Pomegranate-Glazed Carrots
- Preparing Time: -
- Total Time: -
- Served Person: Makes 6 servings
- 1/2 teaspoon salt
- 1 tablespoon olive oil
- 1/8 teaspoon black pepper
- 1 cup pomegranate juice
- 1 (3-inch) cinnamon stick
- Carbohydrate 13 g(4%)
- Fat 3 g(4%)
- Fiber 2 g(10%)
- Protein 1 g(2%)
- Saturated Fat 0 g(2%)
- Sodium 250 mg(10%)
- Calories 75
Preparation Heat oil in a 10-inch heavy skillet over moderate heat until hot but not smoking. Add carrots and saut, stirring occasionally, 5 minutes. Add pomegranate juice, cinnamon stick, salt, and pepper and simmer, uncovered, stirring occasionally, until carrots are tender and liquid is reduced to a glaze, 20 to 25 minutes. Add coriander seeds and cook, stirring, 1 minute. Discard cinnamon stick and serve carrots hot or at room temperature.
Preparation Heat oil in a 10-inch heavy skillet over moderate heat until hot but not smoking. Add carrots and saut, stirring occasionally, 5 minutes. Add pomegranate juice, cinnamon stick, salt, and pepper and simmer, uncovered, stirring occasionally, until carrots are tender and liquid is reduced to a glaze, 20 to 25 minutes. Add coriander seeds and cook, stirring, 1 minute. Discard cinnamon stick and serve carrots hot or at room temperature.
