Ingredients
- 1 cup pomegranate molasses*
- 1/4 cup olive oil
- 1/4 cup (1/2 stick) butter, melted
- 1/4 cup finely grated peeled fresh ginger
- 1 teaspoon ground cumin
- 1/2 teaspoon ground cardamom
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon cayenne pepper
- 4 1/2 pounds medium carrots, peeled, stems trimmed to 1/2 inch
- 3/4 cup pomegranate seeds
- 3/4 cup pine nuts, toasted
- 1/4 cup thinly sliced fresh basil leaves
- 1/4 cup thinly sliced fresh mint leaves
Description
Look For Maroon, White, Yellow And Red Carrots At Farmers' Markets And Include As Many Colors As You Like. Or Use Regular Carrots And Thin Parsnips.
Bon Appetit Magazine
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