This dish is all about contrast. Sweet, smoky carrots meet a tart, syrupy pomegranate glaze, while warm spices like cumin and coriander add savory depth. A bit of fresh mint on top makes each bite bright, balanced, and holiday-worthy.
Combine the pomegranate juice, sugar, and crushed red pepper in a small saucepan. Bring to a simmer over medium-high heat and cook until the liquid has reduced to about ¼ cup, 10–15 minutes. Remove the glaze from the heat and transfer to a container to cool. This can be made up to a week in advance.
Prepare the grill for Direct Medium-High Heat cooking, 450°–500°F. Preheat for 15 minutes and brush the grill grates clean.
Set the grill to 475°F. Preheat for 15 minutes and brush the grill grates clean.
Mix the oil, salt, cumin, and coriander in a small bowl. Place the carrots in a shallow dish or plate and coat them in the oil mixture.
Grill the carrots, lid closed, turning every 4–6 minutes, until the carrots are charred on all sides and tender when pierced with a wooden skewer or thermometer probe. Start checking the smaller carrots after 18 minutes. The larger carrots might take up to 24 minutes.
Transfer the cooked carrots to a cutting board. When they’re cool enough to handle, cut them into 2" to 3" pieces and place them in a large mixing bowl. Toss the carrots with about 2 tbsp of the glaze.
Transfer the carrots to a serving platter, drizzle with more of the glaze, and top with mint to serve.
