Recipe

Pomegranate Roasted Carrots

Ingredients
- carrots, scrubbed and dried, peeled if desired
- Kowalski's Extra Virgin Olive Oil
- freshly ground Kowalski's Sea Salt and Black Peppercorns, to taste
- pomegranate seeds, to taste
- pomegranate molasses, to taste
- fresh Italian parsley, chopped, to taste
Directions
  1. Preheat oven to 450°.
  2. Cut carrots into 1" pieces.
  3. Completely but lightly coat carrots with Kowalski's Extra Virgin Olive Oil; season to taste with salt and pepper.
  4. Spread carrots out on a baking sheet lined with parchment paper; roast in preheated oven until browned and tender when pierced with a fork (18-20 min.).
  5. Toss cooked carrots with fresh pomegranate seeds to taste; drizzle to taste with pomegranate molasses.
  6. Season with additional salt and pepper to taste; serve garnished with chopped Italian parsley.
     

Find It!

  • Find ready-to-eat pomegranate seeds seasonally in the Prepared Produce Section.
  • Find pomegranate molasses in the Grocery Aisle near the maple syrup.