Honey Balsamic Pomegranate molasses Roasted Carrots and beans with Spicy Pork Chorizo

Today’s recipe is all about farm to table.
You might be thinking it’s about the chicken, but no…… today’s star ingredient of this recipe are the vegetables….yay!!

Mid week I happen to visit this organic farm in Jasra Bahrain, suggested by one of my friend. All vegetables were amazingly fantastic and fresh. Best thing about it is that it’s organic and no chemicals used.
One of the gardener gave me a greenish red tomato to taste and it was so juicy and sweet….. I spent an hour enjoying the  green around me and talking to the gardener.  Finally I couldn’t stop myself but bought home 3 boxes of vegetables and leafy greens.

These Honey Balsamic Pomegranate molasses Roasted Carrots and beans with Spicy Pork Chorizo  are the sweetest and easiest side dish around! Perfectly caramelized with a tender center, your kids will love them just as much as you do!

This recipe puts a new spin on a glazed  carrot and fresh green beans by roasting them on a pan along with the smokiness of spicy chorizo and adding in some different flavors, like balsamic, pomegranate molasses. Burst of flavours indeed! Pair with your favourite roast like I did. Check out the super easy roasted chicken recipe below.

Chorizo are  optional. You can do it with the veggies alone and that would taste equally amazing.

Well, I have also mentioned the easy peasy roasted chicken recipe too so that you can enjoy a hearty meal.

You’re not going to need more than a few pantry staples for this flavor packed side dish. Carrots, green beans and a few spicy pork chorizo.

Here’s what you’ll need for the vegetables:

• carrots
• Green beans
• Spicy pork chorizo 5-6 small links

• balsamic vinegar
• Pomegranate molasses 2 tsp

• olive oil

• honey 1 tbsp
• Chili flakes 1/2 tsp

• garlic

• salt and fresh ground black pepper

• chopped fresh parsley


1) Heat 1 tbsp olive oil in a pan, add chopped garlic and toss over medium heat. Now add the chorizos,  carrots and beans.
2) Now add balsamic, honey and pomegranate molasses. Then, add chilli flakes,  salt and pepper seasoning and a little  water. Give a nice stir until all well combined. Cover and let it cook on a low heat until carrots are  tender but not mushy.
3) Stir occasionally by adding little water to avoid sticking to the pan. Once done garnish with some parsley.

The best way to know they’ve been roasted long enough is to stick a fork into the thickest part of the carrot. If it slides in and out without needing any force, they are perfect. 
NOTE : Do not over cook the carrots , just enough so that you can insert a fork .


• 6 chicken quarters

•  kosher salt  for seasoning

• 1 tsp Black pepper 

• 2 tsp granulated garlic (or garlic powder)

• 2 tsp granulated onion (or onion powder)

• 1 tbsp soy sauce

• 1 Tsp Shaan tandoori spice  (optional, adjust the amount to taste)

• 1/2 Tbsp vegetable oil (for rubbing)

• 2 tbsp cooking oil (for frying)

• Preheat oven to 400F.

NOTE :  Frying  step is optional.  One can skip if you are in a hurry. Frying the chicken quarters gives that extra crispness and and even golden color.


• Dry the chicken quarters with paper towels and rub with oil. Evenly sprinkle the seasonings on both sides of each quarter and gently pat to make the seasonings stick.

• Heat 1/2 cup of cooking oil in a large skillet over medium-high heat. In two batches, sear the chicken quarters, about 2 minutes per side or until the skin is deep golden brown. The time will depend on how hot your skillet is. 
• Transfer the chicken onto the baking sheet, fitted with a cooling rack. Pour about 1 Tbsp of the cooking oil from the skillet over each chicken quarter.
• Bake at 400F for about 35-45 minutes, or until the chicken skin is crispy and deep golden brown. Different ovens bake differently so the exact time may vary. In my oven, I need 45 minutes.
• Remove the chicken from the oven, let rest for 3 minutes and serve with your favorite side dish.

Honey Balsamic and Pomegranate Roasted Carrots and beans with chorizo go great on the side of any roasted meat. Thus, there’s roasted chicken.
I’m thinking of a nice roast pork, pot roast, or even roasted rack of lamb next time! 
And would love to pair them with other sides like potatoes and a green veggie. Since carrots can be sweet, a great side to pair them with are tart brussel sprouts. 

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