Caramelized Spiced Carrots
Caramelized Spiced Carrots is a gluten free, fodmap friendly, and vegetarian hor d'oeuvre. This recipe covers 12% of your daily requirements of vitamins and minerals. This recipe serves 16. One portion of this dish contains roughly 2g of protein, 11g of fat, and a total of 213 calories. From preparation to the plate, this recipe takes roughly 45 minutes. A mixture of ground cardamom, ground cumin, ginger, and a handful of other ingredients are all it takes to make this recipe so yummy.
Whisk 1/4 cup water, pomegranate molasses, and next 7 ingredients in large bowl to blend.
Add carrots to pomegranate mixture and toss to coat. Divide carrots between 2 large rimmed baking sheets. Roast until carrots are tender and liquids are reduced to glaze, stirring twice and mixing in water by tablespoonfuls if needed to prevent burning, about 55 minutes. Season with salt and pepper. (Can be made 4 hours ahead.
Let stand at room temperature. Rewarm in 375°F oven 10 minutes before serving.)
Transfer carrots to platter.
Sprinkle pomegranate seeds, pine nuts, basil, and mint over carrots and serve.
*A thick pomegranate syrup; available at some supermarkets and Middle Eastern markets, and by mail from Adriana's Caravan (adrianascaravan.com).
Look for maroon, white, yellow, and red carrots at farmers' markets and include as many colors as you like. Or use regular carrots and thin parsnips.