Last week we discussed adding a modern side dish to the traditional Thanksgiving feast. If you’re still looking for ideas, try this recipe for Pomegranate-Glazed Rainbow Carrots with Pistachios and Mint. The colorful dish integrates the tangy sweetness of pomegranate molasses with the textural variety of crunchy pistachios and juicy pomegranate arils, then tops it off with floral mint. Plus, you can make this entire recipe on one, foil-lined sheet pan. Now, that’s something to be thankful for.
24 ounces (2 small bags) baby rainbow carrots
1 tablespoon olive oil
¼ teaspoon salt
¼ teaspoon black pepper
2 tablespoons pomegranate molasses
1 shallot, minced
¼ cup shelled pistachio nuts, roughly chopped
¼ cup pomegranate arils (seeds)
3 to 4 fresh mint leaves, cut into chiffonade
Preheat an oven to 400 degrees Fahrenheit and line a large sheet pan with aluminum foil.
Place the carrots on the sheet pan and toss with the olive oil, salt, and pepper, until evenly coated. Roast the carrots in the hot oven for 30 minutes.
Remove the sheet pan from the oven, drizzle the pomegranate molasses onto the carrots, then sprinkle on top the minced shallots and half of the roughly chopped pistachios. Roast again for 10 minutes.
Transfer the pomegranate-glazed carrots to a serving dish and top them with the remaining chopped pistachios, pomegranate arils, and mint chiffonade. Enjoy this dish warm from the oven or at room temperature.