This is a great recipe for carrots! I looked up several recipes on the web and this is a combination of those.
Pomegranate Molasses Carrots
1 -1/2 to 2 pounds carrots. peeled and cut into 2-inch pieces (I used from my garden- orange and red carrots)
Completely, the drizzle to coat the pieces with Extra Virgin Olive Oil.
Season with freshly ground Sea Salt or Celtic salt and fresh Black Peppercorns.
Spread out on a baking sheet lined with parchment paper or tin foil.
Roast in a preheated 450° oven until browned and tender when pierced with a fork (15-20 minutes)
Drizzle with 1 tablespoon pomegranate molasses and 2 tablespoons honey that has been whisked together.
Add about 1 teaspoon of melted butter. Mix vegetables well with sauce.
Return back to oven for 5-7 minutes or until just starting to turn brown but not black
To serve, toss with fresh pomegranate seeds to taste