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Published December 23, 2016 | Last Updated October 9, 2022 By Barbara Bianchi 22 Comments

Pomegranate, Balsamic, And Raw Honey Glazed Carrots

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These delicious glazed carrots will look so bright and beautiful on your table.

POMEGRANATE, BALSAMIC, AND RAW HONEY GLAZED CARROTS

It’s the day before Christmas Eve, and I’m officially in holiday mode as I plan the upcoming Christmas meals. If you’re looking for a last-minute, extra-special recipe for your holiday table, these pomegranate-balsamic-honey glazed carrots will be a wonderfully delicious addition to your vegetable sides.

I’ve sprinkled them with fresh mint leaves for a dash of festive green and a lovely subtle minty flavor that reminds me of candy canes.

Carrots are one of my favorite vegetables. Since they’re root vegetables, they grow underground and absorb a lot of nutrients from the soil.

Just what we need during these long winter months. I love serving them raw for lunch in a tossed salad, but they’re also fun to dress up with flavors.

carrot-in-pan-2This sautéed carrot dish is simple to make. The glaze of pomegranate juice, balsamic vinegar, and raw honey accentuates the sweetness of the carrots. Fresh mint adds a refreshing and distinctive flavor. Cayenne pepper then takes the flavor up a notch.

I tasted the carrots before and after adding the cayenne pepper. The glazed carrots are good, but just a pinch of cayenne pepper really takes it over the top.

carrot-4

Ok, let’s jump into how to make this side dish. I found the original recipe in a magazine, but I’ve tweaked it here and there to use real food ingredients.

For the glaze, we’ll start with just a quarter cup of pomegranate juice. Read about all the amazing health benefits of pomegranates here. I prefer to juice fresh pomegranate seeds rather than use bottled juice from the store. Fresh juice has greater nutritional value.  

You can do this in a blender and you’ll only need to use the seeds from half of a pomegranate with a little water.

Watch this to see how to seed your pomegranate.

 

Once you have deseeded your pomegranate and juiced the seeds (I juiced them in my Vitamix), add the honey and balsamic vinegar to your pomegranate juice. Set the mixture aside to be used as your glaze later.

A note about balsamic vinegar: I recommend Bionaturae that is gluten-free and made in a dedicated gluten-free facility.

Now we’re ready to cook!

Heat some butter and extra virgin olive oil in a 12-inch skillet. Add your carrots to the pan and season with salt. Toss and then let them cook for about 5 minutes. Then turn them over and let them brown on the other side for about 2 minutes.

Stir and cook for another 3 minutes.

Next add chicken broth, cover, and cook for 2 more minutes. Now we’ll add the glaze and season with cayenne pepper. Remember, don’t skip the cayenne. It really makes this dish incredible.

Cook and stir for a minute, turn off the heat, and then add a tablespoon of butter. Sprinkle with fresh mint and toss gently so the carrot sticks don’t break. Garnish with a little more mint and serve warm.

carrot-2

The carrots look so bright and beautiful when served. And the taste? It’s complex and deliciously earthy.

I hope you have a wonderful holiday and get to enjoy a lot of your traditional favorite foods and some new dishes (like this one), listen to your favorite holiday songs, and enjoy precious time with family and friends.

Merry Christmas from our family to yours!

More delicious side dishes

Bacon Brussels Sprouts – These super easy Brussels sprouts are always an instant hit with adults and kids alike. And they’re keto because they’re low carb and full of fiber.

Spaghetti Squash Carbonara (No Egg) – With only six ingredients, carbonara is a creamy, decadent sauce that’s super easy to make. Pair with spaghetti squash for a delicious and healthy grain free noodle substitute.

Baby Bok Choy With Sweet And Tangy Sauce – Baby bok choy is one of the most nutrient-dense foods you can eat. Paired with my sweet and tangy sauce, it’s absolutely delicious.

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Glazed carrots recipe | gluten free recipe | paleo recipe | pomegranate juice | carrot recipe

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4.67 from 6 votes

Pomegranate, Balsamic, And Raw Honey Glazed Carrots

These glazed carrots will look so bright and beautiful on your table.
Course Side Dish
Cuisine American
Keyword glazed carrots, side dish idea
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 8
Calories 185kcal
Author Barbara Bianchi

Ingredients

  • 1/4 cup fresh pomegranate juice
  • 2 teaspoons honey I like raw honey
  • 1 tablespoon balsamic vinegar I like Bionaturae
  • 2 tablespoons butter divided
  • 2 tablespoons extra-virgin olive oil evoo
  • 2 pounds carrots cut into thin 2-inch sticks
  • 1 teaspoon salt
  • 1/3 cup gluten free chicken broth homemade or store bought
  • 2 tablespoons fresh mint sliced
  • 1/8 teaspoon cayenne pepper

Instructions

  • For pomegranate juice: Add the seeds from half of a pomegranate to your Vitamix container, add a little water and secure lid.
  • Set Vitamix to pre-programmed Smoothie setting and start the machine. It will automatically shut off once the cycle is complete.
  • In a small mixing bowl, add honey, balsamic vinegar and 1/4 cup of pomegranate juice. Stir vigorously to combine. Set aside mixture to be used as your glaze
  • Heat butter and extra virgin olive oil in a 12-inch skillet. Add your carrots to the pan and season with salt. Toss and then let them cook for about 5 minutes.
    Then turn them over and let them brown on the other side for about 2 minutes. Stir and cook for another 3 minutes.
  • Next add chicken broth, cover, and cook for 2 more minutes.
  • Now add the glaze and season with cayenne pepper.
  • Cook and stir for a minute, turn off the heat and add a tablespoon of butter. Sprinkle with fresh mint and toss gently so the carrot sticks don’t break. Garnish with a little more mint and serve warm.

Nutrition

Calories: 185kcal
did you make this recipe? We want to see! Take a pic, and tag @glutenfreehomestead on Instagram.
  • About the Author
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About Barbara Bianchi

Barbara loves to bring fun into the kitchen and healthy food to the table. She also enjoys drinking coffee, eating a little chocolate, reading a good novel, going for walks and spending time with her family and friends.
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Filed Under: Dairy free, Egg free, Paleo, Recipe, Vegetables & Salads, Vegetarian

Reader Interactions

Comments

  1. Nicole says

    December 24, 2016 at 8:13 am

    Hi Barbara! I really like this recipe, and it is just in time for me to add to my Christmas menu tomorrow. Thanks!

    Reply
    • Barbara says

      December 24, 2016 at 12:58 pm

      Oh how wonderful, Nicole. I hope you and your family love it as much as we did. And I hope you have a very Merry Christmas filled with love and joy. 🙂

      Reply
  2. Janet Vinyard says

    December 24, 2016 at 12:41 pm

    Hi Barbara, What an interesting dish! I love carrots sautéed in butter and olive oil with a honey glaze so I know I’ll like this recipe, too! Thanks for sharing it and have a Merry Christmas! Blessings, Janet

    Reply
    • Barbara says

      December 24, 2016 at 1:04 pm

      Thanks so much, Janet. Merry Christmas to you and your family.

      Reply
  3. Vicki @ Babies to Bookworms says

    December 26, 2016 at 2:27 pm

    Yum! These look delicious!

    Reply
    • Barbara says

      December 28, 2016 at 11:13 pm

      Oh Thank you, Vicki!! 🙂

      Reply
  4. easypeasylifematters says

    December 26, 2016 at 4:50 pm

    These sound so unbelievably good! 🙂

    Reply
    • Barbara says

      December 28, 2016 at 11:15 pm

      Thanks! You’re sweet.

      Reply
  5. Emily says

    December 28, 2016 at 9:53 pm

    This looks absolutely amazing!! I love these flavors!!

    Reply
    • Barbara says

      December 28, 2016 at 11:27 pm

      Thanks, Emily. I totally agree. 🙂

      Reply
  6. Shalini says

    December 29, 2016 at 2:11 am

    That looks splendid. Quite easy to prepare as well. 🙂

    Reply
  7. SAN says

    December 29, 2016 at 11:32 am

    Wow Barbara, thank you for this recipe! I love carrors and this is incredible way to prepare it! Thank you for sharing this I’ll use it for tomorrow’s dinner, really! 🙂

    Reply
    • Barbara says

      December 30, 2016 at 1:47 pm

      Hey, Sandra! I’m so glad that you enjoyed this recipe. Have an awesome weekend. 🙂

      Reply
  8. jiselle says

    December 29, 2016 at 11:51 am

    hi I really like your blog I always thought it was soo dificult and near impossible to do gluten free until I came across this blog. thanks much!

    Reply
    • Barbara says

      December 30, 2016 at 2:33 pm

      Wow! Thank you so much, Jiselle. Over the years we’ve discovered that simply substituting gluten containing ingredients with gluten free ingredients is not enough. We’ve adopted a diet based on whole foods; fresh and tasty. 🙂

      Reply
  9. Vaishnavi says

    December 30, 2016 at 5:04 am

    5 stars
    This is such an awesome recipe for the season. Love that it is a wholesome healthy eat for the entire family. I’m going to make it this weekend – thank you so much!

    Reply
  10. Kelly says

    January 11, 2017 at 11:46 am

    Yumo! I turned (mostly) gluten free in 2016. I wish I had the self control to cut absolutely everything out but Im doing better every day. It’s recipes like this that keep me on track! Im going to try this one for sure!!!!

    Reply
  11. Veronika says

    January 20, 2017 at 12:59 pm

    omg this sounds amazing!! I love the maple & balsamic combo. I’m definitely trying this out 🙂

    Reply
  12. michelle Beard says

    January 24, 2017 at 1:32 am

    this looks awesome. keen to try it out 🙂

    Reply
  13. Desiree says

    January 24, 2017 at 3:54 pm

    4 stars
    Those sounds delicious. Can’t wait to try it out for my kids.

    Reply
  14. BB Free says

    March 24, 2017 at 10:17 am

    5 stars
    You are quickly becoming one of my top sources for new recipes. Keep ’em coming!

    Reply
    • Barbara says

      March 29, 2017 at 8:40 pm

      Oh! I’m so glad that you’re enjoying the recipes, Bobbie. You’ve made my day. 💕

      Reply

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