sumac-roasted carrots

with pomegranate dressing

  • 1kg heirloom carrots, washed and trimmed
  • 6 sprigs thyme
  • 2 bulbs garlic, halved
  • 2 teaspoons sumac
  • 2 tablespoons olive oil
  • ½ cup (90g) brown sugar
  • sea salt and cracked black pepper
  • 1 tablespoon pomegranate molasses+
  • 1 tablespoon sherry vinegar
  • 1 pomegranate, seeds removed and juice reserved
  1. Preheat oven 200°C (400°F). Place the carrots, thyme, garlic, sumac, oil, sugar, salt and pepper on a baking tray and toss to coat. Roast for 30–35 minutes or until tender. Place the molasses, vinegar and pomegranate juice in a bowl and mix to combine. Drizzle the carrots with the dressing and toss to coat. Sprinkle with the pomegranate seeds to serve. Serves 4–6

TIPS + TRICKS:
+ Pomegranate molasses is a thick, dark liquid made by boiling down the fruit. It’s used in salad dressings or to marinate meat to give it a sweet, tangy flavour. It’s available in specialty food shops and Middle Eastern grocers.

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