Pomegranate Roasted Carrots with Feta and Brown Butter.
Alternate title: I Don’t Know How To Serve Anything Without Cheese.
Alternate title #2: Or Brown Butter.
Alternate title #3: But Why Would I.
Let’s talk about pro tips from a brown butter aficionado!
First, learn how to brown it and second, put it on everything. How’s that for being concise?
So, the crazy thing about growing up and hating vegetables is that I never liked the simple ones. Carrots, no. Celery, hell no. Peppers, not really. Everything else, meh. And as I’ve grown and
forced taught myself to like certain ones, it’s always the super weird varieties that I end up enjoying – like brussels, kale and cabbage-y things. Ones that aren’t usually faves. You know? My mom still can’t believe I eat brussels on the regular.
In order to stop that madness, I’m really tryyyyyying to make myself enjoy the easier ones. Eh. Well that’s a lie. The real reason is that I love feeding Max all kinds of different things and watching him try new foods. Plus, rainbow carrots are like a Lisa Frank-loving, 80s girl’s dream. It was meant to be!
Also, major obsession this year already: pomegranate molasses. I’ve used it before (in cake!) but have almost finished an entire bottle this season. I’ve roasted tons of vegetables with it and it’s similar to a balsamic vinegar with that pomegranate punch. LOVE.
The verdict? Eddie is already a huge fan of carrots so he loved ’em. Max seemed to be a fan too, though you can often find him shoveling leaves, toy train pieces and cardboard books in his mouth. And the wildest thing is that even I liked them. Whaaaaaat. But you could probably smother anything in brown butter and cheese and I’d eat it. What does that say about me?
Pomegranate Roasted Carrots with Feta and Brown Butter
- 2 pounds carrots, peeled and sliced length-wise
- 4 tablespoons pomegranate molasses
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 tablespoons fresh chopped cilantro
- 4 tablespoons unsalted butter browned
- 3 to 4 ounces feta, crumbled
- Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
- Place the carrots on the sheet and toss with the olive olive and 3 tablespoons of pomegranate molasses. Sprinkle with salt and pepper. Roast for 15 minutes then toss, roasting for 10 to 15 more, or until they are caramely and soft and golden.
- Remove the sheet from the oven. Drizzle the last tablespoon of molasses on top and sprinkle with herbs. Drizzle the melted butter, cover with feta and serve!
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Maybe it was the rainbow-ness? Probably.
38 Comments on “Pomegranate Roasted Carrots with Feta and Brown Butter.”
Carrots taste best when drizzled in all kinds of buttery, caramel-y goodness!
I’d eat almost anything that’s been doused in browned butter and cheese too. It’s seriously one of the best things ever. And these carrots are just amazing.
All titles are good…because, cheese! This sounds awesome Jess.
Just had THE WORST pumpkin macchiato!!! *”shoveling leaves, toy train pieces and cardboard books in his mouth” Sounds like a great mouth feel right about now! :) Love the fall colors!
Sounds amazing!! The rainbow of carrots!!!!!! I never hear of pom molasses though.. where in Pgh might I find such a treat?!
i can usually find mine near the honey, but they definitely have it at whole foods! you can also look in the worldwide foods section of your grocery store.
Lovely dish! I used to go through 2 x 20lb bags of rainbow carrots. My cooks hated me. LOL.
One thing I discovered with them is you could just use a green scrubbie to scrub the dirt off them, and that way you are not stuck peeling them. A little bit of a time saver there.
I haven’t tried roasting things with pomegranite molasses yet. I’m going to have to try it one day.
love this tip!! thanks jason!
Pom molasses addict over here! Put it on your oatmeal and thank me later :)
This looks amazing! I may even try cooked carrots ha!
Where do you get the pomegranate molasses?
you can usually find it in your grocery store – check near the honey or in the ethnic foods section!
Carrots are the best, I eat so many of them I think I will turn orange on day. These look delicious and pomegranate molasses sounds amazing. I wish I could get my hands on that.
These look amazing! I’m always looking for new and simple vegetable recipes. Can’t wait to try these!
The purple ones are always the prettiest!
Those carrots look so beautiful! I’ve actually never had any of the heirloom varieties before but they are so gorgeous… I may need to try and find some soon!
Oh this looks so yummy! And pomegranate molasses?! That sounds amazing!
I have to make this for dinner tonight! That brown butter with the carrots sounds heavenly.
Beautiful! I don’t know if I have ever seen carrots look so elegant!
I need to make these, i can never think of how to spruce up carrots! xo
Gorgeous carrots and bingo on the recipe (and title)
Your photos are beautiful! I’m going to share your blog on mine for my Friday Faves tomorrow :)
The colour is amazing! Great addition to a Thanksgiving meal.
xoxoBella | http://xoxobella.com
I made a similar recipe last year. You fried boneless pork chops in butter and garlic. Take the chops out, leave ALL the drippings. Add colored carrots and sliced beets. Turn and coat, cooking until tender. Add feta and chopped roasted hazelnuts!!!!!!
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I could eat carrots every day of the week but these I would eat first
I’ve had the same kind of carrots in the fridge for over a week now. What a gorgeous recipe! It’s definitely happening tonight to go on the side for our Sunday roast. P.S. Pomegranate molasses is also incredible as a salad dressing when mixed with balsamic vinegar and olive oil. :-)
I never thought I will be craving for carrots. But now I do!
Sweet carrots and salty feta. Yummy!
¡Fantástica receta! Fácil de preparar, con buenas fotografías, y un resultado delicioso, me encanta. Muchas gracias por compartirla con todos/as.
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Are the dark red items pomegranates mixed in with the carrots? If not what are they? When reading the recipe directions it only refers to pomegranate molasses, not pomegranate? Also, do must supermarkets carry pomegranate?
I am serving leg of lamb tomorrow and I liked this recipe. Please reply ASAP as I need to shop for the items. Thank you! Ralph Myers