Pomegranate Molasses-Glazed Carrots

• 2 pounds carrots (any color), halved lengthwise if large, cut crosswise into 2"-2 1/2" pieces
• 2 tablespoons olive oil
• Kosher salt and freshly ground black pepper
• 1 tablespoon honey
• 1 tablespoon pomegranate molasses

1. Arrange a rack in upper third of oven; preheat to 425u0b0F. Combine carrots and oil in a medium heatproof bowl. Season with salt and pepper and toss to coat. Transfer to a rimmed baking sheet, spreading out in an even layer (set aside bowl).
2. Roast carrots, turning occasionally, until just tender, 12-15 minutes.
3. Meanwhile, whisk honey and pomegranate molasses to blend in reserved bowl.
4. Transfer carrots to bowl with honey mixture; toss to coat well and spread out on baking sheet, scraping out any remaining glaze from bowl.
5. Roast carrots until glaze is reduced and sticky and beginning to brown in spots (but not burned), 5-8 minutes longer.

carrots, olive oil, kosher salt, honey, pomegranate molasses

Taken from www.epicurious.com/recipes/food/views/pomegranate-molasses-glazed-carrots-51134530 (may not work)