Ingredients
1/4 cup pure pomegranate juice
1 Tbs. balsamic vinegar
2 tsp. honey
1 oz. (2 Tbs.) unsalted butter
2 Tbs. extra-virgin olive oil
2 lb. 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 tsp. cayenne
2 Tbs. lightly packed thinly sliced fresh mint
1 Tbs. balsamic vinegar
2 tsp. honey
1 oz. (2 Tbs.) unsalted butter
2 Tbs. extra-virgin olive oil
2 lb. 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 tsp. cayenne
2 Tbs. 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.
Fine Cooking
View Full Recipe
Join Recipe Bridge
Sign up with the click of a button
Signup with Facebook Sign in with Twitter