Pomegranate Roasted Carrots w/ Sumac

• total time: 30 minutes

Ingredients

2 1/2-3 lbs. carrots (with the leaves and tops still on)

1/4 cup pomegranate molasses

3 tbs. olive oil

2 tsp. kosher salt

1 tsp. black pepper (freshly ground)

2 tbs. dill sprigs (fresh)

2 tbs. scallions (chopped)

1/4 cup mint (chopped)

1/2 cup pomegranate seeds

1 tbs. ground sumac

Directions

Preheat the oven to 425 F. Peel the carrots, then cut the leaves and most of the tops off, leaving about 2 inches of the stems.

Place the carrots on a large rimmed baking sheet. Drizzle with olive oil, pomegranate molasses and toss to coat. Sprinkle kosher salt and ground black pepper evenly over all of the carrots. Roast for 30-35 minutes or until caramelized and golden brown on the tops and bottoms. Don't rush this part!

Place the carrots on a platter and sprinkle generously with the ground sumac. Top with freshly chopped herbs and pomegranate seeds. Can be served warm or at room temperature with salads.