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Butter-Roasted Carrots with Za’atar and Pomegranate Molasses

6 Servings

1 hour 20 minutes active

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Carrots roasted in a moderately hot oven for almost an hour become super-sweet and almost meltingly tender. We start them coated with olive oil but drizzle them with melted butter partway through roasting. The milk solids in the butter caramelize in the oven, adding a rich, nutty fragrance and flavor. Za’atar, a Middle Eastern seed and spice blend, and orange zest and juice bring complexity to the dish. Pistachios and sweet-tart pomegranate molasses are finishing touches that make this dish special. Bunch carrots—the type sold with their greens attached—are especially good here because they’re slender and fresh. If using carrots with especially thick upper portions, after halving them lengthwise, halve them again to create more uniform pieces.



1 hour

20 minutes active


  • pounds slender carrots, peeled and halved lengthwise (see headnote)

  • 1

    tablespoon extra-virgin olive oil


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Patrick S.
February 25, 2024
More-ish carrots
Simple and scrumptious. Hard to stop nibbling at these (or resist the chef's right to a few before plating). Easy to make and even easier to eat.
Joel P.
December 7, 2023
Easy prep, stunning presentation. Would be great for a holiday side. We liked the flavors but wished they popped just a tad more - next time I'll try an extra sprinkle of salt at the end.
Deb B.
November 24, 2023
Everyone raved about the carrots on Thanksgiving
This was a great side for our Thanksgiving meal. The complexity of flavors with the za'tar and pomegranite molasses were stand out.
Laura C.
December 27, 2023
still thinking about these carrots
I had fat carrots, so cut them into long on-the-bias slices, which I think was much better. Also low on time and needed the oven at 450, so roasted them for 20 minutes at 450 first, then turned oven down for the butter stage. Using black and white sesame seeds in my thrown-together zatar was visually amazing. The overall experience was fantastic.