POMEGRANATE GLAZED CARROTS
A great side dish! Healthy and fast. You can use baby carrots.
Provided by Katie
Categories Side Dish Vegetables Carrots Glazed Carrot Recipes
Time 25m
Yield 4
Number Of Ingredients 5
Steps:
- Melt butter in a skillet over medium heat. Cook and stir carrots in the hot butter until they begin to soften, about 5 minutes; season with salt and black pepper.
- Stir orange juice and pomegranate juice into carrots, bring to a simmer, and reduce heat to low. Simmer carrots until tender, stirring occasionally, 10 to 12 minutes.
Nutrition Facts : Calories 79.8 calories, Carbohydrate 12.9 g, Cholesterol 7.6 mg, Fat 3.1 g, Fiber 2.6 g, Protein 1 g, SaturatedFat 1.9 g, Sodium 84.4 mg, Sugar 7.7 g
POMEGRANATE-GLAZED CARROTS
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
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 MOLASSES GLAZED CHICKEN & CARROTS
I absolutely love pomegranate molasses -- it has such sweet/tart taste. Feel free to substitute the carrots with pearl or cipollini onions. Recipe is from Sunset.
Provided by Daily Inspiration S
Categories Chicken
Time 45m
Number Of Ingredients 9
Steps:
- 1. Preheat oven to 425 degrees. Whisk together the pomegranate molasses, garlic, lemon juice, cumin and 1/4 tsp. salt and pepper.
- 2. Pat chicken thighs dry with paper towels and season all over with remaining 1/4 ts. each salt and pepper.
- 3. Heat a dutch oven over medium-high heat and add oil. When hot, but not smoking, add chicken and cook, turning once, until golden brown on both sides, about 5 minutes total. Using a slotted spoon, transfer to a plate.
- 4. Add carrots to dutch oven and cook 5 minutes turning occasionally. Arrange chicken in a single layer on top of carrots and drizzle with molasses mixture.
- 5. Transfer to oven and cook until chicken juices run clear and molasses mixture has reduced a bit, about 15 minutes. Top with parsley to serve.
POMEGRANATE MOLASSES GLAZED ROASTED CARROTS
This recipe uses my homemade pomegranate molasses recipe (posted separately) or you can use store bought molasses.
Provided by Bren in LR
Categories Vegetable
Time 35m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Heat oven to 425 degrees. Line a rimmed baking sheet with foil or parchment paper.
- In a large bowl, combine the carrots, olive oil, salt, black pepper and Aleppo flakes. Toss well to coat.
- Spread carrots in a single layer on the prepared baking sheet.
- Roast 15 to 20 minutes or until carrots are almost tender.
- Drizzle with pomegranate molasses, stir well and roast 5 minutes more.
Nutrition Facts : Calories 109.8, Fat 7, SaturatedFat 1, Sodium 84.3, Carbohydrate 11.7, Fiber 3.4, Sugar 5.8, Protein 1.1
POMEGRANATE MOLASSES-GLAZED CARROTS
Categories Carrot
Number Of Ingredients 6
Steps:
- .
POMEGRANATE-GLAZED CARROTS
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
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.
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POMEGRANATE MOLASSES-GLAZED CHICKEN AND CARROTS RECIPE
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5/5 (3)Total Time 30 minsServings 4Calories 412 per serving
- Preheat oven to 425°. Whisk together pomegranate molasses, garlic, lemon juice, cumin, and 1/4 tsp. each salt and pepper.
- Pat chicken thighs dry with paper towels and season all over with remaining 1/4 tsp. each salt and pepper.
- Heat a dutch oven over medium-high heat and add oil. When hot but not smoking, add chicken and cook, turning once, until golden brown on both sides, about 5 minutes total. Using a slotted spoon, transfer to a plate.
- Add carrots to dutch oven and cook 5 minutes, turning occasionally. Arrange chicken in a single layer on top of carrots and drizzle with molasses mixture.
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