Pomegranate Roasted Carrots

INGREDIENTS

• 1 pound carrots, peeled, trimmed, and halved or quartered lengthwise (halve the thin carrots, quarter the fat ones)
• 2 tablespoons chopped fresh cilantro, basil, or parsley
• 1 tablespoon extra-virgin olive oil
• 1/4 teaspoon kosher salt
• pinches Turkish or Syrian red pepper (such as Aleppo pepper) or cayenne
• 1 teaspoon pomegranate molasses or 2 teaspoons balsamic vinegar