Pomegranate Glazed Carrots

Sometimes--like for Thanksgiving--you want to take things up a notch! 

You want to put a little extra time and love into some special dishes that are sure to get "oohs" and "aahs" at your table.

If this is what you are looking to do, I suggest you start by simmering down some pomegranate juice into a thick molasses-type sauce.

Then make it into a honey, orange zest, and vinegar dressing that will coat your perfectly roasted carrots in a glaze of goodness. 

And finally take the time to top those glistening, sticky sweet carrots with pecans, a touch of yogurt, pomegranate seeds, and parsley... 

In the end you will be rewarded with a side dish that definitely takes things to the next level--offering all the flavors of a home cooked holiday meal, but with enough elegance for a sophisticated restaurant service.

Pomegranate Glazed Carrots

Serves 2 to 3

1 cup pomegranate juice *see note

¼ teaspoon granulated sugar

3 tablespoons white wine vinegar

3 tablespoons olive oil

1½ tablespoons honey

1½ tablespoons Dijon mustard

1¼ teaspoons kosher salt

Zest of ¼ orange

1 pound baby carrots

¼ teaspoon ground black pepper

2 tablespoons Greek yogurt

⅓ cup chopped pecans

2 tablespoons pomegranate seeds

1 tablespoon finely chopped parsley leaves

1. Preheat the oven to 425°F. In a small sauce pot, bring the pomegranate juice and sugar to a simmer. Continue to simmer this mixture until it has reduced to a molasses-like consistency—about 30 minutes. You should have about 2 tablespoons of this thickened pomegranate juice.

2. Transfer the pomegranate mixture to a medium bowl, then whisk in the vinegar, 2 tablespoons of the olive oil, the honey, Dijon, ¼ teaspoon of the salt, and the orange zest.

3. Add the carrots to a baking sheet, tossing them with the remaining 1 tablespoon of olive oil, the remaining 1 teaspoon of salt, and the pepper. Roast them in the oven until they are tender and nicely browned on the outside—about 30 minutes.

4. Remove the carrots from the oven and toss them with the pomegranate vinaigrette, then return them to the oven for 5 minutes more.

5. After removing the carrots from the oven, serve by drizzling them with the yogurt, then sprinkling with the pecans, pomegranate seeds, and parsley.

NOTE: You really want to find 100percent pomegrante juice, not pomegranate juice mixed with other juices or with added sugar. If you can't find pure pom juice you can use a blend but it will be signifigantly sweeter so you may need to add extra vinegar to balance it out.

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You might also like these recipes:

• Garlic + Parmesan Mashed Cauliflower
• Sweet Potato Casserole with Apples + Cranberries
• Rosemary + Garlic Roasted Parsnips
• Brown Butter Garlic Carrots
• Caramel Apple Tarte Tatin

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