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Pomegranate-Balsamic-Glazed Carrots

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  • Prep 20 min
  • Total 60 min
  • Servings 8
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Pomegranate juice adds the perfect sweet glaze for carrots.
by: Moogie
Updated Jun 9, 2015
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Ingredients

  • 1/4 cup pure pomegranate juice (Pom Wonderful of course)
  • 1 tablespoon balsamic vinegar
  • 2 teaspoons honey
  • 2 tablespoons unsalted butter
  • 2 tablespoons extra-virgin oil
  • 2 pounds carrots, trimmed, peeled, and cut into sticks about 2 inches long and 3/8 inch wide
  • 1/3 cup lower-salt chicken broth
  • 1/8 teaspoon cayenne pepper

Steps

  • 1
    Combine the juice, vinegar, and honey in a liquid measuring cup and whisk. Cut 1 tablespoon of the butter into 4 pieces and refrigerate.
  • 2
    In a 12-inch skillet, heat the remaining 1 tablespoon butter with the olive oil over medium-high heat. When the butter has melted, add the carrots and 1-1/2 teaspoons salt and toss 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 the carrots and then leave undisturbed for 1 to 2 minutes to brown. Continue cooking, occasionally stirring and flipping, until most of the carrots are a bit browned in places and are starting to feel tender, and additional 3 to 5 minutes. Reduce the heat to medium if the bottom of the pan begins to brown too much.
  • 3
    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 the 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 glazy, about 1 minute. Take the pan off the heat, add the chilled butter, and gently toss with a heatproof spatula until the butter has melted, 30 seconds to 1 minute. Season to taste with salt.

Nutrition Information

No nutrition information available for this recipe
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