When I attended my first Friendsgiving as an adult, I had only recently started getting into cooking. Because everyone else was bringing carb after carb after carb, I wanted to make as many vegetable dishes as possible. These easy Roasted Carrots with Balsamic-Pomegranate Glaze is an elevated version of what I brought that cold Friendsgiving day!
To take these roasted carrots to the next Fall level from the original time I created this recipe, I wanted to add an extra crunch and color with bright tangy pomegranate seeds and crisp slivered almonds. To top the soft roasted carrots, I drizzle a homemade balsamic-pomegranate glaze generously on top. This glaze is only two natural ingredients, and the sweetness of the pomegranate balances the acidic nature of the balsamic making it the perfect sauce to pair with.
When I first made these Roasted Carrots, I made a simple balsamic glaze that I accidentally cooked for so long that it hardened and my spoon got stuck in the jar! It’s not difficult at all, I just wasn’t paying attention and let it cook for much longer than the instructions! For this recipe, you mix equal parts pomegranate juice and balsamic vinegar in a small pot and simmer until the liquid has reduced enough to stick to the back of a spoon.
You can pair these roasted carrots and balsamic-pomegranate glaze with:
INGREDIENTS for 3 Servings of Roasted Carrots with Balsamic-Pomegranate Glaze
9 Rainbow Carrots (peeled – leave the stems)
¼ Cup Pomegranate Seeds
¼ Cup Slivered Almonds
1 TSP Salt
½ TSP Pepper
1-2 TBSP Avocado Oil
Balsamic-Pomegranate Glaze (Makes ~½ Cup)
1 Cup Balsamic Vinegar
1 Cup Pomegranate Juice
- Preheat the Oven to 425ºF.
- Carefully cut the peeled carrots in half length-wise (from tip to stem).
- Spray a baking sheet/pan with oil or line with aluminum/wax paper. Place the peeled and halved carrots on top. Add the avocado oil, salt and pepper onto the carrots and toss gently.
- Put the carrots into the oven (timer on for 20-minutes to flip sides) and start the balsamic-pomegranate glaze.
- Pour the glaze ingredients into a small non-stick pot. Bring to a simmer and leave on medium-high simmer for about 25-minutes, stirring occasionally.
- After the carrots have been roasting for 20-minutes, flip them to the other side and cook for an additional 15-minutes, or until a fork pierces through easily.
- Once the balsamic-pomegranate glaze is reduced to half (about 25-minutes) and sticks to the back of the spoon, leave it to the side to slightly cool. (If you’re having a hard time figuring out when the glaze is ready: when you first you dip a spoon into the glaze it will all fall off of the spoon. When it’s done, it will stick on the back.)
- Take the carrots out of the oven and using tongs, transfer the roasted carrots onto a serving plate or tray.
- Sprinkle the slivered almonds and pomegranate seeds on top. Drizzle the warm balsamic-pomegranate glaze on top (generously and straight from the pot!).
- Pour the leftover balsamic-pomegranate glaze into a mason jar and keep in the fridge. It’ll keep for 7-10 days.