Tender roasted rainbow carrots with a sweet and tangy pomegranate sauce and fresh pomegranate seeds.
Rainbow carrots are one of the prettiest early Fall root vegetables available right now; their vibrant hues add a beautiful pop of color to your plate. I was excited to find them on sale for just fifty cents per pound at Sprouts! I knew exactly what I wanted to do with them – I love the sweet earthiness of roasted carrots, and with the hint of an Autumn chill in the air, roasted veggies have been on my wish list.
Trader Joe’s Pomegranate Vinegar* is actually surprisingly delicious just mixed with honey. I’d be lying if I said I didn’t swipe my finger across the bowl after I tossed the carrots with this bright dressing. The fresh pomegranate seeds play off of the hint of pomegranate flavor from the vinegar, and the fresh herbs add a layer of depth (and deliciousness). These carrots are super easy; just cut them up, dress them and let them roast into sweet and savory goodness.
2 lbs Rainbow Carrots, peeled and sliced**
3 tbsp Trader Joe’s Pomegranate Vinegar
1/2 tbsp Balsamic Vinegar
3 tbsp Honey
1 1/2 tsp fresh thyme, divided
1 1/2 tsp fresh rosemary, divided
1/2 cup Pomegranate Seeds
Spread a tablespoon of olive oil all over the inside of a Corningware dish or another deep baking pan. Peel and rinse the rainbow carrots and then cut them into equal sized slices so that they cook evenly.
Chop the rosemary and take the thyme leaves off of their stems. Add the carrots to your baking pan layered with 1 tsp each of the fresh rosemary and thyme.
Mix together the Pomegranate Vinegar, balsamic vinegar and honey in a small bowl.
Pour the sauce mixture over the carrots and cover the pan with foil.
Bake for about 1 hour total. Take the pan out every 20 minutes or so to toss the carrots together with the sauce. They are done when the carrots have a tender bite.
Top with fresh pomegranate seeds and additional fresh thyme and rosemary (optional) to serve.
*This is not a sponsored post for Trader Joe’s Pomegranate Vinegar.
**Note – this is a fairly large batch, it would serve 4-6 really enthusiastic carrot lovers as a side dish. I like to make a big batch to keep in my refrigerator as an easy side dish for my meals throughout the week, but if you are making a small dinner for your family you can cut this recipe in half.
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