Pomegranate Glazed Carrots and Leeks
Ingredients
- 2 1/2 pounds carrots, ends trimmed and sliced in 1 inch diagonal slices
- 1 1/2 pounds trimmed leeks, sliced in 1 inch diagonal slices
- 3 tablespoons olive oil
- 2 teaspoons kosher salt
- 3 tablespoons pomegranate molasses
- 2 tablespoons honey
- 12 dates, pitted and sliced in slivers lengthwise
- 1/4 cup pomegranate seeds
- 1/4 cup Italian parsley, roughly chopped
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