Pomegranate glazed Carrots from Bruce Aidells
14 to 16 servings
Ingredients:
- 1 1/2 pound orange carrots, peeled and stem trimmed
- 1 1/2 pound maroon carrots, peeled and stem trimmed
- 1 1/2 pound Belgian white carrots, peeled and stem trimmed
- 1 1/2 cup pomegranate syrup or 1 cup pomegranate juice and 1/2 cup honey
- 1/4 teaspoon grated fresh nutmeg
- 1 teaspoon ground cumin
- 1/2 teaspoon ground cardamom
- 1/4 cup freshly grated ginger root
- 1/4 teaspoon Aleppo pepper, chile flakes, or cayenne
- 1/2 cup water
- 1/4 cup lemon juice
- 4 tablespoon butter
- 4 tablespoons olive oil
- Salt and pepper to taste
Ingredients:
- 3/4 cup fresh pomegranate seeds
- 3/4 cup toasted pine nuts or toasted peacans
- 1/4 cup chiffonade basil leaves
- 1/4 cup chiffonade mint leaves
- Preheat oven to 350 F.Combine all ingredients except the garnish with the carrots and toss and mix well then put them on 1 or 2 baking sheets in a single layer. You will need room to stir them so don't overcrowd them.
- Roast for 10 minutes, then stir, roll and baste, spooning the sauce over the carrots. Add a little more water if they are too dry.
- Repeat three more times at 10 minute intervals. Carrots should be sticky and tender. Check seasoning for salt and pepper.
- To get fresh pomegranate seeds, cut pomegranate in half horizontally. Hold pomegranate cut side down over a bowl and smack smartly with a large wooden spoon.
- Remove any small pieces of inner membrane before serving
***Look beyond orange carrots for more interesting results. Today's better markets sell a variety of carrots, including maroon, Belgian white, yellow and red. If you only have orange carrots, consider combining them with parsnips. Cooking times will be different so roast them separately then combine to serve.
Nutritional facts per serving (daily value): Calories 68kcal; Protein 0g (0%); Total Fat 7g (11%)(Sat. 3g (13%)); Chol. 9mg (3%); Carb. 1g (0%); Fiber 0g (1%); Sugars 0g; Calcium 12mg (1%); Iron 1mg (3%)
