Pomegranate Roasted Carrots

• 1 pound carrots, peeled, trimmed, and halved or quartered lengthwise (halve the thin carrots, quarter the fat ones)
• 1 tablespoon extra-virgin olive oil
• 1/4 teaspoon kosher salt
• Pinch Turkish or Syrian red pepper (such as Aleppo pepper) or cayenne
• 1 teaspoon pomegranate molasses or 2 teaspoons balsamic vinegar
• 2 tablespoons chopped fresh cilantro, basil, or parsley

1. Preheat the oven to 425u0b0F. On a rimmed baking sheet, toss the carrots with the oil, salt, and red pepper or cayenne. Spread them out in a single layer.
2. Roast for 15 minutes, stir well, and roast for 10 more minutes. Then remove from the oven and drizzle with the pomegranate molasses; toss gently to coat the carrots with molasses. Roast until the carrots are golden and soft, about 5 more minutes. Serve garnished with cilantro.

carrots, extravirgin olive oil, kosher salt, turkish, pomegranate molasses, fresh cilantro

Taken from food52.com/recipes/18212-pomegranate-roasted-carrots (may not work)