Maple-Roasted Rainbow Carrots and Pears with Marcona Almonds

Roasting enhances the subtle natural sweetness of rainbow carrots and Bosc pears, allowing their flavors to deepen and concentrate. Maple syrup and olive oil encourage caramelization, while lemon adds a zesty counterpoint. For the finishing touch, garnish with jewel-like pomegranate arils, toasted Marcona almonds, and parsley, to add color and crunch. This dish shines as a side for roasted poultry or fish, or as an accompaniment to a light soup.

1 1/2 pounds medium rainbow carrots, peeled and trimmed

3 Bosc pears, halved and cored

4 thyme sprigs

1/4 cup pure maple syrup

3 tablespoons extra-virgin olive oil

1 large lemon, juiced

Kosher salt and black pepper, to taste

1/4 cup fresh pomegranate arils

1/4 cup toasted Marcona almonds, chopped

1 tablespoon roughly chopped fresh parsley

Preheat oven to 350°F.

Place carrots, pears and thyme sprigs in a roaster. Drizzle with maple syrup, olive oil, and lemon juice. Season with salt and pepper and toss to coat.

Place baking dish in preheated oven and roast for 15 minutes. Flip carrots and pears over and continue to roast until the liquid has evaporated and carrots and pears are tender and light golden-brown, about 15 to 20 minutes. Remove and discard thyme sprigs.

Garnish with pomegranate arils, almonds, and parsley before serving.