- enough carrots for 4 people (or number of guest)
- 2 anjou pears or red pears cut into wedges (more as needed)
- 3 Tbsp. Maple Syrup
- 1 to 2 Tbsp. Pomegranate Molasses or Syrup
- ½ tsp. gound cinnamon
- ½ tsp. Allspice
- ½ tsp. kosher salt
- 2 tsp. olive oil
- 1 pomegranate, seeded - optional
- fresh chopped parsley - optional
- pinch crushed red pepper - optional
For Thanksgiving or Christmas
Preheat oven to 425 degrees F and grease a sheet pan. Set aside.
For the carrots, use whatever the occasion calls for, small, "stem on carrots", rainbow carrots, or large carrots cut into similar size pieces. Carrots can also be par cooked ahead of time.
Place carrots and pears on a sheet pan.
In a small bowl whisk Maple syrup, pomegranate syrup, cinnamon, allspice, salt, olive oil
Pour mixture over carrots/pears, coat well and roast 15-20 min. until fork done
Garnish with pomegranate seeds, parsley and red pepper. Add more salt and black pepper if needed
Tip, if making ahead, double the glaze mixture use half above and add half back to the carrots when reheating.
