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Source: California Walnut Board

Pomegranate Glazed Carrots
Sure to be a family favorite, this show-stopper side dish recipe with carrots and walnuts is as tasty as it is beautiful!
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Serves: 6
Prep Time: 10 minutes
Cook Time: 30 minutes
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1 cup pomegranate juice
2 tablespoons honey
1 pound carrots, peeled and cut into 1-inch diagonal slices
1 tablespoon olive oil
1/4 teaspoon sea salt
1/4 teaspoon freshly ground pepper
1/2 cup coarsely chopped California walnuts
1/4 cup dried cranberries
1 tablespoon freshly chopped thyme




Preheat the oven to 400° F.

Place the juice in a small saucepan over medium-high heat. Cook for 15 minutes or until the juice is reduced to 1/4 cup. Stir in the honey. (Mixture may be prepared several days ahead and stored tightly covered in the refrigerator.)

While the glaze is cooking, place the carrots, oil, salt, and pepper on a small baking sheet and stir well to coat.

Bake for 15 minutes, stirring occasionally. Drizzle the glaze over the carrots and stir to coat. Bake for 10 minutes more, stirring once or twice.

Stir in the walnuts and cranberries and cook for 5 minutes or until the carrots are nicely glazed and reach desired tenderness. Transfer to a serving dish and sprinkle with thyme.

Recipe may be doubled.


Per Serving: 259 calories; 9 g fat; 1 g saturated fat; 0 mg cholesterol; 133 mg sodium; 48 g carbohydrate; 3 g fiber; 2 g protein





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