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Pomegranate-Balsamic-Glazed Carrots

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Adapted from Fine Cooking

1/4 cup pure pomegranate juice
1 Tablespoon balsamic vinegar
2 teaspoons honey
2 Tablespoons butter, divided
2 Tablespoons extra-virgin olive oil
2 pounds carrots, trimmed, peeled and cut into sticks about 2" long and 3/8" wide
Kosher salt
1/3 cup chicken broth
1/8 teaspoon cayenne
2 Tablespoons lightly packed thinly sliced mint

Combine the juice, vinegar and honey in a liquid measuring cup and whisk.  Set aside.

In a 12-inch skillet (not nonstick), heat 1 Tablespoon butter with the olive oil over medium-high heat.  When the butter has melted, add the carrots and 1-1/2 teaspoons of salt, tossing well to coat.  Cook without stirring until the bottom layer of carrots is lightly browned in spots, 4 to 5 minutes.  Using tongs, stir and flip carrots, leaving undisturbed for 2 minutes more to brown.  Continue to cook, occasionally stirring and flipping, until most of the carrots are a bit browned in places and starting to feel tender, an additional 3 to 5 minutes.  Reduce the heat to medium if the bottom of the pan begins to brown too much.

Carefully add the chicken broth, cover quickly, and cook until all but about 1 Tablespoon of the broth has evaporated, about 2 minutes.  Uncover, reduce heat to medium low, and add the pomegranate mixture (re-whisk if necessary) and the cayenne.  Cook, stirring gently until the mixture reduces and becomes slightly glazed, about 1-2 minutes.  Take the pan off the heat and add the remaining 1 Tablespoon of butter.  Stir gently until until the butter has melted.  Season to taste with salt and stir in about 2/3 of the mint. 

Serve in a warm shallow bowl or platter.  Garnish with the remaining mint. 

 

- Recipe courtesy of Cathy Pollak

 

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