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.
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