Carrots with Pomegranate Jam Glaze

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Carrots with Pomegranate Jam Glaze
By Ronnie Fein
Author of Modern Kosher Kitchen

Carrots are my go-to vegetable because most people like them and even people who say they hate vegetables usually say carrots are okay. 

I will definitely serve carrots for Rosh Hashanah. Why?

Tradition!

Pomegranates are also traditional for the holiday, I reworked an old recipe using pomegranate jam that I bought from Crafted Kosher

Also, you can make the recipe up to the point of actually roasting them, so it's one of those wonderful dishes you can make ahead during this crazily busy holiday time.

 

 

CARROTS WITH POMEGRANATE JAM

  • 1/4 cup pomegranate jam
  • 2 tablespoons orange juice
  • 2 tablespoons vegetable oil
  • 1 teaspoon grated fresh orange peel
  • pinch cayenne pepper
  • salt to taste
  • 1 pound carrots
  • 1 tablespoon finely chopped fresh mint

Preheat the oven to 400 degrees. Line a baking sheet with parchment paper. Place the pomegranate jam, orange juice, vegetable oil, orange peel, cayenne pepper and salt in a small saucepan. Bring to a boil over high heat, stirring to blend the ingredients, and cook for one minute, making sure the jam has melted. Peel the carrots and cut them lengthwise in half or quarters, depending on thickness. Place the carrots on the parchment lined baking sheet and pour the jam mixture over them. Roast the carrots, stirring occasionally, for 18-20 minutes or until they are tender and well glazed. Sprinkle with mint and serve. 

Makes 4 servings

Buy pomegranate jam here

 

Reprinted with permission by ronniefein.com

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  • Chana Stern
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