Roast carrots with pomegranate molasses

In January my friend Margaret sent me a copy of the gorgeous “A Taste of Haida Gwaii” by the Canadian writer Susan Musgrave.

This wonderful collection of stories, recipes and photographs documents Musgrave’s life in the islands, where she is proprietor of The Copper Beach bed and breakfast.

Over the year, I’ve read the entire book and made several of the recipes. Among those I’ve tried, roasted carrots with pomegranate molasses is a real standout. The tartness of the pomegranate molasses offers a lovely counterpoint to the natural sweetness of the carrots.

There is something celebratory about the combination, and I’m considering adding roasted carrots with pomegranate molasses to this year’s Christmas dinner. (It also works beautifully with Middle Eastern dishes.)

Roast carrots with pomegranate molasses

• 500g carrots, peeled and cut into batons
• 1 Tb olive oil
• 1/4 tsp ground cumin
• 1/4 tsp ground coriander
• a pinch of chilli powder (optional)
• salt and pepper
• 1 Tb pomegranate molasses
• 1/4 cup pomegranate seeds
• chopped parsley or coriander to garnish

1. Preheat the oven to 400°F (200°C).
2. Toss the carrot batons with the olive oil, cumin, coriander and chilli (if using).
3. Transfer to a roasting tin and season with salt and pepper.
4. Roast for ten minutes, turn the carrots then roast for five minutes more.
5. Drizzle over the pomegranate molasses and stir to combine. Return to the oven for five minutes more.
6. Toss with the pomegranate seeds and garnish with chopped parsley or coriander. Serve hot or at room temperature.

Tags: carrots, dairy-free, gluten-free, Middle Eastern food, pomegranate, vegan, vegetarian