I always have a bottle of Pomegranate molasses in my fridge, I’m slightly obsessed, and this is one of the reasons why. Ever since I saw this recipe on food52 almost 10 years ago, I’ve been hooked. You will be too. It’s almost embarrassing to call it a recipe because the carrots are basically just being roasted, but the addition of the pomegranate molasses elevates them so simply and subtlety . . Pomegranate-Roasted Carrots . . 1-2 lbs carrots, peeled, trimmed, and halved or quartered (depending on how fat they are) 3 tbls extra-virgin olive oil 1/4 tsp kosher salt 1/4 tsp black pepper Pinch Turkish or Syrian red pepper (such as Aleppo pepper) or cayenne 1 tbls pomegranate molasses 2 tbls chopped fresh cilantro, basil, or parsley Preheat the oven to 425F. On a rimmed baking sheet, toss the carrots with the oil, salt, pepper and red pepper or cayenne. Spread them out in a single layer. Roast for 15 minutes, stir well, and roast for 10 more minutes. Then remove from the oven and d...