INGREDIENTS

1. 1 pkg Vegetable Blend No.70
2. ½ C olive oil
3. 1 pound carrots, peeled, trimmed, and halved or quartered lengthwise, cut into 3” lengths  
   (halve the thin carrots, quarter the thick ones)
4. 1 C pomegranate juice
5. 1 ½ T honey
6. 1 tablespoon olive oil
7. 1/4 teaspoon pepper, freshly ground
8. 1/3 cup pistachios, coarsely chopped
9. Fresh thyme for garnish

INSTRUCTIONS

1. Preheat oven to 375˚F
2. Prepare pomegranate glaze by pouring juice in a small saucepan over medium-high heat.
   Cook for 15 minutes until juice is thick and syrupy and reduced to about a ¼ cup.
3. Stir in honey. Remove from heat and set aside. ¹
4. In a small bowl, combine entire package Blend No.70with ½ C of olive oil.
5. Toss carrots to evenly coat with 2 T of Blend mixture.
6. Refrigerate the remaining mixture for future use. ²
7. Arrange carrots on a lined baking sheet and season with salt and freshly ground pepper
8. Roast in oven for 15 minutes, stirring once halfway through.
9. Drizzle glaze over carrots and stir to coat.
10. Bake for 10 minutes more, stirring once or twice.
11. Stir in pistachios and roast for 5 minutes more or until carrots are nicely glazed and reach desired tenderness.
12. Hold each sprig of thyme at its top, slide your fingers down it, to the bottom, to strip off the leaves.
13. Transfer to a serving dish and sprinkle with fresh thyme.
14. Adjust seasoning with kosher salt and freshly ground pepper to taste.

NOTES

1. Pomegranate glaze can be make several days ahead and kept refrigerated.
   You can substitute ¼ C Pomegranate Molasses for the glaze.
2. Blend mixture will keep tightly covered in refrigerator for several weeks