Pomegranate Molasses Glazed Roasted Carrots - cooking recipe

Ingredients

4 -6 medium carrots (peeled and cut into 3-inch lengths and halved or quartered)
1 -2 tablespoon olive oil
salt
ground black pepper
1 pinch aleppo chili pepper flakes
1 1/2 teaspoons pomegranate molasses

Preparation

Heat oven to 425 degrees. Line a rimmed baking sheet with foil or parchment paper.
In a large bowl, combine the carrots, olive oil, salt, black pepper and Aleppo flakes. Toss well to coat.
Spread carrots in a single layer on the prepared baking sheet.
Roast 15 to 20 minutes or until carrots are almost tender.
Drizzle with pomegranate molasses, stir well and roast 5 minutes more.