Roasted Carrots with Za’atar, Pomegranate Seeds and Molasses
This quick and easy side dish is a beautiful addition to any meal and packed with flavor. If you can find rainbow carrots, a variety of heirloom carrots often found in well-stocked grocery stores or farmers markets, use them to give this a stunning presentation. Otherwise, regular orange carrots are equally tasty in this recipe.
Turn the broiler on in your oven. Remove the greens if they are still attached to the carrots. Scrub the carrots clean under water, but don’t bother peeling them. Split the carrots in half lengthwise (or quarter if necessary) so all the carrots are equal thickness. Place the carrots on a rimmed baking sheet.
Drizzle the carrots with the olive oil, then sprinkle with the za’atar spice blend, salt and pepper.
Toss carrots with your hands until they are all coated evenly with the carrots and spices.Place the carrots under the broiler and roast for 8 to 10 minutes, carefully turning the carrots halfway through the cooking to make sure the carrots are charred on both sides.Once the carrots are charred and roasted, move to a serving plate. Drizzle the pomegranate molasses over the carrots and sprinkle the pomegranate seeds over the carrots before serving.
Roasted Carrots with Za’atar, Pomegranate Seeds and Molasses https://www.eatthelove.com/roasted-carrots-with-pomegranate-seeds/