The one thing I always understood growing up at the dinner table was "leave enough carrots for your father." Carrots are probably my father's favorite vegetable and after coming across this recipe, I couldn't help myself but to think of him after tasting every tender bite.
I was lucky, growing up I experienced meals that were properly cooked and well seasoned. While other kids were afraid of eating their vegetables, I happily indulged. This recipe comes close to something I grew up on: brown sugared carrots. A little more involved, but oh-so worth it, these carrots bath in a mixture of buttery, pomegranate molasses. Bold spices like freshly grated ginger and cayenne pepper set this recipe apart from others.
Tip: While orange carrots will suffice, try visiting your local farmers' market for colorful varieties, which will pop on a white serving platter.
- 1 cup pomegranate molasses
- 1/4 cup olive oil
- 1/4 cup (1/2 stick) butter, melted
- 1/4 cup finely grated peeled fresh ginger
- 1 teaspoon ground cumin
- 1/2 teaspoon ground cardamom
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon cayenne pepper
- 4 1/2 pounds medium carrots, peeled, stems trimmed to 1/2 inch
- 3/4 cup pomegranate seeds
- 3/4 cup pine nuts, toasted
- 1/4 cup thinly sliced fresh basil leaves
- 1/4 cup thinly sliced fresh mint leaves
Whisk 1/4 cup water, pomegranate molasses, and next 7 ingredients in large bowl to blend. Add carrots to pomegranate mixture and toss to coat. Divide carrots between 2 large rimmed baking sheets. Roast until carrots are tender and liquids are reduced to glaze, stirring twice and mixing in water by tablespoonfuls if needed to prevent burning, about 55 minutes. Season with salt and pepper. (Can be made 4 hours ahead. Let stand at room temperature. Rewarm in 375 degrees F oven 10 minutes before serving.)
Transfer carrots to platter. Sprinkle pomegranate seeds, pine nuts, basil, and mint over carrots and serve. Makes 16 servings.
Recipe taken from Bon Appetit; November 2004
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