Sweet Roasted Carrots

With Thanksgiving right around the corner, many of us are scrambling to design our menus. While the turkey and the cranberry sauce are tradition, determining which sides to serve tends to be the tricky part. Do we stick with the marshmallow-sweet potato mash or healthify the meal with baked broccoli? 

  Shown here without pomegranate seeds

Shown here without pomegranate seeds

Fortunately, we found you some middle ground. These roasted carrots fulfill that sweetness we crave without the artificial melted marshmallows. Guarantee, both your little cousin and your great grandmother will be begging for seconds.

Ingredients (serves ~5):

  • 2 pounds carrots, or about two large bunches
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon maple syrup
  • 1 tablespoon honey 
  • 1.5 teaspoons ground coriander
  • 1 teaspoon sea salt
  • sprinkle of pepper
  • 1 tablespoon sesame seeds
  • 1 tablespoon fresh thyme
  • 1/2 cup pomegranate seeds

Directions:

  1. Preheat oven to 450 degrees and oil a sheet pan (or cover pan with aluminum foil)
  2. Spread carrots evenly on pan and drizzle with olive oil, maple syrup, and honey. Toss with hands to make sure the carrots are evenly coated
  3. Sprinkle coriander, salt, and pepper
  4. Roast for 10 minutes, take out and stir to redistribute, and return to the oven for another 15-20 minutes, stirring occasionally. They are ready when tender and the edges are caramelized 
  5. Sprinkle with sesame seeds and thyme. Sprinkle more salt and pepper if needed. Place on platter and top with pomegranate seeds. Best when served hot!