500g carrots, washed and thickly sliced diagonally
3 tbsp olive oil
½ tbsp. cumin, ground
½ tbsp. coriander, ground
½ tbsp. pomegranate molasses
salt and pepper
½ cup chopped fresh coriander leaves
100g feta or goat cheese, crumbled
¼ cup almonds, chopped
Pre-heat oven to 180C-200C.
Place carrots in a baking dish, drizzle with olive oil and sprinkle cumin, coriander, cinnamon over and toss well. Roast for about 30 minutes or until tender and golden in colour. Before taking out of oven, drizzle over pomegranate molasses, season and toss well.
Take out of oven, place on serving dish, top with crumbled feta/goat cheese, coriander leaves and flaked almonds.