Pomegranate-Balsamic-Glazed Carrots
Author: Dash of Thyme
  • ¼ cup pure pomegranate juice
  • 1 Tbs. Dash of Thyme Aged Pomegranate Dark Balsamic Vinegar
  • 2 tsp. honey
  • 2 Tbsp butter
  • 2 Tbsp Dash of Thyme Extra Virgin Olive Oil
  • 2 lb. carrots, trimmed, peeled, and cut into sticks about 2” long and ⅜” wide
  • Kosher salt
  • ⅓ cup lower-salt chicken broth
  • ⅛ tsp. cayenne
  • 2 Tbs. lightly packed thinly sliced fresh mint
  1. Combine the juice, vinegar, and honey in a liquid measuring cup and whisk. Cut 1 Tbs. of the butter into 4 pieces and refrigerate.
  2. In a 12-inch skillet, heat the remaining 1 Tbs. butter with the olive oil over medium-high heat.
  3. When the butter has melted, add the carrots and 1-1/2 tsp. salt and toss well to coat.
  4. Cook until carrots are golden brown, 7-8 minutes. Add the broth, cook and cover until most of the broth has evaporated.
  5. Reduce the heat to medium low, and add the pomegranate mixture and the cayenne.
  6. Cook until the mixture reduces to a glaze.
  7. Take the pan off the heat, add the chilled butter.
  8. Season with salt and stir in about two-thirds of the mint, garnish top with the rest of the mint.
Recipe by Dash of Thyme at https://www.dashofthyme.com/pomegranate-balsamic-glazed-carrots/