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Pomegranate-Glazed Carrots

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Pomegranate-Glazed Carrots

Pomegranate-Glazed Carrots

amanda

Equipment

  • - Pomegranate Seed Slicer

  • - Sharp Kitchen Knife

  • - Chef's Knife

  • - Cutting Board

  • - Roasting Pan

  • - Glass Measuring Cups and Spoons

  • - Digital Kitchen Scale (optional)

  • - Stainless Steel Saucepan

  • - Glass Baking Dish

  • - Potato Masher (optional)

Ingredients

  • 1 tablespoon olive oil

  • 1 pound carrots, cut diagonally into 1/4-inch-thick slices

  • 1 cup pomegranate juice

  • 1 (3-inch) cinnamon stick

  • 1/2 teaspoon salt

  • 1/8 teaspoon black pepper

  • 3/4 teaspoon coriander seeds, toasted and lightly crushed

Instructions

1

Instruction 1

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.
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