I generally think of carrots as a kind of perfect side dish. Aren't they a kind of super hero in the culinary world? When they showed up as an ingredient on Iron Chef America, people cheered! Hooray! A familiar food that you can do...ANYTHING with!! With the exception of cooking them until they are mushy, they are pretty hard to screw up. Most people like them, they go well with a wide variety of foods, they are good sweet or savory, and best of all-they are beautiful! They add instant color and pop to any plate, making dinner that much more appealing.
I am always looking for great ways to serve carrots. I roast them with other root vegetables, I toss them with honey and butter, I dice them up and add them to couscous, and I steam them with broccoli. I puree them and stir them into potatoes, snack on them raw or with hummus. and I braise them with roast beef. And now, I glaze them with pomegranate.
Glazing carrots is nothing new, but what struck me about this recipe was the cooking method. Kind of like getting all the benefits of roasting carrots but without the roasting; glazing carrots, but with way more flavor. I made these carrots a lot to make sure that the cooking method was one that could be trusted and, well...honestly...didn't need to be babysat. I've got things to do, you know? But after making these carrots to serve with crock pot roast beef, and then with Sweet and Spicy Salmon, and then with creamed chicken over mashed potatoes, I can say without reservation that they were never a problem to make. They are however, extremely addicting. I munched down about half of the first batch before it even made it to the the table. So, a little attention on the stove with just a few ingredients and you have a spectacular side dish that tastes complex and fancy, but is still as down to earth as a root vegetable should be. It is just carrots after all here people! No soufflés please! Just great food! And this definitely fits the bill.
One Year Ago: How To: Poach Chicken
Pomegranate Glazed Carrots
Adapted from The Noble Pig
Cranberry juice is a great, affordable alternative if you can't fine pure pomegranate juice!
1/4 c pomegranate juice-pomegranate juice cocktail is fine
1 T balsamic vinegar
1 T honey
1 T butter
2 T olive oil or grapeseed oil
2 pounds of carrots, trimmed and peeled, cut in half or quarters
salt and pepper
splash of water, about 1/4 c
In a small bowl, whisk together the first three ingredients. Set aside. In a large skillet, not non-stick and with a lid, heat the butter and oil over medium heat. Add the carrots, toss a bit to coat, season with salt and pepper, and then leave undisturbed for 2 or three minutes, allowing the carrots to acquire a bit of color. Toss and flip the carrots, and leave again for a few minutes. Turn the heat down slightly if they are starting to scorch. Keep tossing every few minutes until the sides of the carrots are getting browned and lovely. Once they are done browning, splash in your water and quickly cover the pan with a lid. Let veggies steam until most of the water has evaporated, 2-3 minutes. Remove the lid and pour the pomegranate mixture over top. Toss the carrots with the glaze for a minute until the heat allows the glaze to coat the veggies. Taste for seasoning. Transfer to a bowl and serve.