These carrots, I mean, can you even?! They are gorgeous, sweet yet, savory, and have a pop of brightness being topped with pomegranate seeds. They are the perfect accompaniment to any protein dish and will add an elegance to every dinner. I love using multicolored carrots that have the stems still attached for both presentation and freshness. These carrots do not even need peeled prior to roasting due to their skin being less thick than fully matured carrots, and BONUS, not peeling also keeps more vitamins in the produce!

For a beautiful meal, I recommend pairing these with Tarragon Mustard Cornish Hens + French Green Bean Gremolata with a Twist (pictured above).

Jaclyn Misch (@jaclynmisch, Wine Educator + Marketer) and I worked together on created a French Inspired Meal + Wine Pairing for the French Ministry of Agriculture and this recipe was one of the side dishes created. Check out her full blog post on the experience here.

Recipe by: The Culinary Nest

MAKES

6-8 servings

Prep Time: 5 minutes

Total Time: 45 minutes

INGREDIENTS

3-4 (16-20 carrots) bunches of carrots, stem trimmed and washed as pictured (I love multicolor if available!)

2 teaspoons cumin

1/2 teaspoon each salt & pepper

Olive Oil

1/4 cup honey

Pomegranate seeds for garnish

METHOD

1. Preheat the oven to 400˚F. Line a baking sheet with parchment paper or foil.

2. Place the washed and dried carrots on the baking sheet in a flat layer. Evenly sprinkle the cumin, salt & pepper over the carrots.

3. Roast for 30-40 minutes or until almost fork tender. Remove the carrots from the oven and drizzle the honey over the top (honey can burn quickly so time this to be for only about 5 minutes before carrots are done cooking). Place back in the oven for the last 5 minutes of roasting until tender.

4. Remove from oven, plate, and garnish with additional salt or pepper if desired, and lastly the pomegranate seeds.

5. Enjoy!!