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Confetti Carrots with Maple and Pomegranate

Every year around Thanksgiving, I start digging around for ideas for delicious veggies that I can bring to potluck holiday dinners. I figure if I bring the veggies, at least I know I will for sure have something healthy on my plate to balance out the other sinful goodies.

This carrot dish is one that piqued my interest because I love maple and I love pomegranate. Not only is it oh so good for you, but I love the way the little arils give me that refreshing pop of goodness in my mouth when I bite into one!

With the smattered amount of chives, thyme leaves and sesame seeds, along with the pomegranate arils, it reminds me of confetti, hence the name: confetti carrots.

Of course, this side dish can be enjoyed any time of the year!

*Many of you ask what I use, so I added links to products I like. They are affiliate links and I will make a small commission, if you don't mind! ☺️

Servings: 6 (feel free to double, triple, etc if you are feeding a lot of people)

Prep Time: 20 minutes

Cooking Time: 20 minutes

Level: Beginner


2 pounds carrots, cleaned, peeled or unpeeled, sliced longways in 3 inch pieces. If the carrots are large, you may have to slice the pieces in half so they are less broad.

2 tablespoons extra-virgin olive oil

2 tablespoon pure maple syrup

1 tablespoons honey

1 ½ teaspoons ground coriander

1 teaspoon sea salt

¼ teaspoon freshly ground black pepper

1 tablespoon sesame seeds

1 tablespoon fresh thyme leaves

1 tablespoon thinly sliced fresh chives

½ cup pomegranate arils


Preheat oven to 450˚F. Place a sheet of parchment paper on a cookie sheet. Place the carrots on the prepared pan and drizzle with olive oil, maple syrup and honey. Top off with coriander, sea salt and pepper. Toss to coat. Spread the carrots out on the pan in a single layer and roast. After 10 minutes, redistribute the carrots for even cooking, return to the oven and roast for another 15-20 minutes or until tender, stirring every 5 minutes. Carrots are finished when they are tender and some of the edges are caramelized. Taste and season with a bit more sea salt and pepper, if needed. Transfer to a serving bowl and sprinkle the sesame seeds, herbs and pomegranate arils over carrots. Serve immediately.


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