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Recipe

Pomegranate-Balsamic-Glazed Carrots

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Scott Phillips

Servings: eight.

Glazed carrots never had it so good. Bright, fresh flavors and a little cayenne play well with any rich main dish or holiday meal.

Ingredients

  • 1/4 cup pure pomegranate juice
  • 1 Tbs. balsamic vinegar
  • 2 tsp. honey
  • 1 oz. (2 Tbs.) unsalted butter
  • 2 Tbs. extra-virgin olive oil
  • 2 lb. carrots, trimmed, peeled, and cut into sticks about 2 inches long and 3/8 inch wide
  • Kosher salt
  • 1/3 cup lower-salt chicken broth
  • 1/8 tsp. cayenne
  • 2 Tbs. lightly packed thinly sliced fresh mint

Nutritional Information

      Calories (kcal) : 110
      Fat Calories (kcal): 60
      Fat (g): 7
      Saturated Fat (g): 2.5
      Polyunsaturated Fat (g): 0.5
      Monounsaturated Fat (g): 3.5
      Cholesterol (mg): 10
      Sodium (mg): 280
      Carbohydrates (g): 13
      Fiber (g): 3
      Protein (g): 1

Preparation

  • Combine the juice, vinegar, and honey in a liquid measuring cup and whisk. Cut 1 Tbs. of the butter into 4 pieces and refrigerate.
  • In a 12-inch skillet, heat the remaining 1 Tbs. butter with the olive oil over medium-high heat. When the butter has melted, add the carrots and 1-1/2 tsp. 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, 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 Tbs. 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 and stir in about two-thirds of the mint. Serve in a warm shallow bowl or on a platter, garnished with the remaining mint.

Make Ahead Tips

Cut the carrots and prepare the rest of your ingredients up to 6 hours ahead. Cook the dish just before serving.

Reviews

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Reviews

  • PPZweig | 11/29/2010

    I am a brand new cook- and took on a 12 person Thanksgiving dinner party. I made these carrots because of their unique ingredients and beautiful color- and I am so glad I did! They were easy for me to make and everyone LOVED them! And the best part is that they turned out exactly how the picture shows. I used the ready to eat already washed, peeled and cut carrots and it saved a lot of time.

  • choffman | 11/20/2010

    Perhaps the best carrot dish I've ever made. I make it with a combination of carrots, parsnips and purple dragon carrots for special occasions, but it is terrific with just reg. carrots. I also substitute V-8 Fusion instead of the pom juice (easier to find, kids drink it anyway).

  • User avater
    dineindiva | 11/28/2009

    Excellent recipe and a big hit at Thanksgiving. I used unpeeled purple haze carrots from the farmers market and it was extra pretty.

  • tekmom | 11/28/2009

    My husband loved these, but I found them a bit too tart. They did look just like the picture though!

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