Recipe courtesy of Dean McDermott
1 hr
15 min
12 to 16 servings

Nutrition Info



  • 6 bunches baby carrots, mixed colors, trimmed, washed and towel-dried
  • 1/3 cup extra-virgin olive oil
  • Salt and freshly ground black pepper
  • 1 pomegranate, seeds only (about 1 cup seeds)
  • 1 bunch fresh mint, roughly chopped


Preheat the oven to 350 degrees F.

Place the carrots in a heavy-bottomed pan big enough to hold them in one layer. Drizzle with the olive oil and season with salt and pepper. Toss the carrots to coat and roast for 40 minutes. Check with a fork for doneness, adding cooking time if necessary.

Let cool until you can handle, then cut in half lengthwise. Toss with the mint and pomegranate seeds. Serve.

Cook's Note

Cook's Note: The carrots can be roasted 1 day ahead and refrigerated. Let come to room temperature and add more salt as needed before tossing with mint and pomegranate.

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