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Pomegranate-Balsamic Glazed Carrots

16 October 2009

Pomegranate-Balsamic Glazed Carrots

I love anything with balsamic vinegar, and when I saw this recipe for pomegranate juice and balsamic vinegar I felt compelled to make it as quickly as possible.  At the grocery store I could only find pomegranate juice by the vat, so now I feel like I need to make 7 other dishes featuring pomegranate juice.  Or I suppose I could just make this dish 27 times…yes, I think I’ll do that.  I served the glazed carrots with chicken breasts drowned in balsamic glaze which was absolutely fantastic for a quick dinner.

Pomegranate-Balsamic Glazed Carrots
Serves 8

1/4 cup pomegranate juice
1 tablespoon balsamic vinegar
2 teaspoons honey
1 tablespoons unsalted butter
2 tablespoons olive oil
2 lbs. carrots, cut into small sticks (2″ x 3/8″ wide)
2-3 teaspoons salt
1/3 cup chicken broth
1/4 teaspoon Emeril’s Essence
2 tablespoons lightly packed, thinly sliced mint (optional)

Whisk together pomegranate, vinegar, honey and 1 tablespoon diced butter–refrigerate.  In skillet heat 1 tablespoon butter and olive oil add carrots with salt to taste, toss to coat.  Saute carrots without stirring, 4-5 minutes until bottom layer is lightly browned.  Use tongs to flip, and leave undisturbed for 1-2 minutes, continue until all carrots are cooked.  Add chicken broth and cook, covered, 2-3 minutes.  Uncover, add pomegranate mixture and Essence, cook until glazey.  Remove from heat and garnish with mint…or, if you’re like me, with copious amounts of balsamic glaze.

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