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.
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!
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.
YOU MAY ALSO LIKE: A quick and simple recipe for roasted carrots with honey, spice and the most delicious tahini sauce drizzled on top. Jump to the Roasted Carrots Recipe.
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
The pomegranate juice adds a little tartness to sweet tender carrots. We love these served hot and at room temperature.
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
1Heat 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.
2Remove the pan from the heat and swirl in the butter until melted. Discard the cinnamon stick and serve.
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!
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!
Wow, what a fresh approach to carrots! I will definitely try those out.
I love all the different colors…beautiful dish!
These carrots are gorgeous! I love all the sweet spices and the use of pomengrante juice here is brilliant!
I love this recipe….will definitely try it!
Looks delicious. Lovely pictures also!
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.
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 🙂
These carrots look lovely. I cannot wait to hear about your trip.
Mmm your carrots look delicious! I will so have to try this.
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.