Skip Nav
Holiday Food
Look No Further For the Perfect Cutout Cookie Recipe — This One's Flawless
meal prep
21 #MealPrep Ideas That Are Anything but Boring
Holiday Food
11 Spiked and Spiced Apple Cider Recipes

Simple and Fast Glazed Carrots Recipe

Time to Get the Carrots Glazing

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.

Pomegranate-Balsamic Glazed Carrots

Pomegranate-Balsamic Glazed Carrots

Simple Glazed Carrots Recipe

Ingredients

  1. 1/4 cup pure pomegranate juice
  2. 1 Tbs. balsamic vinegar
  3. 2 tsp. honey
  4. 1 oz. (2 Tbs.) unsalted butter
  5. 2 Tbs. extra-virgin olive oil
  6. 2 lb. carrots, trimmed, peeled, and cut into sticks about 2 inches long and 3/8 inch wide
  7. Kosher salt
  8. 1/3 cup lower-salt chicken broth
  9. 1/8 tsp. cayenne
  10. 2 Tbs. lightly packed thinly sliced fresh mint

Directions

  1. The carrots can be cut up 6 hours ahead. Cut the carrots into 2 inch pieces. Cut those pieces down the middle. Place the flat side on the cutting board and cut into 3/8 inch wide strips.
  2. Combine the juice, vinegar, and honey in a liquid measuring cup and whisk. Cut 1 Tbs. of the butter into 4 pieces and refrigerate.
  3. In a 12-inch skillet, heat the remaining 1 Tbs. butter with the olive oil over medium-high heat. When the butter has melted, add the carrots and 1-1/2 tsp. salt and toss well to coat. Cook without stirring until the bottom layer of carrots is lightly browned in spots, 4 to 5 minutes. Using tongs, stir and flip the carrots and then leave undisturbed for 1 to 2 minutes to brown. Continue cooking, occasionally stirring and flipping, until most of the carrots are a bit browned in places and are starting to feel tender, an additional 3 to 5 minutes. Reduce the heat to medium if the bottom of the pan begins to brown too much.
  4. Carefully add the chicken broth, cover quickly, and cook until all but about 1 Tbs. of the broth has evaporated, about 2 minutes. Uncover, reduce the heat to medium low, and add the pomegranate mixture (re-whisk, if necessary) and the cayenne. Cook, stirring gently, until the mixture reduces and becomes slightly glazy, about 1 minute.
  5. Take the pan off the heat, add the chilled butter, and gently toss with a heatproof spatula until the butter has melted, 30 seconds to 1 minute.
  6. Season to taste with salt and stir in about two-thirds of the mint. Serve in a warm shallow bowl or on a platter, garnished with the remaining mint.

Serves 6 to 8.


Image

Image

Image

Image

Image

Image

Image
Latin Holiday Sides Recipes
Gift Guide For 3-Year-Olds
Latin Christmas Dinner Menu
Easy Breakfast Sandwiches
From Our Partners
Latest Food
All the Latest From Ryan Reynolds