We are in 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 these carrots with a twist – pomegranate!
The pomegranate glaze is tart, but against the sweetness of the carrots, works so well. They take just under 45 minutes to prepare and really do look striking when served. They were perfect hot, but even better 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.
- 1 tablespoon olive oil
- 1 pound baby carrots
- 1 cup pomegranate juice
- 1 cinnamon stick (3-inch)
- 1/2 teaspoon salt
- 1/8 teaspoon black pepper
- 1 tabespoon butter
- Heat the olive oil over medium heat in a large heavy skillet or cast iron pan. Toss in the carrots and cook for 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.
- Stir in butter and cook for another minute or until melted. Remove the cinnamon stick and serve.