These beatuful colorful glazed carrots are full of the flavor of Rosh Hashanah.
Cover a baking sheet with foil and turn oven on to broil on low.
Peel the carrots, then slice into matchsticks. Toss the carrots in olive oil, sprinkle with salt and pepper, and add them to your prepared baking sheet.
Broil the carrots for about 18 minutes, checking halfway through and reducing or adding time as needed (I find every broiler is different).
While the carrots are cooking, prepare the glaze. Add the glaze ingredients to a pot, whisk gently and simmer on low, stirring occasionally, until the liquid reduces by half (about 20 minutes). The glaze will coat the back of a spoon when ready and will thicken as it cools a bit. You do not want to overboil it as this will lead to a burnt syrup.
When the carrots are done, toss with the finished glaze, top with pomegranate seeds, serve, and enjoy!