Looking for a quick and easy side dish? This recipe from The Noble Pig is sure to please crowds of both young and old. My son loves the sweetness of the honey and pomegranate and adults love the sophisticated zip of the balsamic, cayenne pepper and mint.
Pomegranate-Balsamic-Glazed Carrots Adapted from Fine Cooking
- 1/4 cup pure pomegranate juice
- 1 Tablespoon balsamic vinegar
- 2 teaspoons honey
- 2 Tablespoons butter, divided
- 2 Tablespoons extra-virgin olive oil
- 2 pounds carrots, trimmed, peeled and cut into sticks about 2″ long and 3/8″ wide
- Kosher salt
- 1/3 cup chicken broth
- 1/8 teaspoon cayenne
- 2 Tablespoons lightly packed thinly sliced mint
Combine the juice, vinegar and honey in a liquid measuring cup and whisk. Set aside.
In a 12-inch skillet (not nonstick), heat 1 Tablespoon butter with the olive oil over medium-high heat. When the butter has melted, add the carrots and 1-1/2 teaspoons of salt, tossing 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 carrots, leaving undisturbed for 2 minutes more to brown. Continue to cook, occasionally stirring and flipping, until most of the carrots are a bit browned in places and 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.
Carefully add the chicken broth, cover quickly, and cook until all but about 1 Tablespoon of the broth has evaporated, about 2 minutes. Uncover, reduce 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 glazed, about 1-2 minutes. Take the pan off the heat and add the remaining 1 Tablespoon of butter. Stir gently until until the butter has melted. Season to taste with salt and stir in about 2/3 of the mint.
Serve in a warm shallow bowl or platter. Garnish with the remaining mint.