Pomegranate Glazed Carrots

Total Time:
40 min
Prep:
10 min
Cook:
30 min

Yield:
6 servings

Ingredients
  • 1 c pomegranate juice
  • 2 T honey
  • 1 pound carrots, peeled, cut into 1-inch diagonal slices
  • 1 T olive oil
  • 1/4 t sea salt
  • 1/4 t pepper, freshly ground
  • 1/2 c California walnuts, coarsely chopped
  • 1/4 c cranberries, dried
  • 1 T thyme, fresh, chopped
Directions
  • Place juice in a small saucepan over medium-high heat. Cook for 15 minutes or until juice is reduced to 1/4 cup; stir in honey. (Mixture may be prepared several days ahead and stored tightly covered in the refrigerator.)

  • While glaze is cooking, preheat oven to 400°F. Place carrots, oil, salt, and pepper on a small baking sheet; stir well to coat. Bake for 15 minutes, stirring occasionally. Drizzle glaze over carrots and stir to coat. Bake for 10 minutes more, stirring once or twice.

  • Stir in walnuts and cranberries and cook for 5 minutes or until carrots are nicely glazed and reach desired tenderness. Transfer to a serving dish and sprinkle with thyme.

  • Recipe may be doubled.


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