Carrots with blood orange and pomegranate recipe

Carrots with blood orange and pomegranate recipe
These carrots make an excellent side dish Credit: Clare Winfield

Prep time:5 minutes | Cooking time: 45 minutes 

SERVES

six

INGREDIENTS

  • 500g mixed-colour carrots, peeled
  • Olive oil, for drizzling
  • 2 star anise
  • Bunch of thyme, leaves picked
  • 4 tbsp pomegranate molasses
  • 100g pomegranate seeds
  • 1 blood orange, halved

METHOD

  1. Preheat the oven to 220C/200C fan/Gas 7.
  2. Place the carrots in an even layer on a large baking tray. Drizzle with oil, nestle the star anise in between and sprinkle over the thyme.
  3. Roast for 30 to 45 minutes, until caramelised and cooked through. Drizzle with pomegranate molasses and sprinkle with the pomegranate seeds.
  4. Squeeze one half of the blood orange over the carrots – the rich acidity will add brightness. Peel the remaining half of the orange and pull it apart into segments. Add these to the dish with the carrots and serve.

Recipe from A Life Kitchen Christmas by Ryan Riley and Kimberley Duke, available to buy online for free (with £2.95 p&p) at lifekitchen.co.uk