Pomegranate Molasses Glazed Carrots Recipes

Steps:

• Heat oven to 425 degrees. Line a rimmed baking sheet with foil or parchment paper.
• In a large bowl, combine the carrots, olive oil, salt, black pepper and Aleppo flakes. Toss well to coat.
• Spread carrots in a single layer on the prepared baking sheet.
• Roast 15 to 20 minutes or until carrots are almost tender.
• Drizzle with pomegranate molasses, stir well and roast 5 minutes more.

Steps:

• Preheat the oven to 450 degrees F. Line a baking sheet with parchment.
• Put the carrots on the prepared baking sheet in a single layer. Pour 2 tablespoons of the butter over the carrots and sprinkle with 1/2 teaspoon each salt and pepper. Toss to coat. Bake until the carrots are browned and soft, 20 to 25 minutes.
• While the carrots are baking, add the oil, molasses, cider vinegar, 1/2 teaspoon pepper, a pinch of salt and the remaining butter to a saucepan. Heat until melted, bubbling and slightly thickened, about 3 minutes. Set aside.
• Transfer the carrots to a serving platter, drizzle with the molasses glaze and sprinkle with the mint and pecans.

Steps:

• 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.

Steps:

• Melt butter in a skillet over medium heat. Cook and stir carrots in the hot butter until they begin to soften, about 5 minutes; season with salt and black pepper.
• Stir orange juice and pomegranate juice into carrots, bring to a simmer, and reduce heat to low. Simmer carrots until tender, stirring occasionally, 10 to 12 minutes.

Steps:

• In a skillet, melt the butter over medium heat. Add the carrots and saute until they are bright orange, 2 minutes.
• Pour in the orange and pomegranate juices. Season to taste with salt and pepper. Simmer, stirring occasionally, until the carrots are tender-crisp and glazed, 12 minutes.

Steps:

• Melt butter in heavy extra-large skillet or pot over medium-high heat. Add carrots, 1 tablespoon molasses, and 1/2 teaspoon coarse salt; sauté until carrots are coated with butter mixture, about 1 minute. Add 4 tablespoons vinegar and enough water to almost cover carrots (about 3-4 cups) and bring to boil. Cover and boil 2 minutes. Uncover and boil until liquid is reduced to syrup and carrots are tender, stirring often, about 20 minutes.
• Add remaining 1 tablespoon molasses and 2 tablespoons vinegar to carrots and toss over medium-high heat until carrots are heated through and thickly coated with glaze, about 3 minutes. Stir in 1 tablespoon parsley. Season carrots to taste with more coarse salt and generous amount of ground black pepper. Transfer carrots to large bowl; sprinkle with remaining 1 tablespoon parsley and serve.

Steps:

• 1. Preheat oven to 425 degrees. Whisk together the pomegranate molasses, garlic, lemon juice, cumin and 1/4 tsp. salt and pepper.
• 2. Pat chicken thighs dry with paper towels and season all over with remaining 1/4 ts. each salt and pepper.
• 3. Heat a dutch oven over medium-high heat and add oil. When hot, but not smoking, add chicken and cook, turning once, until golden brown on both sides, about 5 minutes total. Using a slotted spoon, transfer to a plate.
• 4. Add carrots to dutch oven and cook 5 minutes turning occasionally. Arrange chicken in a single layer on top of carrots and drizzle with molasses mixture.
• 5. Transfer to oven and cook until chicken juices run clear and molasses mixture has reduced a bit, about 15 minutes. Top with parsley to serve.