Pomegranate Molasses-Glazed Carrots

1. 1

   Arrange a rack in upper third of oven; preheat to 425u00b0F. Combine carrots and oil in a medium heatproof bowl. Season with salt and pepper and toss to coat. Transfer to a rimmed baking sheet, spreading out in an even layer (set aside bowl).

2. 2

   Roast carrots, turning occasionally, until just tender, 12-15 minutes.

3. 3

   Meanwhile, whisk honey and pomegranate molasses to blend in reserved bowl.

4. 4

   Transfer carrots to bowl with honey mixture; toss to coat well and spread out on baking sheet, scraping out any remaining glaze from bowl.

5. 5

   Roast carrots until glaze is reduced and sticky and beginning to brown in spots (but not burned), 5-8 minutes longer.

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