There are several ingredients in my life that I cook over and over.
Salmon. I make it so often for Ed and me that we are turning into fish.
Except that I also cook a lot of turkey, so maybe instead of growing fins and swimming up river we will grow feathers and start saying "gobble gobble."
And carrots. They're my go-to vegetable because most people like them and even people who say they hate vegetables usually say carrots are okay.
I will definitely serve carrots for Rosh Hashanah. Why?
Tradition!
Pomegranates are also traditional for the holiday, so a while ago I cooked carrots and pomegranates (in the form of pomegranate molasses) together once and the result was really delicious.
But recently I decided to rework my old recipe using pomegranate jam that I bought from Crafted Kosher.
It's a keeper.
Also, you can make the recipe up to the point of actually roasting them, so it's one of those wonderful dishes you can make ahead during this crazily busy holiday time.
Carrots with Pomegranate Jam
- 1/4 cup pomegranate jam
- 2 tablespoons orange juice
- 2 tablespoons vegetable oil
- 1 teaspoon grated fresh orange peel
- pinch cayenne pepper
- salt to taste
- 1 pound carrots
- 1 tablespoon finely chopped fresh mint
Preheat the oven to 400 degrees. Line a baking sheet with parchment paper. Place the pomegranate jam, orange juice, vegetable oil, orange peel, cayenne pepper and salt in a small saucepan. Bring to a boil over high heat, stirring to blend the ingredients, and cook for one minute, making sure the jam has melted. Peel the carrots and cut them lengthwise in half or quarters, depending on thickness. Place the carrots on the parchment lined baking sheet and pour the jam mixture over them. Roast the carrots, stirring occasionally, for 18-20 minutes or until they are tender and well glazed. Sprinkle with mint and serve.
Makes 4 servings