Pomegranate Thyme Carrots
by Sarah W. Caron • October 27, 2010 • Recipes, side dishes, vegetables, vegetarian • 1 Comment
Mmm. Carrots. While I am not a huge fan of steamed carrots, I love carrots when they have a lot of flavor — and these do.
These aren’t your sweet-glazed carrots. Instead they have a rich savoriness, with a hint of sweetness and a whisper of tartness. They’d be fabulous served with a roasted chicken or turkey (like on Thanksgiving, which is coming way faster than I am willing to acknowledge).
Better yet, these are super easy to make. Mixing the ingredients takes just a few minutes (including the peeling and cutting of the carrots) and then they just bake for an hour. And since these are equally good hot or cold, you can totally make them in advance and serve them whenever.
Pomegranate Thyme Carrots 1 lb carrots, peeled and halved Preheat the oven to 400 degrees. Combine all of the ingredients in a deep oven-safe casserole (salt as desired). Bake for 60 minutes, until the carrots are tender. Let cool slightly before serving.
serves 4
1 cup pomegranate juice (recommended: POM)
2 cloves garlic, minced
3 sprigs thyme
kosher salt
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Disclosure: POM Wonderful was kind enough to send me a few samples of their POM juice to try cooking with. Regardless, the opinions and recommendations here are my own.
Oh my goodness, these look so tasty. I’m not a fan of steamed carrots either, but love, love, love them roasted. This is a must try & would be fantastic for Thanksgiving.