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Pomegranate Roasted Carrots with Feta and Brown Butter

5 from 10 votes
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  • 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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