Pomegranate Glazed Carrots
Serves: 4
Halle Leffler
1 January 1970
Based on User reviews:
47
Spice
56
Sweetness
54
Sourness
41
mins
Prep time (avg)
5
Difficulty
Ingredients:
1 cup
Pomegranate Juice2 tbsps
Honey1 tbsp
Olive Oil1 tsp
Sea Salt1 tsp
Pepper (freshly ground)1 cup
Dried Cranberry1 tbsp
Thyme (chopped fresh)Directions:
1
Place juice in a small saucepan over medium-high heat
2
Cook for 15 minutes or until juice is reduced to 1/4 cup; stir in honey
3
(Mixture may be prepared several days ahead and stored tightly covered in the refrigerator
4
) While glaze is cooking, preheat oven to 400 degrees F
5
Place carrots, oil, salt, and pepper on a small baking sheet; stir well to coat
6
Bake for 15 minutes, stirring occasionally
7
Drizzle glaze over carrots and stir to coat
8
Bake for 10 minutes more, stirring once or twice
9
Stir in walnuts and cranberries and cook for 5 minutes more or until carrots are nicely glazed
10
Transfer to a serving dish and sprinkle with thyme
11
Recipe may be doubled