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Best Butter-Roasted Carrots with Za’Atar and Pomegranate Molasses
Ingredients
  • 2½ POUNDS SLENDER CARROTS, PEELED AND HALVED LENGTHWISE (SEE HEADNOTE)
  • 1 TABLESPOON EXTRA-VIRGIN OLIVE OIL
  • KOSHER SALT AND GROUND BLACK PEPPER
  • 1 ORANGE
  • 4 TABLESPOONS SALTED BUTTER, MELTED
  • 2 TEASPOONS ZA’ATAR OR GROUND CORIANDER OR ALEPPO PEPPER
  • 2 TABLESPOONS RAW OR ROASTED PISTACHIOS, FINELY CHOPPED
  • 2 TEASPOONS POMEGRANATE MOLASSES
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