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Ingredients

• 1/4 cup  pure pomegranate juice
• 1 tablespoon  balsamic vinegar
• 2 teaspoons  honey
• 1 ounce  (2 tablespoons) unsalted butter
• 2 tablespoons  extra-virgin olive oil
• 2 pounds  carrots, trimmed, peeled, and cut into sticks about 2 inches long and 3/8 inch wide
•   Kosher salt
• 1/3 cup  lower-salt chicken broth
• 1/8 teaspoon  cayenne
• 2 tablespoons  lightly packed thinly sliced fresh mint

Description

Glazed Carrots Never Had It So Good. Bright, Fresh Flavors And A Little Cayenne Play Well With The Rich Fare On The Rest Of The Thanksgiving Plate.

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