Sweet Honey and Pomegranate Glazed Roasted Carrots

By AislePrompt Editorial · Published 2026-05-01 · Updated 2026-05-01

Roasted carrots tossed in a sweet honey and pomegranate glaze, garnished with fresh herbs for a festive side dish. This Mediterranean-inspired Hanukkah recipe (vegetarian), ready in about 40 minutes, pairs olive oil, honey, pomegranate molasses for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 150 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 carrots, peeled and cut into 3-inch sticks
• 2 tbsp olive oil
• 2 tbsp honey
• 1 tbsp pomegranate molasses
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp fresh parsley, chopped
• 1/4 cup toasted pistachios, chopped

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Instructions

1. Step 1: Preheat oven to 400°F (204°C) and line a baking sheet with parchment paper.
2. Step 2: In a large bowl, toss 1 lb peeled and cut carrots with 2 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper until evenly coated.
3. Step 3: Spread carrots in a single layer on the prepared baking sheet and roast for 25 minutes until tender and edges start to caramelize.
4. Step 4: While carrots roast, whisk together 2 tbsp honey and 1 tbsp pomegranate molasses in a small bowl.
5. Step 5: Remove carrots from oven, drizzle with honey-pomegranate glaze, and toss gently to coat.
6. Step 6: Return carrots to the oven for an additional 5 minutes to set the glaze.
7. Step 7: Transfer to a serving dish and sprinkle with 2 tbsp chopped fresh parsley and 1/4 cup toasted chopped pistachios before serving.