Roast these sweet, tangy carrots—a perfect foil for the deliciously fatty rib roast—while the beef rests.
Recipe information
Yield
Makes 8 to 10 servings
Ingredients
Preparation
Step 1
Arrange a rack in upper third of oven; preheat to 425°F. Combine carrots and oil in a medium heatproof bowl. Season with salt and pepper and toss to coat. Transfer to a rimmed baking sheet, spreading out in an even layer (set aside bowl).
Step 2
Roast carrots, turning occasionally, until just tender, 12-15 minutes.
Step 3
Meanwhile, whisk honey and pomegranate molasses to blend in reserved bowl.
Step 4
Transfer carrots to bowl with honey mixture; toss to coat well and spread out on baking sheet, scraping out any remaining glaze from bowl.
Step 5
Roast carrots until glaze is reduced and sticky and beginning to brown in spots (but not burned), 5-8 minutes longer.
