Pomegranate Honey Glazed Carrots

Here’s a side dish for your holiday spread that is as pleasing to the cook as it is to the diners. As a cook, you’ll love that you can make this entirely in advance and warm up in a pot on the stove – and diners will love that they can gobble up something that’s delicious and GUILT FREE!

Yield:
8 Servings

Ingredients

2 pounds baby cut carrots
3 tablespoons unsalted butter
1 cup pomegranate juice
1/4 cup honey
1/2 cup water
1/2 teaspoon sea salt
1/4 teaspoon ground black pepper

Directions

Place the carrots in a large frying pan over medium heat. Add the butter, juice, honey, water, salt and pepper. Bring to a boil, shaking pan occasionally, until butter melts. Reduce heat to medium and simmer, shaking pan occasionally, until the liquid evaporates the carrots are tender and shiny, 38-40 minutes.