Best Onions Glazed With Pomegranate Molasses Recipes

Pomegranate Molasses Glazed Roasted Carrots image

Provided by Bren in LR

Categories Vegetable

Time 35m

Yield 2 serving(s)

Number Of Ingredients 6

4 -6 medium carrots (peeled and cut into 3-inch lengths and halved or quartered)
1 -2 tablespoon olive oil
salt
ground black pepper
1 pinch aleppo chili pepper flakes
1 1/2 teaspoons pomegranate molasses

Steps:

Heat oven to 425 degrees. Line a rimmed baking sheet with foil or parchment paper.
In a large bowl, combine the carrots, olive oil, salt, black pepper and Aleppo flakes. Toss well to coat.
Spread carrots in a single layer on the prepared baking sheet.
Roast 15 to 20 minutes or until carrots are almost tender.
Drizzle with pomegranate molasses, stir well and roast 5 minutes more.

Nutrition Facts : Calories 109.8, Fat 7, SaturatedFat 1, Sodium 84.3, Carbohydrate 11.7, Fiber 3.4, Sugar 5.8, Protein 1.1

Pomegranate-Glazed Ham with Jammy Cipollinis image

Provided by Martha Stewart

Time 2h30m

Yield Serves 8 to 10

Number Of Ingredients 10

1 1/2 pounds cipollini onions
1/3 cup pomegranate molasses, such as Al Wadi
2 tablespoons packed light-brown sugar
2 tablespoons honey
2 tablespoons Dijon mustard
1/8 teaspoon ground allspice
Kosher salt and freshly ground pepper
1 spiral-cut ham (6 to 8 pounds)
Mini Pickle Biscuits
Grainy or Dijon mustard, lady apples, and parsley sprigs, for serving

Steps:

Preheat oven to 325 degrees, with a rack in lower third. Prepare an ice-water bath. Bring a pot of water to a boil. Trim 1/4 inch off root end of each onion, then cook onions in pot until just beginning to soften, 3 to 4 minutes. Transfer to ice-water bath, slip off skins, and cut into quarters. (Quartered onions can be refrigerated up to 2 days.)
Stir together molasses, brown sugar, honey, mustard, allspice, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Place ham in a large roasting pan, cut-side down; baste generously with glaze. Scatter onions around ham and pour in 1/2 cup water.
Cover ham with parchment-lined foil; roast until a thermometer inserted into thickest part (not touching bone) reads 125 degrees, 1 hour to 1 hour, 15 minutes. Uncover, baste with more glaze, and return to oven. Increase heat to 400 degrees and roast, basting and rotating pan once, until outside is crisp, 15 to 20 minutes more. Transfer to a serving platter; tent with foil.
Return roasting pan with onions to oven; roast until sauce has thickened slightly and onions are caramelized, 15 to 20 minutes more. Transfer onions and pan drippings to a serving vessel; skim fat from top. Serve ham with biscuits, mustard, onions, apples, and parsley.