Category,

Yields4 Servings

Roasted Carrots:
 2 lbs Rainbow Carrots
 2 tbsp Olive Oil
 ½ tsp Salt
 1 pinch Pepper
Pomegranate Glaze:
 1 qt Pomegranate Juice
 ½ cup Sugar
 ¼ cup Lime Juice, Fresh

Roasted Carrots:
1

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.

Pomegranate Glaze:
2

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.

Enjoy!

Ingredients

Roasted Carrots:
 2 lbs Rainbow Carrots
 2 tbsp Olive Oil
 ½ tsp Salt
 1 pinch Pepper
Pomegranate Glaze:
 1 qt Pomegranate Juice
 ½ cup Sugar
 ¼ cup Lime Juice, Fresh

Directions

Roasted Carrots:
1

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.

Pomegranate Glaze:
2

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.

Enjoy!

Roasted Carrots & Pomegranate Glaze
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