Roasted Carrots with Pomegranate Vinaigrette

Oven-roasting carrots, or any root vegetable, concentrates their sweetness. Then add our warm vinaigrette for a deeply delicious result.

The dressing goes well with any root vegetable, so try butternut squash, parsnips or beets with the same method…it’s a simple, elegant and delicious side dish for a pork tenderloin or a roasted chicken, whether it's a special holiday meal or a quick weeknight dinner.

It's important to select carrots of the same size for this recipe, so that they cook evenly — save prep time with Earthbound Farm Mini Peeled Carrots. You can roast them whole, making this a fast, elegant weeknight dish. Larger carrots also work; just be sure to cut them to approximately the same size.

The secret to the vinaigrette's intense flavor is pomegranate molasses; try our easy recipe or find it in well-stocked specialty stores and Middle Eastern markets.

Position a rack in the middle of the oven and preheat to 450 degrees F.

Place the carrots on a rimmed baking sheet and toss them with the oil to coat. Sprinkle with the thyme, sea salt and freshly ground black pepper. Roast the carrots until they're crisp-tender and lightly caramelized in places, 25 to 40 minutes; the time will vary depending of the size of your carrots.

Meanwhile, place the 3 tablespoons of oil, molasses, shallots, vinegar and salt in a small saucepan and heat until the vinaigrette is warm.

Transfer the roasted carrots to a platter and drizzle with the warm vinaigrette. Serve hot or at room temperature.