Carrots With Pomegranate Glaze

1. 1

   In a large heavy skillet or cast iron pan, heat the olive oil over medium heat. Add the carrots and saute for about 5 minutes. Add the pomegranate juice, cinnamon stick, salt and pepper then simmer, uncovered, stirring occasionally until the carrots are tender and the liquid has reduced down to a glaze; about 20 minutes. Add butter then cook for another minute. Remove the cinnamon stick and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.