Pomegranate Roasted Carrots
Found in
Side Dishes
Christmas & New Year'sEasterMinnesota GrownThanksgiving
Gluten FreeVegetarianVeganDairy Free
Ingredients
- Minnesota Grown carrots, scrubbed and dried, peeled if desired
- Kowalski's Extra Virgin Olive Oil, as needed
- freshly ground Kowalski's California Sea Salt and Black Peppercorns, to taste
- pomegranate seeds, to taste
- pomegranate molasses, to taste
- fresh Minnesota Grown Italian parsley, chopped, to taste
Directions
- Preheat oven to 450°.
- Cut carrots into 1" pieces.
- Completely but lightly coat carrots with Kowalski's Extra Virgin Olive Oil; season to taste with salt and pepper.
- 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.).
- Toss cooked carrots with fresh pomegranate seeds to taste; drizzle to taste with pomegranate molasses.
- 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.
Tasty Tip:
- Minnesota Grown products are fresher by miles, which is why we recommend them in this recipe. When local options are unavailable, fresh produce grown elsewhere may be used.
Nutrition Note:
- A single antioxidant-rich serving also provides 200% of the vitamin A you need in a day.
