• Ingredients: 21
  • Serves: 8

Pomegranate molasses-glazed carrots with , olive oil, kosher salt and freshly ground black pepper, honey, pomegranate molasses.

Ingredients

  • 2 pounds carrots , halved lengthwise if large, cut crosswise into 2″-2 1/2″ pcs.
  • 2 tbsps. olive oil
  • Kosher salt and freshly ground black pepper
  • 1 tbsp. honey
  • 1 tbsp. pomegranate molasses

For the Lentil-Miso Gravy:

  • 2 tsps. olive oil
  • 1 medium yellow onion, diced
  • 3 cloves garlic, chopped
  • Pinch of salt
  • 1 1/2 tbsps. organic cornstarch
  • 1 1/2 cups vegetable broth
  • 3 tbsps. chopped fresh thyme
  • 1/2 tsp. dried sage
  • Several pinches of freshly ground black pepper
  • 1 1/2 cups cooked brown lentils
  • 2 tbsps. mellow white miso

For the seitan:

  • 2 tsps. olive oil
  • 2 cups thinly sliced seitan, in bite-size pcs.
  • Several pinches of freshly ground black pepper

For everything else:

Directions

  1. Step 1 Arrange a rack in upper third of oven; preheat to 425°F. Combine carrots and oil in a medium heatproof bowl.

    For this step you will need

  2. Step 2 Season with salt and pepper and toss to coat. Transfer to a rimmed baking sheet, spreading out in an even layer (set aside bowl).

    For this step you will need

  3. Step 3 Transfer carrots to bowl with honey mixture; toss to coat well and spread out on baking sheet, scraping out any remaining glaze from bowl.

    For this step you will need

  4. Step 4 Roast carrots until glaze is reduced and sticky and beginning to brown in spots (but not burned), 5-8 minutes longer.