Thursday, November 12, 2009

Pomegranate Glazed Carrots

1 T Olive Oil
1 Lb Carrots, Cut diagonally in 1/4 inch pieces
1 C Pomegranate Juice
2 Cinnamon Sticks
1/2 t Salt
1/4 t Pepper
1/2 t Cumin
1 C Pomegranate Seeds

Heat oil in a large saute pan, add carrots and saute, stirring occasionally, 5 minutes. Add pomegranate juice, cinnamon stick, salt, pepper and cumin and simmer, uncovered, stirring occasionally, until carrots are tender and liquid is reduced to a glaze, 20-25 minutes. Add pomegranate seeds. Garnish with cinnamon sticks, can be served hot or at room temperature.

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