Carrots are one of the few vegetables that tend to appeal to picky eaters. Their natural sweetness and soft texture once cooked make them a versatile side dish. The flavour really comes out through roasting and adding in some citrusy and earthy spices gives them a bit more flavour. They’re a mandatory side dish for turkey dinners in my family and for the occasion I added in some pomegranate seeds. I love both cranberry and pomegranate with poultry so I like to incorporate them into the side dishes whenever possible; they also go really well with roasted bacon and balsamic brussels sprouts.
Sumac Thyme Orange Roasted Carrots
Prep time
Cook time
Total time
Serves: 4
INGREDIENTS:
- 4 cups carrots, sliced diagonally ( 5 medium carrots; 1 regular sized bunch)
- ¼ cup pomegranate arils
- 1 tablespoon melted butter
- 1 tablespoon olive oil
- 1 tablespoon maple syrup
- 1 tablespoon orange zest (from 1 medium orange)
- 1 teaspoon fresh thyme (or ⅓ teaspoon dried)
- ¼ teaspoon sumac
- A generous dash or two each of sea salt and pepper
DIRECTIONS:
- Preheat oven to 450°. Combine butter, oil, syrup and spices. Place the carrots on a parchment paper lined baking sheet. Pour the butter mixture over and toss to combine.
- Cook for 20 minutes, stirring halfway through.
- Add more salt and pepper if needed and top with pomegranate.