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Pomegranate Roasted Carrots

Melissa Clark
  • minutes
  • Serves 4

INGREDIENTS

1 lb

Carrots

2 tbsp

Cilantro, fresh

1 tsp

Pomegranate molasses or 2 teaspoons balsamic vinegar

1/4 tsp

Kosher salt

1

Turkish or syrian red pepper

1 tbsp

Olive oil, extra-virgin