Pomegranate Balsamic Roasted Carrots
Servings 6
Ingredients
Roasted carrots
- 2 pounds carrots peeled and quartered or cut into sixths lengthwise depending on size
- 2 tablespoons olive oil
- 1 teaspoon fresh thyme
- salt and pepper
- ¼ cup pomegranate juice
- 1 tablespoon balsamic vinegar
- 1 tablespoon honey
Spiced pistachios
- 1 tablespoon butter
- 1 teaspoon honey
- ¼ teaspoon paprika
- ½ cup pistachios toasted
Remaining ingredients
- ¼ cup crumbled feta
- ¼ cup pomegranate arils
- 2 tablespoons fresh dill
Instructions
- Preheat oven to 375 degrees F.
- Toss together carrots with 2 tablespoons olive, fresh thyme, salt, and pepper. Spread the carrots in an even layer on a baking sheet. Cover the pan with aluminum foil and roast in the oven for 30-35 minutes or until tender.
- Meanwhile, make the spiced pistachios. Melt 1 tablespoon butter in a nonstick saute pan over medium heat. Add honey and paprika, stirring to combine. Add pistachios, tossing to coat. Simmer for 1 minute, then remove from heat and spread pistachios on wax paper. Let cool.
- Combine pomegranate juice with balsamic vinegar and honey. Remove carrots from the oven and remove foil. Pour juice on top, tossing to coat.
- Increase oven temperature to 425 degrees. Continue roasting carrots for another 7-8 minutes or until glazed.
- Transfer carrots to a serving platter and top with crumbled feta, pomegranate, fresh dill, and ¼ cup spiced pistachios. Serve immediately or at room temperature.
Notes
The spiced pistachios can be prepared up to 3 days in advance.