Easy Pomegranate Glazed Carrots Recipe

Easy glazed carrots recipe with pomegranate juice and cinnamon. Jump to the Easy Pomegranate Glazed Carrots Recipe or read on to see our tips for making them.

Easy Pomegranate Glazed Carrots Recipe

We are in serious withdrawal. It was only five days ago that our plane touched down at after a trip to Paris. Things were buttery, perfectly flaky, brewed properly and poured generously.  Wow, did we have a wonderful time.

As we try to get back into the swing of non-buttery things at home, we made these carrots with a twist – pomegranate!

Baby rainbow carrots

The pomegranate glaze is tart, but against the sweetness of the carrots, works so well.  They take just under 45 minutes to prepare and are striking and beautiful when served. They were perfect hot, but even better at room temperature. Give these a try the next time you have carrots in the house, you’ll love them.

Easy Pomegranate Glazed Carrots Recipe

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Recipe updated, originally posted January 2011. Since posting this in 2011, we have tweaked the recipe to be more clear. – Adam and Joanne

Easy Pomegranate Glazed Carrots Recipe

  • PREP
  • COOK
  • TOTAL

The pomegranate juice adds a little tartness to sweet tender carrots. We love these served hot and at room temperature.

Makes 3 to 4 servings

You Will Need

1 tablespoon olive oil

1 pound carrots, scrubbed and rinsed

1 cup pomegranate juice

1 cinnamon stick (3-inch)

1/2 teaspoon sea salt

1/8 teaspoon black pepper

1 tablespoon butter

Directions

    Heat the olive oil over moderately high heat in a wide 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.

    Remove the pan from the heat and swirl in the butter until melted. Discard the cinnamon stick and serve.

Adam and Joanne's Tips

  • If after cooking you find the carrots to be too tart, add a small drizzle of honey and swirl it into the butter sauce.

If you make this recipe, snap a photo and hashtag it #inspiredtaste — We love to see your creations on Instagram and Facebook! Find us: @inspiredtaste

AUTHOR: Adam and Joanne Gallagher

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15 comments… Leave a Comment
  • 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
  • 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

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