Notice: Undefined index: HTTP_ACCEPT_ENCODING in /home/cookingindex/public_html/includes/dbconnect.php on line 6
Caramelized Spiced Carrots Recipe - Cooking Index

Cooking Index - Cooking Recipes & IdeasCaramelized Spiced Carrots Recipe - Cooking Index

Caramelized Spiced Carrots

Type: Vegetables
Courses: Side dish
Serves: 16 people

Recipe Ingredients

1 cup 237mlPomegranate molasses*
1/4 cup 59mlOlive oil
1/4 cup 49g / 1.7ozButter - (1/2 stick) - melted
1/4 cup 59mlFinely-grated peeled fresh ginger
1 teaspoon 5mlGround cumin
1/2 teaspoon 2.5mlGround cardamom
1/4 teaspoon 1.3mlGround nutmeg
1/4 teaspoon 1.3mlCayenne pepper
4 1/2 lbs 2043g / 72ozMedium carrots - peeled, and
  Stems trimmed to 1/2"
3/4 cup 82g / 2.9ozPomegranate seeds
3/4 cup 177mlPine nuts - toasted
1/4 cup 10g / 0.4ozThinly-sliced fresh basil leaves
1/4 cup 10g / 0.4ozThinly-sliced fresh mint leaves

Recipe Instructions

* A thick pomegranate syrup; available at some supermarkets and Middle Eastern markets, and by mail from Adriana's Caravan (adrianascaravan.com).

Preheat oven to 375 degrees. 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 oven 10 minutes before serving.)

Transfer carrots to platter. Sprinkle pomegranate seeds, pine nuts, basil, and mint over carrots and serve.

This recipe yields 16 servings.

Market Tip: Look for maroon, white, yellow, and red carrots at farmers' markets and include as many colors as you like. Or use regular carrots and thin parsnips.

Source:
Bon Appetit, November 2004

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

Click a star to rate this recipe.