Pomegranate Molasses Glazed Carrots Food
MOLASSES-GLAZED RAINBOW CARROTS
Steps:
- Preheat the oven to 450 degrees F. Line a baking sheet with parchment.
- Put the carrots on the prepared baking sheet in a single layer. Pour 2 tablespoons of the butter over the carrots and sprinkle with 1/2 teaspoon each salt and pepper. Toss to coat. Bake until the carrots are browned and soft, 20 to 25 minutes.
- While the carrots are baking, add the oil, molasses, cider vinegar, 1/2 teaspoon pepper, a pinch of salt and the remaining butter to a saucepan. Heat until melted, bubbling and slightly thickened, about 3 minutes. Set aside.
- Transfer the carrots to a serving platter, drizzle with the molasses glaze and sprinkle with the mint and pecans.
POMEGRANATE MOLASSES-GLAZED CARROTS
Provided by Bon Appétit Test Kitchen
Categories Side Christmas Thanksgiving Vegetarian Quick & Easy Low Cal High Fiber Low Sodium Carrot Healthy Low Cholesterol Bon Appétit Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 to 10 servings
Number Of Ingredients 5
Steps:
- Arrange a rack in upper third of oven; preheat to 425°F. Combine carrots and oil in a medium heatproof bowl. Season with salt and pepper and toss to coat. Transfer to a rimmed baking sheet, spreading out in an even layer (set aside bowl).
- Roast carrots, turning occasionally, until just tender, 12-15 minutes.
- Meanwhile, whisk honey and pomegranate molasses to blend in reserved bowl.
- Transfer carrots to bowl with honey mixture; toss to coat well and spread out on baking sheet, scraping out any remaining glaze from bowl.
- Roast carrots until glaze is reduced and sticky and beginning to brown in spots (but not burned), 5-8 minutes longer.
POMEGRANATE MOLASSES GLAZED ROASTED CARROTS
This recipe uses my homemade pomegranate molasses recipe (posted separately) or you can use store bought molasses.
Provided by Bren in LR
Categories Vegetable
Time 35m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Heat oven to 425 degrees. Line a rimmed baking sheet with foil or parchment paper.
- In a large bowl, combine the carrots, olive oil, salt, black pepper and Aleppo flakes. Toss well to coat.
- Spread carrots in a single layer on the prepared baking sheet.
- Roast 15 to 20 minutes or until carrots are almost tender.
- Drizzle with pomegranate molasses, stir well and roast 5 minutes more.
Nutrition Facts : Calories 109.8, Fat 7, SaturatedFat 1, Sodium 84.3, Carbohydrate 11.7, Fiber 3.4, Sugar 5.8, Protein 1.1
POMEGRANATE GLAZED CARROTS
A great side dish! Healthy and fast. You can use baby carrots.
Provided by Katie
Categories Side Dish Vegetables Carrots Glazed Carrot Recipes
Time 25m
Yield 4
Number Of Ingredients 5
Steps:
- Melt butter in a skillet over medium heat. Cook and stir carrots in the hot butter until they begin to soften, about 5 minutes; season with salt and black pepper.
- Stir orange juice and pomegranate juice into carrots, bring to a simmer, and reduce heat to low. Simmer carrots until tender, stirring occasionally, 10 to 12 minutes.
Nutrition Facts : Calories 79.8 calories, Carbohydrate 12.9 g, Cholesterol 7.6 mg, Fat 3.1 g, Fiber 2.6 g, Protein 1 g, SaturatedFat 1.9 g, Sodium 84.4 mg, Sugar 7.7 g
POMEGRANATE-GLAZED CARROTS
Make and share this Pomegranate-Glazed Carrots recipe from Food.com.
Provided by DailyInspiration
Categories Citrus
Time 25m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- In a skillet, melt the butter over medium heat. Add the carrots and saute until they are bright orange, 2 minutes.
- Pour in the orange and pomegranate juices. Season to taste with salt and pepper. Simmer, stirring occasionally, until the carrots are tender-crisp and glazed, 12 minutes.
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- Arrange a rack in upper third of oven; preheat to 425°. Combine carrots and oil in a medium heatproof bowl. Season with salt and pepper and toss to coat. Transfer to a rimmed baking sheet, spreading out in an even layer (set aside bowl).
- Transfer carrots to bowl with honey mixture; toss to coat well and spread out on baking sheet, scraping out any remaining glaze from bowl.
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