Vegetarian

Pomegranate-Balsamic-Glazed Carrots is for Side Dish.

Pomegranate-Balsamic-Glazed Carrots takes several minutes to prepare.

Pomegranate-Balsamic-Glazed Carrots takes several minutes to cook.

Pomegranate-Balsamic-Glazed Carrots makes 4 servings.

The ingredients for Pomegranate-Balsamic-Glazed Carrots are:

2 Tbsp pure pomegranate juice
1/2 Tbsp balsamic vinegar
1 tsp honey
1 Tbsp country crock + calcium
1/2 Tbsp olive oil
1 lb carrots, trimmed, peeled, and cut into sticks
1 1/2 tsp kosher salt
2 1/2 Tbsp 99% fat free chicken broth
1/8 tsp cayenne

Here is how you make Pomegranate-Balsamic-Glazed Carrots:

Combine the juice, vinegar, and honey in a liquid measuring cup and whisk. In a 12-inch skillet, heat the 1/2 Tbsp margarine with the olive oil over medium-high heat. When the margarine has melted, add the carrots and 1-1/2 tsp salt and toss well to coat. Cook without stirring until the bottom layer of carrots is lightly browned in spots, 4 to 5 minutes. Using tongs, stir and flip the carrots and then leave undisturbed for 1 to 2 minutes to brown. Continue cooking, occasionally stirring and flipping, until most of the carrots are a bit browned in places and are starting to feel tender, an additional 3 to 5 minutes. Reduce the heat to medium if the bottom of the pan begins to brown too much.Carefully add the chicken broth, cover quickly, and cook until all but about 1/2 Tbsp of the broth has evaporated, about 2 minutes. Uncover, reduce the heat to medium low, and add the pomegranate mixture (re-whisk, if necessary) and the cayenne. Cook, stirring gently, until the mixture reduces and becomes slightly glazy, about 1 minute. Take the pan off the heat, add the remaining 1/2 Tbsp margarine, and gently toss with a heatproof spatula until the margarine has melted, 30 seconds to 1 minute. Serve in a warm shallow bowl or on a platter.Serving Size: 4Number of Servings: 4Recipe submitted by SparkPeople user SLJGEMINI75.

The nutritional information for Pomegranate-Balsamic-Glazed Carrots is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 85.4

• Total Fat: 3.3 g
• Cholesterol: 0.0 mg
• Sodium: 1,010.9 mg
• Total Carbs: 13.7 g
• Dietary Fiber: 3.2 g
• Protein: 1.1 g