Honey-Sesame Glazed Carrots with Toasted Pomegranate Seeds

By AislePrompt Editorial · Published 2026-04-29 · Updated 2026-04-29

Sweet roasted carrots glazed with honey and toasted sesame seeds, finished with bursts of fresh pomegranate for a festive side dish. This Mediterranean-inspired Hanukkah recipe (vegetarian), ready in about 35 minutes, pairs baby carrots, olive oil, honey for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 130 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 lb, peeled baby carrots
• 2 tbsp olive oil
• 2 tbsp honey
• 2 tbsp toasted sesame seeds
• 1/2 cup pomegranate seeds
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp chopped, for garnish fresh parsley

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Instructions

1. Step 1: Preheat oven to 400°F. Toss 1 lb peeled baby carrots with 2 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper on a baking sheet.
2. Step 2: Roast carrots for 25 minutes, stirring halfway through until tender and edges caramelize.
3. Step 3: Remove carrots from oven and immediately drizzle with 2 tbsp honey, tossing gently to coat while warm.
4. Step 4: Sprinkle 2 tbsp toasted sesame seeds evenly over the carrots and toss lightly.
5. Step 5: Transfer to a serving dish and scatter 1/2 cup fresh pomegranate seeds and 2 tbsp chopped fresh parsley on top for a colorful finish.
6. Step 6: Serve warm as a bright, festive side dish.