Uploaded November 2024 | Updated September 2026, 1 day ago
We call these “magic” carrots because they’re so much better than the simple olive oil-roasted variety; carrots that appear jewel-encrusted and are injected with life, texture, and vibrant flavor.
We get super-sweetness and meltingly tender texture by slow-roasting the carrots, and a drizzle of butter caramelizes and adds fragrant nuttiness. Orange zest and juice wake up the flavors, balanced with earthy za’atar and tangy pomegranate molasses. Crunchy pistachios add a finishing touch to create a side we are proud to present. Milk Street Cooking School director (and resident veggie lover) Rosemary Gill is here with the demo.
Get the recipe for Butter-Roasted Carrots With Za’atar and Pomegranate Molasses: bit.ly/49DQ2fM
We call these “magic” carrots because they’re so much better than the simple olive oil-roasted variety; carrots that appear jewel-encrusted and are injected with life, texture, and vibrant flavor.
We get super-sweetness and meltingly tender texture by slow-roasting the carrots, and a drizzle of butter caramelizes and adds fragrant nuttiness. Orange zest and juice wake up the flavors, balanced with earthy za’atar and tangy pomegranate molasses. Crunchy pistachios add a finishing touch to create a side we are proud to present. Milk Street Cooking School director (and resident veggie lover) Rosemary Gill is here with the demo.
Get the recipe for Butter-Roasted Carrots With Za’atar and Pomegranate Molasses: bit.ly/49DQ2fM
