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
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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