This is an eye catcher on the holiday table while also bringing the flavor. There are farmers markets or stores that sell tri-color carrots. I could have used all the individual spices which are many, but I just used Harissa, a middle east spice blend which has them all. Now the finishing touch is pomegranate molasses which adds a sweetness and a tart punch. I hope you like it.

16 ounces tri-color carrots
2 teaspoons harissa
1/2 teaspoon cumin
1/2 teaspoon salt
1/2 teaspoon pepper
3 tablespoons butter
4 tablespoons maple syrup
3 tablespoons pomegranate molasses

In a large skillet on medium low heat, add butter and melt until it bubbles.

Add carrots and cook for 10 minutes stirring occasionally.

Mix harissa, cumin, salt and pepper and sprinkle over carrots and stir.

Cook for 10 minutes stirring occasionally.

Add maple syrup and cook for 5 minutes.

Serve with a drizzle of pomegranate molasses.

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