Pomegranate Roasted Carrots

Impress your guests with these sumac and pomegranate roasted carrots topped crumbled feta cheese and pistachios for the perfect side dish to accompany any meal.

pomegranate roasted carrots with feta cheese on a platter

What the author says

Cooked carrots can often get a bad reputation but with a little help from some flavour enhancing friends they can be transformed into something magical. This beautiful side dish is perfect along side a winter roast or BBQ or add rocket or other leafy greens to turn these into a salad. Serve along side your favorite meal and as always Mangia and Enjoy! -Alyssa

How to make pomegranate roasted carrots

These sumac and pomegranate roasted carrots come together in quickly using flavorful ingredients for the perfect side dish.

Here’s what you need to make them:

  • carrots – large carrots peeled and cut into batons
  • oil – we tested this recipe using extra virgin olive oil
  • pomegranate molasses
  • ground sumac
  • salt and pepper to taste
  • red wine vinegar
  • feta cheese – we used blocked feta cheese but you can also use feta cheese crumbles
  • fresh pomegranate seeds
  • pistachios
  1. Preheat the oven to 180 degrees C or 350 degrees F.
  2. Wash, peel and cut your carrots into batons and add them to a large bowl with the oil, pomegranate molasses, sumac, salt and pepper. Toss to coat the carrots and hen arrange them on a baking tray lined with parchment paper.
  3. Roast the carrots for 40-45 minutes and caramelized. Remove the carrots from the oven and drizzle with red wine vinegar and then arrange them on a serving dish.
  4. Crumble the feta cheese over the carrots and garnish with pomegranate seeds and crushed pistachios.
  5. Mangia and Enjoy!
pomegranate roasted carrots with feta cheese on a platter

commonly asked questions

Why are my roasted carrots tough?

If your carrots are hard or “tough” you probably haven’t cooked them long enough. Add another 10-15 minutes to your roasting time and check them again.

Can I roast carrots ahead of time and reheat?

f you are planning ahead, you can make these carrots a day before. Cook them, let the cool completely, and then put them in an air tight container and refrigerate. When ready to reheat them, add them to a roasting pan and place them in a low heat oven just until they are warmed through.

close up of pomegranate roasted carrots with feta cheese and pistachios

Enjoy more recipes by Alyssa Olla, like this Easy Roasted Eggplant and Halloumi Flatbread perfect for a weeknight dinner!

pomegranate roasted carrots with feta cheese on a platter

Pomegranate Roasted Carrots

Alyssa Olla
A perfect side dish to accompany any meal, these pomegranate roasted carrots are topped with feta cheese and pistachios.
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course dinner, Side Dish
Cuisine American, European
Servings 5

Equipment

  • mixing bowl
  • roasting pan

Ingredients
  

  • 8 large carrots
  • 2 tbsp olive oil
  • 4 tbsp pomegranate molasses
  • ½ tsp ground sumac
  • salt and pepper to taste
  • 1 tsp red wine vinegar
  • 4 oz feta cheese block crumbled
  • ½ cup fresh pomegranate seeds
  • 2 tbsp pistachios crushed

Instructions
 

  • Preheat the oven to 180 degrees C or 350 degrees F.
  • Wash, peel and cut your carrots into batons and add them to a large bowl with the oil, pomegranate molasses, sumac, salt and pepper. Toss to coat the carrots and hen arrange them on a baking tray lined with parchment paper.
  • Roast the carrots for 40-45 minutes and caramelized. Remove the carrots from the oven and drizzle with red wine vinegar and then arrange them on a serving dish.
  • Crumble the feta cheese over the carrots and garnish with pomegranate seeds and crushed pistachios.
  • Mangia and Enjoy!

Notes

These carrots can be stored in an airtight container for up to 3 days. To reheat, place the carrots in a roasting pan and cook in a lightly heated oven until warmed through.
Alyssa Olla

Alyssa Olla

My Name is Alyssa. I come from European background where life revolves around food and eating and also growing up in a restaurant environment sparked my love of food. I created my account not only to share my own love of food, but in hopes to inspire people to get in the kitchen and cook and share in the experiences that come with a love food and eating and cooking. Find me on Instagram @inthemoodforallthingsfood

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