Alternate title: I Don’t Know How To Serve Anything Without Cheese.
Alternate title #2: Or Brown Butter.
Alternate title #3: But Why Would I.
Let’s talk brown butter tips. First, take a moment to learn the simple technique for browning butter so it develops that nutty, caramel aroma. Once you have it down, use it liberally—there’s almost nothing it doesn’t improve.
I didn’t grow up loving basic vegetables. Carrots, celery and peppers were not on my favorites list. Over time I taught myself to enjoy some of the less conventional ones—brussels sprouts, kale, cabbage—that most people either love or avoid. My mom still finds it surprising that I eat brussels regularly.
These days I’m making a conscious effort to like the simpler vegetables more, partly because I enjoy feeding Max a range of foods and watching him explore new tastes. Also, rainbow carrots are impossible not to love if you grew up on neon 80s nostalgia—those colors make everything more fun.
This year I’m a little obsessed with pomegranate molasses. I’ve used it in sweet recipes before, but lately I’ve been roasting vegetables with it and nearly emptied a bottle. It behaves a bit like balsamic with bright pomegranate notes—sweet, tangy and deeply flavorful.
The verdict on these carrots? Eddie is already a carrot fan, so he loved them. Max seemed into them too, though he’s often distracted by leaves and toys. The surprising part was that I genuinely liked them. Brown butter and crumbled feta will win me over every time, but these carrots stand on their own: caramelized, slightly sweet, and brightened by molasses and herbs.
Pomegranate Roasted Carrots with Feta and Brown Butter
Yield:
2
to 4
45 minutes
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Ingredients
- 2 pounds carrots, peeled and sliced length-wise
- 4 tablespoons pomegranate molasses
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 tablespoons fresh chopped cilantro
- 4 tablespoons unsalted butter browned
- 3 to 4 ounces feta, crumbled
Instructions
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Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
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Arrange the carrots on the baking sheet and toss with the olive oil and 3 tablespoons of pomegranate molasses. Season with salt and pepper. Roast for 15 minutes, then toss and roast 10–15 minutes more, until the carrots are caramelized, soft and golden.
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Remove from the oven, drizzle the remaining tablespoon of molasses over the carrots, sprinkle with chopped cilantro, drizzle with browned butter, top with crumbled feta and serve warm.
Side Dish
American
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I appreciate you so much!
Maybe it was the rainbow-ness? Probably.