Ingredients and Weight: - 1 pound carrots, peeled and cut into 2-inch batons - 1 cup pomegranate juice - 1/2 cup honey - 1/4 cup butter - 1/4 cup chopped fresh cilantro - 1/4 teaspoon salt - 1/4 teaspoon black pepper
Preparation Time: 15 minutes Cooking Time: 20 minutes Difficulty Level: 2 (Easy)
Preparation Method Steps: 1. In a large skillet, bring pomegranate juice, honey, butter, cilantro, salt, and pepper to a boil over medium heat. 2. Add carrots to the skillet and cook, stirring occasionally, until glazed and tender, about 20 minutes. 3. Remove from heat and sprinkle with additional cilantro, if desired.
Nutritional Information: - Calories: 150 - Carbohydrates: 25g - Protein: 2g - Fat: 5g - Fiber: 5g
Dish Characteristics: - Sweet and tangy - Vibrant color - Tender and flavorful - Perfect side dish for poultry, fish, or beef
User Comments: - "These carrots were absolutely delicious! The pomegranate glaze gave them a lovely sweet and tart flavor." - "I was impressed with how easy this recipe was to make. It's perfect for a quick and healthy side dish." - "The carrots were a hit with my picky eaters. They loved the sweet and tangy glaze."
Special Precautions and Tips: - If you can't find pomegranate juice, you can substitute cranberry juice. - To make the dish vegan, use maple syrup instead of honey and omit the butter. - If you want the carrots to be crispier, cook them for a shorter amount of time.