Pomegranate Glazed Carrots Recipes

POMEGRANATE-GLAZED CARROTS

Pomegranate-Glazed Carrots image

Categories Appetizer Sauté Vegetarian Carrot Healthy Vegan Pomegranate Gourmet Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 6 servings

Number Of Ingredients 7

Ingredients

1 tablespoon olive oil
1 pound carrots, cut diagonally into 1/4-inch-thick slices
1 cup pomegranate juice
1 (3-inch) cinnamon stick
1/2 teaspoon salt
1/8 teaspoon black pepper
3/4 teaspoon coriander seeds, toasted and lightly crushed

Steps:

Heat oil in a 10-inch heavy skillet over moderate heat until hot but not smoking. Add carrots and saut, stirring occasionally, 5 minutes. Add pomegranate juice, cinnamon stick, salt, and pepper and simmer, uncovered, stirring occasionally, until carrots are tender and liquid is reduced to a glaze, 20 to 25 minutes. Add coriander seeds and cook, stirring, 1 minute. Discard cinnamon stick and serve carrots hot or at room temperature.

POMEGRANATE-GLAZED CARROTS

Pomegranate-Glazed Carrots image

Make and share this Pomegranate-Glazed Carrots recipe from Food.com.

Provided by DailyInspiration

Categories Citrus

Time 25m

Yield 4 serving(s)

Number Of Ingredients 5

Ingredients

1 tablespoon unsalted butter
3 cups baby carrots
1/4 cup fresh orange juice
1/4 cup pomegranate juice
salt & freshly ground black pepper

Steps:

In a skillet, melt the butter over medium heat. Add the carrots and saute until they are bright orange, 2 minutes.
Pour in the orange and pomegranate juices. Season to taste with salt and pepper. Simmer, stirring occasionally, until the carrots are tender-crisp and glazed, 12 minutes.

POMEGRANATE MOLASSES-GLAZED CARROTS

Pomegranate Molasses-Glazed Carrots image

Provided by Bon Appétit Test Kitchen

Categories Side Christmas Thanksgiving Vegetarian Quick & Easy Low Cal High Fiber Low Sodium Carrot Healthy Low Cholesterol Bon Appétit Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 8 to 10 servings

Number Of Ingredients 5

Ingredients

2 pounds carrots (any color), halved lengthwise if large, cut crosswise into 2"-2 1/2" pieces
2 tablespoons olive oil
Kosher salt and freshly ground black pepper
1 tablespoon honey
1 tablespoon pomegranate molasses

Steps:

Arrange a rack in upper third of oven; preheat to 425°F. Combine carrots and oil in a medium heatproof bowl. Season with salt and pepper and toss to coat. Transfer to a rimmed baking sheet, spreading out in an even layer (set aside bowl).
Roast carrots, turning occasionally, until just tender, 12-15 minutes.
Meanwhile, whisk honey and pomegranate molasses to blend in reserved bowl.
Transfer carrots to bowl with honey mixture; toss to coat well and spread out on baking sheet, scraping out any remaining glaze from bowl.
Roast carrots until glaze is reduced and sticky and beginning to brown in spots (but not burned), 5-8 minutes longer.

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