Pomegranate Roasted Carrots with Feta and Brown Butter

Name: Pomegranate Roasted Carrots with Feta and Brown Butter
Total time: 45 min
Yield: 2 to 4
Ingredients: 2 pounds carrots; 4 tablespoons pomegranate molasses; 2 tablespoons olive oil; 1/2 teaspoon salt; 1/2 teaspoon pepper; 2 tablespoons fresh chopped cilantro; 4 tablespoons unsalted butter; 3 to 4 ounces Feta

User Reviews

5.0

48 reviews

Excellent

Total Time
45 mins
Servings
2 to 4
Course
Side Dish
Cuisine
American

Pomegranate Roasted Carrots with Feta and Brown Butter

Iris Warren

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Perfect for any time of day, this recipe delivers great flavor effortlessly.

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Ingredients

Servings

2 pounds carrots, peeled and sliced length-wise
4 tablespoons pomegranate molasses
2 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon pepper
2 tablespoons fresh chopped cilantro
4 tablespoons unsalted butter browned
3 to 4 ounces Feta, crumbled

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Instructions

Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
Place the carrots on the sheet and toss with the olive olive and 3 tablespoons of pomegranate molasses. Sprinkle with salt and pepper. Roast for 15 minutes then toss, roasting for 10 to 15 more, or until they are caramely and soft and golden.
Remove the sheet from the oven. Drizzle the last tablespoon of molasses on top and sprinkle with herbs. Drizzle the melted butter, cover with feta and serve!