I broiled these in my toaster oven, 500 degrees. The black lines are caused by the broiler elements so close to the carrots. Worked great!
I didn't have pomegranate seeds, but the dish was very tasty without them!
Lee
Roasted Carrots with Za’tar and Pomegranate Molasses
www.eatthelove.com
Ingredients
Turn the broiler on in your oven. Remove the greens if they are still attached to the carrots. Scrub the carrots clean under water, but don’t bother peeling them. Split the carrots in half lengthwise (or quarter if necessary) so all the carrots are equal thickness. Place the carrots on a rimmed baking sheet.
Drizzle the carrots with the olive oil, then sprinkle with the za’atar spice blend, salt and pepper.
Toss carrots with your hands until they are all coated evenly with the carrots and spices.
Place the carrots under the broiler and roast for 8 to 10 minutes, carefully turning the carrots halfway through the cooking to make sure the carrots are charred on both sides.
Once the carrots are charred and roasted, move to a serving plate. Drizzle the pomegranate molasses over the carrots and sprinkle the pomegranate seeds over the carrots before serving.
I didn't have pomegranate seeds, but the dish was very tasty without them!
Lee
Roasted Carrots with Za’tar and Pomegranate Molasses
Roasted Carrots with Za’atar, Pomegranate Seeds and Molasses - Eat The Love
www.eatthelove.com
Ingredients
- 1 1/2 pounds carrots rainbow preferred
- 3 tablespoon olive oil
- 1 1/2 teaspoons za’atar spice blend see note above
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon fresh ground black pepper
- 1 tablespoon pomegranate molasses see note above
- 2 tablespoon pomegranate seeds
Turn the broiler on in your oven. Remove the greens if they are still attached to the carrots. Scrub the carrots clean under water, but don’t bother peeling them. Split the carrots in half lengthwise (or quarter if necessary) so all the carrots are equal thickness. Place the carrots on a rimmed baking sheet.
Drizzle the carrots with the olive oil, then sprinkle with the za’atar spice blend, salt and pepper.
Toss carrots with your hands until they are all coated evenly with the carrots and spices.
Place the carrots under the broiler and roast for 8 to 10 minutes, carefully turning the carrots halfway through the cooking to make sure the carrots are charred on both sides.
Once the carrots are charred and roasted, move to a serving plate. Drizzle the pomegranate molasses over the carrots and sprinkle the pomegranate seeds over the carrots before serving.
