Pomegranate Roasted Carrots with Feta and Brown Butter
User Reviews
5
Pomegranate Roasted Carrots with Feta and Brown Butter
Description
Pomegranate Roasted Carrots with Feta and Brown Butter involves roasting sliced carrots coated in olive oil and pomegranate molasses until caramelized and soft. The carrots are seasoned with salt and pepper, then roasted at 425°F with a stirring partway to ensure even cooking and browning.
The finishing drizzle of pomegranate molasses adds a fresh tang, while fresh chopped cilantro contributes a herbal note. Brown butter is melted separately and drizzled over the warm carrots, adding a nutty richness. Crumbled feta cheese scattered on top contrasts with a creamy texture and salty flavor, balancing the sweetness and earthiness of the carrots.
This side is a vibrant addition to meals featuring richer proteins or vegetarian dishes, offering layers of texture and flavor. It can be served warm or at room temperature.
Ingredients
- 2 pounds carrot peeled and sliced length-wise
- 4 tablespoons pomegranate molasses
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons cilantro fresh, chopped
- 4 tablespoons butter browned, unsalted
- 3 to 4 ounces feta cheese crumbled
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!
User Reviews
Overall Rating
5
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