Instructions
- Combine the pomegranate juice, sugar, and crushed red pepper in a small saucepan. Bring to a simmer over medium-high heat and cook until the liquid has reduced to about ¼ cup, 10–15 minutes. Remove the glaze from the heat and transfer to a container to cool. This can be made up to a week in advance.
- Prepare the grill for Direct Medium-High Heat cooking, 450°–500°F. Preheat for 15 minutes and brush the grill grates clean.
- Set the grill to 475°F. Preheat for 15 minutes and brush the grill grates clean.
- Mix the oil, salt, cumin, and coriander in a small bowl. Place the carrots in a shallow dish or plate and coat them in the oil mixture.
- Grill the carrots, lid closed, turning every 4–6 minutes, until the carrots are charred on all sides and tender when pierced with a wooden skewer or thermometer probe. Start checking the smaller carrots after 18 minutes. The larger carrots might take up to 24 minutes.
- Transfer the cooked carrots to a cutting board. When they’re cool enough to handle, cut them into 2" to 3" pieces and place them in a large mixing bowl. Toss the carrots with about 2 tbsp of the glaze.
- Transfer the carrots to a serving platter, drizzle with more of the glaze, and top with mint to serve.
Pomegranate Glaze
Carrots
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