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