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Carrots with Pomegranate Glaze
Description
Tart pomegranate juice creates the perfect glaze for sweet carrots that can be served hot or room temperature.
Ingredients
- 1 Tablespoon Olive Oil
- 1 pound Small Whole Carrots Or Cut Into 1/4-inch-thick Slices On A Diagonal
- 1 cup Pomegranate Juice
- 1 whole Cinnamon Stick
- ½ teaspoons Salt
- ⅛ teaspoons Black Pepper
- 1 Tablespoon Butter
Preparation
In a large heavy skillet or cast iron pan, heat the olive oil over medium heat. Add the carrots and sauté for about 5 minutes. Add the pomegranate juice, cinnamon stick, salt and pepper then simmer, uncovered, stirring occasionally until the carrots are tender and the liquid has reduced down to a glaze; about 20 minutes. Add butter then cook for another minute. Remove the cinnamon stick and serve.
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