Pomegranate-Balsamic-Glazed Carrots


If you are looking to have some candy with your dinner, make these.  My goodness they are delicious.  In fact you might not even need a main course.

These carrots are little spears of happiness.  The mint is also an incredible, fresh touch…don’t leave it out.

Try these soon.

Combine the juice, vinegar and honey in a liquid measuring cup and whisk.  Set aside.

In a 12-inch skillet (not nonstick), heat 1 Tablespoon butter with the olive oil over medium-high heat.  When the butter has melted, add the carrots and 1-1/2 teaspoons of salt, tossing well to coat.  Cook without stirring until the bottom layer of carrots is lightly browned in spots, 4 to 5 minutes.  Using tongs, stir and flip carrots, leaving undisturbed for 2 minutes more to brown.  Continue to cook, occasionally stirring and flipping, until most of the carrots are a bit browned in places and starting to feel tender, an additional 3 to 5 minutes.  Reduce the heat to medium if the bottom of the pan begins to brown too much.

Carefully add the chicken broth, cover quickly, and cook until all but about 1 Tablespoon of the broth has evaporated, about 2 minutes.  Uncover, reduce heat to medium low, and add the pomegranate mixture (re-whisk if necessary) and the cayenne.  Cook, stirring gently until the mixture reduces and becomes slightly glazed, about 1-2 minutes.  Take the pan off the heat and add the remaining 1 Tablespoon of butter.  Stir gently until until the butter has melted.  Season to taste with salt and stir in about 2/3 of the mint. 

Serve in a warm shallow bowl or platter.  Garnish with the remaining mint.  Fabulous.

Pomegranate-Balsamic-Glazed Carrots
Adapted from Fine Cooking

1/4 cup pure pomegranate juice
1 Tablespoon balsamic vinegar
2 teaspoons honey
2 Tablespoons butter, divided
2 Tablespoons extra-virgin olive oil
2 pounds carrots, trimmed, peeled and cut into sticks about 2″ long and 3/8″ wide
Kosher salt
1/3 cup chicken broth
1/8 teaspoon cayenne
2 Tablespoons lightly packed thinly sliced mint

Combine the juice, vinegar and honey in a liquid measuring cup and whisk.  Set aside.

In a 12-inch skillet (not nonstick), heat 1 Tablespoon butter with the olive oil over medium-high heat.  When the butter has melted, add the carrots and 1-1/2 teaspoons of salt, tossing well to coat.  Cook without stirring until the bottom layer of carrots is lightly browned in spots, 4 to 5 minutes.  Using tongs, stir and flip carrots, leaving undisturbed for 2 minutes more to brown.  Continue to cook, occasionally stirring and flipping, until most of the carrots are a bit browned in places and starting to feel tender, an additional 3 to 5 minutes.  Reduce the heat to medium if the bottom of the pan begins to brown too much.

Carefully add the chicken broth, cover quickly, and cook until all but about 1 Tablespoon of the broth has evaporated, about 2 minutes.  Uncover, reduce heat to medium low, and add the pomegranate mixture (re-whisk if necessary) and the cayenne.  Cook, stirring gently until the mixture reduces and becomes slightly glazed, about 1-2 minutes.  Take the pan off the heat and add the remaining 1 Tablespoon of butter.  Stir gently until until the butter has melted.  Season to taste with salt and stir in about 2/3 of the mint. 

Serve in a warm shallow bowl or platter.  Garnish with the remaining mint. 

One Year Ago: Deviled Egg Spread
Two Years Ago: Up the Creek

Post a Comment

8 Comments

  1. pam 1

    These look amazing!

    Reply
  2. Laura 2

    These sound incredible! I used to hate carrots but I’m learning that there is a lot to love about these healthy veggies – especially when you accentuate their sweetness! Can’t wait to try this recipe – thank you for sharing it!

    Reply
  3. Yum…

    Reply
  4. Barbie with a T 4

    Best way to eat carrots! That cayenne kicks it up a notch! Delicious. This side goes with just about anything.

    Reply
  5. Cathy, those look so delicious! Lately I’ve been looking for carrot recipes for a little more variety. One question, why “not nonstick” pan? Thanks for sharing!

    Reply
  6. Noble Pig 6

    You will not get the nice-browning with a nonstick pan.

    Reply
  7. Lisa 7

    What a wonderful way to dress up carrots. Candy indeed! And gorgeous too. Yum!

    Reply
  8. Charli 8

    I’m out of pomegranite juice and stuck here at home. What else would work well?

    Reply

Leave a Comment

Your email address will not be published. Required fields are marked *

 Notify me of followup comments via e-mail.

You can click here to Subscribe without commenting