Roasted Carrots with Orange and Pomegranate
Elevate your everyday meals with this delicious side dish. Simply toss sliced carrots with honey, orange zest, and olive oil, then roast until tender and caramelized. Top with pomegranate seeds for a pop of sweetness and color. This easy and flavorful side dish is perfect for busy weeknights or as a special addition to a holiday meal. Enjoy the sweet and tangy flavors of this delicious dish!
Equipment
- Sheet Pan
- Parchment Paper
- Veggie peeler
Ingredients
- 1 pound carrots peeled and cut into similar-sized pieces
- 2 tablespoons olive oil
- 2 tablespoons honey
- Zest and juice of 1 orange
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- Salt and pepper to taste
- 1/2 cup pomegranate seeds
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, toss carrots with olive oil, honey, orange zest, cinnamon, nutmeg, salt, and pepper.
- Spread carrots evenly on the prepared baking sheet.
- Roast for 20-25 minutes, or until tender and golden brown, flipping halfway through.
- Remove from oven and let cool slightly.
- Stir in orange juice and pomegranate seeds.
- Serve warm and enjoy!
Notes
- For a richer flavor, use brown sugar instead of honey.
- You can add other chopped nuts or seeds, such as almonds or pistachios, for extra crunch.
- If you don't have fresh oranges, you can use 1/4 cup orange juice concentrate and omit the zest.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.