Pomegranate Silan Tricolor Carrots

Pomegranate Silan Tricolor Carrots

Sabrina Gornish

Recipe Description:

These beatuful colorful glazed carrots are full of the flavor of Rosh Hashanah.

Ingredients

Carrots

2 pounds tricolor carrots
2 tablespoons olive oil
salt, to taste
pepper, to taste

Glaze

1/2 cup Heaven and Earth Pomegranate Juice
3 tablespoons Heaven and Earth Date Syrup (silan)
1 teaspoon white vinegar

For Garnish

pomegranate seeds

Directions

Step 1 - Prepare the Pomegranate Silan Tricolor Carrots

Cover a baking sheet with foil and turn oven on to broil on low.
Peel the carrots, then slice into matchsticks. Toss the carrots in olive oil, sprinkle with salt and pepper, and add them to your prepared baking sheet.
Broil the carrots for about 18 minutes, checking halfway through and reducing or adding time as needed (I find every broiler is different).
While the carrots are cooking, prepare the glaze. Add the glaze ingredients to a pot, whisk gently and simmer on low, stirring occasionally, until the liquid reduces by half (about 20 minutes). The glaze will coat the back of a spoon when ready and will thicken as it cools a bit. You do not want to overboil it as this will lead to a burnt syrup.
When the carrots are done, toss with the finished glaze, top with pomegranate seeds, serve, and enjoy!