We, my friends, are on serious withdrawal.
It was only five days ago that our plane touched down at Washington Dulles Airport after the most awe-inspiring, mouth-watering, eye-opening trip to Paris. We had never been, we had many dreams of what it may be like or more accurately what everything may taste like, but wow, did we underestimate. Things were buttery, perfectly flaky, brewed properly and poured generously. My, oh my, did we have a wonderful time.
As we try to get back into the swing of non-buttery things here, we made some of these carrots with an interesting twist. The pomegranate glaze is tart, but against the sweetness of the carrots works so well. They take just under 45 minutes or so to prepare and really do look striking when served. They were perfect when hot, but even better when served at room temperature. Give these a try for your next dinner party, your guests will definitely leave impressed.
Keep a look out for some of our favorite photos from Paris.
| Carrots with Pomegranate Glaze |
- 1 tbsp. olive oil
- 1 lb. carrots (small whole carrots or cut into 1/4 inch-thick slices on a diagonal
- 1 cup pomogranate juice
- 1 cinnamon stick (3-inch)
- 1/2 tsp. salt
- 1/8 tsp. black pepper
- 1 tbsp. butter
- In a large heavy skillet or cast iron pan, heat the olive oil over medium heat.
- Add the carrots and sauté for about 5 minutes.
- Add the pomegranate juice, cinnamon stick, salt and pepper then simmer, uncovered, stirring occasionally until the carrots are tender and the liquid has reduced down to a glaze; about 20 minutes.
- Add butter then cook for another minute. Remove the cinnamon stick and serve.
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{ 15 comments… read them below or add one }
Those carrots look incroyable. Sadly, incroyable is about the only word that I remember from four years of french class. Hope you’ll post more about the trip.
Mmm your carrots look delicious! I will so have to try this.
These carrots look lovely. I cannot wait to hear about your trip.
Really gorgeous. I love simple recipes that highlight a veggie’s natural taste. I can’t wait to try this. Thanks.
Thank you ladies .. the pomegranate glaze is really quite delicious against the sweetness of the carrots.
Wendi and Esme – don’t worry, we have lots to talk about in an upcoming post about Paris
Paris, how wonderful! These carrots are quite lovely to look at, but are probaly delicious to eat! The pomegranate would add a unquie taste , very nice recipe.
Looks delicious. Lovely pictures also!
I love this recipe….will definitely try it!
These carrots are gorgeous! I love all the sweet spices and the use of pomengrante juice here is brilliant!
I love all the different colors…beautiful dish!
Wow, what a fresh approach to carrots! I will definitely try those out.
I couldn’t wait to try this simple recipe. I liked it, but did find it too tart. In order to cut the tartness, I added a shot of creme de cassis and let simmer 5 more minutes. It did not mask any of the other flavors, just took out the tartness. Perhaps you will want to experiment with a small amount rather than risk spoiling a delightful dish, but I think that you will agree that it enhances the dish.
Cathy, We love the idea of using creme de cassis, we can imagine it would be lovely. We agree that the carrots can be a bit tart – the carrots shown in this picture were very small and sweet carrots, adding extra natural sweetness.
Another way to add a touch of sweetness to the dish for balance could be a dash of agave nectar, sugar or even honey. Plus, the level of tartness could also be related to the brand of pomegranate juice you use.
Thank you so much for commenting!
I just HAVE to try this!!! I adore carrots, and the pomegranate glaze on them sounds divine!!! Gotta put pomegranate juice on my list!
Thanks so much for sharing the recipe. 
Cheers! sheila
Sheila, thanks! The pomegranate really adds a nice touch to the carrots – a little sweet, but a touch tart. Hope you enjoy!
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