Ingredients

• 1 pound carrots, peeled, trimmed, and halved or quartered lengthwise (halve the thin carrots, quarter the thicker ones)
• 1 tablespoon extra-virgin olive oil
• ¼ teaspoon kosher salt
• Pinch Turkish or Syrian red pepper (such as Aleppo pepper) or cayenne
• 1 teaspoon pomegranate molasses or substitute 2 teaspoons balsamic vinegar
• 2 tablespoons cilantro, chopped fresh

Directions

1. Preheat the oven to 425°F. Use an All-Clad Pro-Release Nonstick Half Sheet Pan, toss the carrots with the oil, salt, and red pepper or cayenne. Spread them out in a single layer.
2. Roast for 15 minutes, stir well, and roast for 10 more minutes.
3. Remove from the oven and drizzle with the pomegranate molasses; toss gently to coat the carrots with molasses. Roast until the carrots are golden and soft, about 5 more minutes.
4. Serve garnished with cilantro.