5 ingredient pomegranate-glazed carrots with whipped goat cheese is a colorful and cooling side to brighten up any dinner spread. It’s Day FOUR of 5 Ingredient Thanksgiving Sides Recipe Week, which means this train will soon be coming to a stop, folks!
Incase you missed the recipes from earlier this week, we kicked things off with some insanely delicious Brussels sprouts which have already received top-notch reviews, and then shifted to brown butter butternut squash. Yesterday, we put the fun in fungi with some super easy marsala mushrooms, and today… we’re going back to our “roots” with these gorgeous pomegranate-glazed carrots.
A simple side of perfectly roasted carrots is the breather a crowded Thanksgiving table needs—a bit of palate relief that still looks elegant. The perfect balance of sweet and tart, these carrots would fit the bill all season long. Roasting carrots heightens their sweet flavor, browns and crisps the exteriors, and cooks interiors to tender perfection. You don’t even have to bother peeling the carrots for this recipe—not only do those thin skins pack nutrients, but you’ll get a better char by leaving them on.
Look for carrots that are similar in size to ensure they all cook at the same rate. To encourage caramelization, make sure each carrot makes direct contact with the baking sheet—this also allows room for heat to circulate.Pomegranate juice coats the roasted carrots in a gorgeous garnet-hued glaze that also packs a powerful punch of heart-healthy polyphenols. Use pomegranate juice that has been flash-pasteurized (such as Pom), so it doesn’t turn brown while being simmered.
If desired, use the jewel-like pomegranate arils as a final garnish for texture and a seasonal touch. The sweet-tart flavor will help cut through the richness of the whipped goat cheese, too.
Which, speaking of that gussied-up goat cheese situation, it’s a simple mix of softened goat cheese and Greek yogurt, which offers the most heavenly tang and coat-your-mouth creaminess. I don’t think I’ll eat roasted carrots without it ever again. Garnish with chopped pistachios for added crunch and this dish will brighten everyone’s eyes and palates while offsetting the other hearty dishes on the table. (But don’t worry, it won’t steal any thunder from Aunt Linda’s beloved marshmallow-adorned sweet potato casserole.)
- 2 bunches large multi-carrot carrots, scrubbed and halved lengthwise
- 1 Tbsp. extra-virgin olive oil
- ½ tsp. kosher salt
- ¼ tsp. freshly ground black pepper
- ½ cup pomegranate juice (such as POM)
- 2 oz. goat cheese, softened
- 1 (7-oz.) container plain 2% reduced-fat Greek yogurt
- 3 Tbsp. shelled pistachios, roughly chopped
- Optional topping: pomegranate seeds, carrot top greens
- Preheat oven to 425°F. Line carrots on a large baking sheet. Coat with oil, salt, and pepper; tossing to coat all sides of carrots. Bake for 30 minutes, turning once halfway through.
- Simmer pomegranate juice in a small saucepan for 10 to 12 minutes, until mixture reduces to about 2 to 3 Tablespoons. Brush pomegranate glaze over carrots and place back in the oven at 425°F for another 7 to 10 minutes, until carrots are tender and caramelized.
- Mix together softened goat cheese and yogurt until smooth. Spread on the bottom of a serving platter. Top with roasted carrots and sprinkle with pistachios. Garnish with pomegranate seeds and carrot top greens, if desired.