Pomegranate glaze adds a tart glaze to the sweet carrots. A perfect side dish for roasted chicken or a pork roast.more
tablespoon olive oil
pound small carrots, peeled
cups pomegranate juice
In large skillet, heat oil over medium heat. Cook carrots in oil 5 minutes, stirring occasionally. Add pomegranate juice, cinnamon stick, salt and pepper. Simmer 15 to 20 minutes, stirring occasionally, until carrots are tender and liquid is reduced to glaze-like consistency. Add butter; cook 1 minute longer. Remove cinnamon stick before serving. If you'd like, you can substitute unsweetened cranberry juice for pomegranate juice.