Roasted Carrots & Pomegranate Glaze
Scrub carrots, do not peel. Trim ends, if carrots are large cut in ½ lengthwise. Toss carrots in a bowl with olive oil and seasonings. Spray a baking sheet with pan spray or rub with oil. Lay carrots out in a single layer. Bake in a 350-degree oven for 20 minutes, remove and turn carrots over. Continue baking another 15-20 minutes or until carrots are fork tender.
Place all ingredients in a sauce pan, stir to blend. Bring to a boil over medium heat. Reduce heat to low and simmer until the juice is reduced by half. Glaze will thicken as it cools. Drizzle over veggies, salads and meats.