Pomegranate Honey Carrots

Sweet, savory and just a little tangy, these roasted carrots are simple enough for a weeknight but beautiful enough for a Rosh Hashanah or holiday table.

Ingredients
2 lbs carrots, peeled and cut lengthwise
2 tbsp olive oil
2 tbsp honey
1 tbsp pomegranate molasses
1 tsp kosher salt
½ tsp black pepper
½ tsp cinnamon
½ tsp cumin
¼ tsp Aleppo pepper, optional
2 tbsp pomegranate seeds
Fresh parsley or mint

Directions
Preheat oven to 425°F.
Toss carrots with olive oil, honey, pomegranate molasses, salt, pepper, cinnamon, cumin and Aleppo pepper.
Roast until caramelized and tender.
Finish with pomegranate seeds and fresh herbs.

Batya’s Tip:
Give the carrots enough space on the pan so they roast and caramelize instead of steaming.