Pomegranate Honey Glazed Carrots
By Marge Perry & David Bonom- 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.