Updated: Jan 3
I made this recipe for my family last Thanksgiving and it was quite the hit! These carrots are another fabulous side dish option for Turkey Day. It's simple, healthy, delicious, and a great go to throughout the entire season! My newest Thanksgiving tradition has been that my Mom and I cook Thanksgiving dinner and I absolutely LOVE it! Cooking for family and friends brings me so much joy. However, believe it or not I’m often shy about it because my Scrounges are a little out of the box– But cooking for family is my safe zone so I know I can be creative and try new things and they'll be honest with me either way.
This is another great side dish option for turkey day. It's super simple, healthy and delicious, and keep it in your arsenal for a great fall and winter side dish throughout the season!
T h e S c r o u n g e
If you don't have these exact ingredients, Scrounge with the things you have at home and you may end up creating something even better!
If you don't have carrots, use sweet potatoes or yams, I even think broccoli or brussel sprouts would be good!
If you don't have maple syrup, use honey or agave nectar
If you don't have honey, use maple syrup or agave nectar
If you don't have coriander, try cardamom
If you don’t have sesame seeds, try almonds, cashews, hemp seeds or pine nuts
If you don’t have thyme and rosemary, just use one
If you don’t have pomegranate seeds, use dried unsweetened cherries or goji berries
I n g r e d i e n t s
2 pounds carrots peeled and sliced on an angle into pieces approximately 3in. long
2 tbsp Olive oil
1 tbsp Pure maple syrup
2 tbsp Honey
1 ½ tsp Ground coriander
1 tsp Sea salt
¼ tsp Black pepper
1 tbsp Sesame seeds
1 tbsp Thyme rosemary
½ cup Pomegranate seeds'
D i r e c t i o n s
Preheat oven to 450˚F.
Lightly oil a sheet pan or cover with tin foil.
Peel carrots and slice on a long angle into pieces approximately 3 inches long.
Place carrots on pan and drizzle with olive oil, maple syrup and honey. Sprinkle with coriander, sea salt and pepper.
Toss carrots with hands to coat. Spread carrots out on pan in a single layer.
Roast for 10 minutes, then stir to redistribute. Return to oven and roast for another 15-20 minutes, stirring every 5 minutes. Carrots are finished when they are tender and some of the edges are caramelized.
Sprinkle sesame seeds, thyme and rosemary over carrots and stir.
Taste and season with a bit more sea salt and pepper, if needed.
Transfer to a serving bowl and scatter with the pomegranate seeds. Serve hot.