Pomegranate Honey Glazed Carrots
By Marge Perry & David Bonom
Here’s a side dish for your holiday spread that is as pleasing to the cook as it is to the diners. As a cook, you’ll love that you can make this entirely in advance and warm up in a pot on the stove – and diners will love that they can gobble up something that’s delicious and GUILT FREE!
- Cuisine: American
- Course: Side Dish
INGREDIENTS
- baby cut carrots
- ground black pepper
- Honey
- pomegranate juice
- Sea salt
- unsalted butter
- Water
DIRECTIONS
- Place the carrots in a 14-inch nonstick skillet over medium heat. Add the butter, juice, honey, water, salt and pepper. Bring to a boil, shaking pan occasionally, until butter melts. Reduce heat to medium and simmer, shaking pan occasionally, until the liquid evaporates the carrots are tender and shiny, 38-40 minutes.
