Best Pomegranate Glazed Carrots Recipes

POMEGRANATE MOLASSES-GLAZED CARROTS

Steps:

• Arrange a rack in upper third of oven; preheat to 425°F. Combine carrots and oil in a medium heatproof bowl. Season with salt and pepper and toss to coat. Transfer to a rimmed baking sheet, spreading out in an even layer (set aside bowl).
• Roast carrots, turning occasionally, until just tender, 12-15 minutes.
• Meanwhile, whisk honey and pomegranate molasses to blend in reserved bowl.
• Transfer carrots to bowl with honey mixture; toss to coat well and spread out on baking sheet, scraping out any remaining glaze from bowl.
• Roast carrots until glaze is reduced and sticky and beginning to brown in spots (but not burned), 5-8 minutes longer.

POMEGRANATE GLAZED CARROTS

Steps:

• Melt butter in a skillet over medium heat. Cook and stir carrots in the hot butter until they begin to soften, about 5 minutes; season with salt and black pepper.
• Stir orange juice and pomegranate juice into carrots, bring to a simmer, and reduce heat to low. Simmer carrots until tender, stirring occasionally, 10 to 12 minutes.

POMEGRANATE MOLASSES GLAZED ROASTED CARROTS

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.

POMEGRANATE MOLASSES GLAZED CHICKEN & CARROTS

Steps:

• 1. Preheat oven to 425 degrees. Whisk together the pomegranate molasses, garlic, lemon juice, cumin and 1/4 tsp. salt and pepper.
• 2. Pat chicken thighs dry with paper towels and season all over with remaining 1/4 ts. each salt and pepper.
• 3. Heat a dutch oven over medium-high heat and add oil. When hot, but not smoking, add chicken and cook, turning once, until golden brown on both sides, about 5 minutes total. Using a slotted spoon, transfer to a plate.
• 4. Add carrots to dutch oven and cook 5 minutes turning occasionally. Arrange chicken in a single layer on top of carrots and drizzle with molasses mixture.
• 5. Transfer to oven and cook until chicken juices run clear and molasses mixture has reduced a bit, about 15 minutes. Top with parsley to serve.

POMEGRANATE MOLASSES-GLAZED CARROTS

Steps:

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POMEGRANATE-GLAZED CARROTS

Steps:

• 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.

POMEGRANATE-GLAZED CARROTS

Steps:

• Heat oil in a 10-inch heavy skillet over moderate heat until hot but not smoking. Add carrots and saut, stirring occasionally, 5 minutes. Add pomegranate juice, cinnamon stick, salt, and pepper and simmer, uncovered, stirring occasionally, until carrots are tender and liquid is reduced to a glaze, 20 to 25 minutes. Add coriander seeds and cook, stirring, 1 minute. Discard cinnamon stick and serve carrots hot or at room temperature.

POMEGRANATE-GLAZED CARROTS

Steps:

• 1. In a large skillet, melt the butter over medium heat. Add the carrots and saute until they are bright orange, approx. 2 minutes.
• 2. 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, about 12 minutes.