Pomegranate Glazed Carrots Recipe

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.

Carrots with Pomegranate Glaze

Pomegranate Glazed Carrots Recipe
 
Prep time
Cook time
Total time
 
Pomegranate juice adds tartness to sweet tender carrots. We love these served hot and at room temperature.
Created By:
Yield: 3 to 4 servings
You Will Need
  • 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
Directions
  1. 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.
  2. Stir in butter and cook for another minute or until melted. Remove the cinnamon stick and serve.

Get Free Recipes by Email

Join over 19,000 home cooks and sign up for our free weekly email with hand- picked recipes, giveaways and cooking inspiration. Enter your email address below:

15 comments… Leave a Comment

  • Wendi @ Bon Appetit Hon January 10, 2011, 7:17 pm

    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.

    Reply
  • Jennifer (Delicieux) January 11, 2011, 3:21 am

    Mmm your carrots look delicious! I will so have to try this.

    Reply
  • Esme January 11, 2011, 11:22 pm

    These carrots look lovely. I cannot wait to hear about your trip.

    Reply
  • Rochel January 12, 2011, 11:09 pm

    Really gorgeous. I love simple recipes that highlight a veggie’s natural taste. I can’t wait to try this. Thanks.

    Reply
    • inspiredtaste January 13, 2011, 8:02 am

      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 :)

      Reply
  • Medifast Coupons January 13, 2011, 10:22 am

    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.

    Reply
  • Jessica January 13, 2011, 10:43 am

    Looks delicious. Lovely pictures also!

    Reply
  • Mary January 13, 2011, 11:02 am

    I love this recipe….will definitely try it!

    Reply
  • Jennie @ Oh, Sweet Day! January 13, 2011, 8:58 pm

    These carrots are gorgeous! I love all the sweet spices and the use of pomengrante juice here is brilliant!

    Reply
  • Lisa@ButteryBooks January 14, 2011, 5:31 pm

    I love all the different colors…beautiful dish!

    Reply
  • Merle January 16, 2011, 3:02 pm

    Wow, what a fresh approach to carrots! I will definitely try those out.

    Reply
  • Cathy Hodge Smith January 31, 2011, 6:02 pm

    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.

    Reply
    • inspiredtaste February 1, 2011, 7:55 am

      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!

      Reply
  • sheila @ Elements April 3, 2011, 9:42 am

    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

    Reply
    • inspiredtaste April 4, 2011, 9:25 am

      Sheila, thanks! The pomegranate really adds a nice touch to the carrots – a little sweet, but a touch tart. Hope you enjoy!

      Reply

Leave a Comment or Review

All comments are moderated before appearing on the site. Thank you so much for waiting. First time commenting? Please review our Comment Policy.

Did you make it? How was it?:  

Previous Post: Next Post: