Carrots pair perfectly with the tang of sumac and the sweetness of pomegranate syrup. Use rainbow carrots for a psychedelic blast of color.
Serves 2-4
- 2 bunches carrots, peeled and left whole or cut into thick pieces
- 2 to 3 tsp. good olive oil
- 1 tsp. sumac* or to taste
- 2 tsp. pomegranate molasses
- sea salt to taste
- chopped fresh cilantro (optional)
- Preheat oven to 450˚F
If you are using the oven anyway:
Line a cooke sheet with parchment paper. Add the carrot and toss with 1 teaspoon olive oil to coat/ Roast until tender, about 30 to 45 minutes depending on the thickness of the carrots.
In a small bowl, blend the molasses, sumac and one teaspoon olive oil. When the carrots are done, drizzle them with half of the syrup mixture and a dash of salt and toss using the parchment as a cradle, rolling the carrots back and forth. Place the carrots on a serving platter and drizzle with the remaining syrup mixture.
If you aren’t using your oven and need a faster option:
Boil the carrots in a pot of salted water until they are crisp tender and not all the way done, about 4 to 8 minutes. Drain and place on the parchment-lined cookie sheet. Pat dry with paper towel and toss with 1 teaspoon olive oil to coat/ Roast until tender, about 5-10 minutes depending on the thickness of the carrots.
In a small bowl, blend the molasses, sumac and one teaspoon olive oil. When the carrots are done, drizzle them with half of the syrup mixture and a dash of salt and toss using the parchment as a cradle, rolling the carrots back and forth. Place the carrots on a serving platter and drizzle with the remaining syrup mixture.
*Sumac is a powdered berry native to the Middle East and found in Mediterranean markets.