Pomegranate Roasted Carrots with Sumac Recipe

This recipe is not for the faint of heart - it's for those who crave excitement in the kitchen and are willing to take risks to discover new and delicious flavors. We are you to make it and not fall in love! 

The stuff:

• 2 1/2 – 3 lbs carrots, with the leaves and tops still on
• 1/4 cup pomegranate molasses
• 3 Tbsp olive oil
• 1 Tbsp Never Not Eating Sumac S&P
• 2 Tbsp fresh dill sprigs
• 2 Tbsp chopped scallions
• 1/4 cup chopped mint
• 1/2 cup pomegranate seeds

The method:

1. Preheat the oven to 425 degrees F. Peel the carrots, then cut the leaves and most of the tops off, leaving about 2 inches of the stems.
2. Place the carrots on a large rimmed baking sheet. Drizzle with olive oil, and pomegranate molasses, and toss to coat. Sprinkle Never Not Eating Sumac S&P 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!
3. Place the carrots on a platter and sprinkle with freshly chopped herbs and pomegranate seeds. Can be served warm or at room temperature with salads.