Lunch, Main Dish, Side Dish, Snack |
| Misc | Serve Hot |
| Occasion | Casual Party, Christmas, Easter, Formal Party, Halloween, Thanksgiving |
| Region | Moroccan |
| By author | Karen S Burns-Booth |
A wonderful way to serve whole Chantenay carrots; these sticky roast carrots have a distinctly Middle Eastern flavour to them and can be served as an accompaniment or as a main course vegetarian meal with crusty bread. If you cannot source purple and white Chantenay carrots, then just use the orange ones, they are just as delicious when cooked this way. Pomegranate molasses can also be hard to find, so use honey in its place if desired.
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
Note
A wonderful way to serve whole Chantenay carrots; these sticky roast carrots have a distinctly Middle Eastern flavour to them and can be served as an accompaniment or as a main course vegetarian meal with crusty bread. If you cannot source purple and white Chantenay carrots, then just use the orange ones, they are just as delicious when cooked this way. Pomegranate molasses can also be hard to find, so use honey in its place if desired.
Directions
| Step 1 | Pre-heat oven to 200C/180C Fan/400F/Gas mark 6. |
| Step 2 | Bring a large pan of water to the boil and add the prepared carrots - there's no need the peel them, just wash them and trim the tops. Boil the carrots for 3 to 4 minutes, drain them and leave them to dry in a colander for 5 minutes. |
| Step 3 | Put the carrots in a large roasting tray and add the rapeseed oil, pomegranate molasses, garlic, cumin, salt and pepper. Toss the carrots in this mixture to make sure they are all covered in the seasoning, molasses and oil mixture. |
| Step 4 | Roast them for 25 to 30 minutes until they are slightly charred, sticky and soft. Spoon them into a serving dish and scatter the chopped parsley or coriander over them. |
| Step 5 | Serve them as an accompaniment to a main meal or as a vegetarian meal with crusty bread. |
