Carrots with pomegranate juice and sourberries

These carrots with pomegranate juice have a particularly fresh but also sweet taste. It goes very well with pearl barley or quinoa. Or as Spanish tapas. Do you eat it with pearl barley or quinoa? Then you can make a full meal out of it. Delicious with bit of salad.


Ingredients for 2/3 persons

  • 500 grams of carrots
  • 70 grams of walnuts
  • 40 grams of dried sourberries (or cranberries if you can’t find any)
  • 1 very large pomegranate or 2 small ones for 230 ml of pomegranate juice
  • 1 tablespoon of agave syrup
  • 1 tsp fresh thyme
  • 1 tbsp olive oil
  • Salt
  • Pepper


Preparation carrots with pomegranate juice

  1. Grab a bowl and heat the oven to 200 degrees.
  2. The tastiest thing is to make homemade pomegranate juice. Don’t have time for this or don’t feel like it? Then just use pomegranate juice from packet.
  3. Okay, when you have time and inclination...Cut the pomegranate in half and remove all the seeds. Make sure to remove all white/yellowish skins. When you have completely drained the pomegranate, put it in a good blender. Blend until the pomegranate seeds have completely turned into juice. If it is still a little thick, add some more water. By the way, pomegranate juice is also so very nice to drink :).
  4. Peel the carrots with a peeler or cheese slicer. Thin peeler I find more pleasant to work with because I sometimes take off too much with a cheese slicer. Next, cut the carrots diagonally so that you get nice oblong pieces.
  5. Take your baking dish and put little olive oil in it. Spread the carrots in the baking dish and put it in the oven for 25 minutes. Let the carrots cook nicely throughout.
  6. Take a small saucepan and pour the juice of the pomegranates into it. Add the agave syrup and then cook the mixture for 15 minutes. Or until you have around 60 ml left. By the way, you can also do this a day in advance and store it in the refrigerator.
  7. After 25 minutes, remove the baking dish and pour the mixture of pomegranate juice and agave syrup on top. Mix well. Put the baking dish back in the oven for about 10 minutes.
  8. After 10 minutes, add the walnuts and dried sourberries. Leave in the oven for about 8 more minutes.
  9. Serve immediately with fresh thyme. Delicious with pearl barley or baked potatoes

Fancy just something savory or spicy? Then consider egg-free quiche or a tasty curry!