Pomegranate Roasted Carrots
Ingredients
- 1 pound carrots, peeled, trimmed, and halved or quartered lengthwise (halve the thin carrots, quarter the fat ones)
- 1 tablespoon extra-virgin olive oil
- 1/4 teaspoon kosher salt
- pinches Turkish or Syrian red pepper (such as Aleppo pepper) or cayenne
- 1 teaspoon pomegranate molasses or 2 teaspoons balsamic vinegar
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