Thanksgiving is one of my favorite holidays; however, eating the same dishes year after year can be a little monotonous, so this Thursday all the classics are getting a modern twist.Glazed carrots have always been an essential dish for my feast, but I crave more complex flavor. Pomegranate-balsamic glazed carrots fits the ticket perfectly.
The sweet glaze combines honey, balsamic vinegar, and pomegranate juice. Topping the dish with fresh mint and a subtle touch of cayenne pepper balances the sweetness. Chopping the carrots requires some attention, but they can be prepped six hours ahead of time. This is a fast side dish and only requires about 20 minutes of cook time. Want a new glaze for your carrots? Then keep reading.
1/4 cup pure pomegranate juice Serves 6 to 8.
1 Tbs. balsamic vinegar
2 tsp. honey
1 oz. (2 Tbs.) unsalted butter
2 Tbs. extra-virgin olive oil
2 lb. carrots, trimmed, peeled, and cut into sticks about 2 inches long and 3/8 inch wide
1/3 cup lower-salt chicken broth
1/8 tsp. cayenne
2 Tbs. lightly packed thinly sliced fresh mint
1/4 cup pure pomegranate juice
Serves 6 to 8.