| 2 | bunches | orange carrots | ||
| 1 | cup | orange juice | ||
| ¼ | cup | |||
| pinch | salt | |||
| 1 | tablespoon | olive oil |
Whisk all the ingredients together except orange carrots. Marinate orange carrots in the above mixture, with the skin on. Marinate for 20 minutes. Preheat oven to 425.
Arrange marinated orange carrots on foil-lined baking sheet, not touching. Bake for 20 minutes, or until orange carrots are golden brown and caramelized on the outside, and just tender enough for a fork to pierce.
Top caramelized orange carrots with pomegranate pesto!
Pomegranate Pistachio Pesto
| 1 | cup | mint, chopped | ||
| 1 | cup | parsley, chopped | ||
| 1 | cup | pistachios, crushed | ||
| ½ | cup | fresh orange juice | ||
| 1 | tablespoon | orange zest | ||
| ¼ | cup | |||
| ½ | cup | pomegranate arils | ||
| ½-1 | cup | olive oil |
Mix the parsley, mint, and pistachios. Whisk Just Pomegranate Syrup and orange zest into fresh orange juice, fold into herb mixture. Slowly mix in olive oil until the mixture comes together as a sauce. Fold in pomegranate arils.