Pomegranate-Glazed Carrots
"A 4-ingredient dish that sounds delicious and very easy to make."
photo by Baby Kato
- Ready In:
- 25mins
- Ingredients:
- 5
- Serves:
-
4
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
directions
- 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.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
This was a super delicious (and easy) way to prepare carrots, and it was a big hit with everyone in my family. My carrots never really turned deep red, but it didn't detract from the flavor. It was super delicious nevertheless, and I'll definitely make this again since everyone raved about it. I'm so glad I made this dish!! Thanks for sharing your recipe, Nancy's Pantry. -
I used pomegranate molasses instead of pomegranate juice and was awarded with exceptionally yummy, sticky carrots. The organic carrots we've been receiving in our CSA box served their purpose most admirably. Served with roast chicken and couscous for an easy meal yet elegant. Made for NA*ME tag/Autumn. -
Wow, great flavors Nancy. We loved these quick and easy to make carrots, they were full of flavor. The glaze was perfect, covered the carrots beautifully, not to much, just the right amount. I used Cara Cara oranges and POM juice. Really loved the mellow flavor, created by the juices and the orange juice. I will be making these again. Thanks for sharing my friend. -
Light, easy, and delicious! To save time before my dinner party, I prepared this the day before using less cooking time and reheated prior to serving. The result was even more flavor from the juices. Everyone commented on how good this recipe is. -
Wow. We loved these carrots. I was surprised by how much! The blending of orange juice and pomegranate juice was absolutely delicious!! I cooked my carrots a bit longer on low and the juices thickened nicely. Amazingly the carrots were still perfectly done, too. This is a keeper. I am tucking this recipe away into my Best of the Best File. Made for Everyday is a Holiday tag game.
see 3 more reviews
Tweaks
-
I used pomegranate molasses instead of pomegranate juice and was awarded with exceptionally yummy, sticky carrots. The organic carrots we've been receiving in our CSA box served their purpose most admirably. Served with roast chicken and couscous for an easy meal yet elegant. Made for NA*ME tag/Autumn.
-
I had been hoarding pomegranate juice when it went on sale, so I went looking for recipes to try. This was a natural for us, since carrots are DH's very favorite veggie (and one on my many faves). This was so easy to prepare and so delicious! The only change I made was using olive oil instead of butter. As I was eating, it occurred to me that a mint garnish might be nice next time. Thanks so much, Nancy, this one's a keeper!
RECIPE SUBMITTED BY
DailyInspiration
United States
