These delicious glazed carrots will look so bright and beautiful on your table.
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.
This 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.
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.
Pomegranate juice: 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.
Carrots: Opt for fresh, firm carrots with vibrant orange color. Choose smaller carrots for tenderness. Peel and slice the carrots into even pieces or use baby carrots for convenience.
The remaining ingredients are:
Extra-virgin olive oil and butter to cook the carrots in.
Broth: This is the base for our sauce.
Balsamic vinegar and honey: Honey adds sweetness, while balsamic vinegar provides a delightful tangy contrast, creating a well-balanced pomegranate glaze. I recommend Bionaturae balsamic vinegar that is gluten-free and made in a dedicated gluten-free facility.
Fresh mint: Mint introduces a refreshing and unique flavor to the dish.
Salt and cayenne pepper are the spices I chose, but they’re not pictured.
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.
Now we’re ready to cook!
*Free printable recipe card is available at the end of the post.
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.
Pro tips and recipe notes
What herbs or spices can I add to enhance the flavor? You can incorporate other fresh herbs like thyme or rosemary for an earthy aroma.
Can I substitute other vegetables for carrots in this recipe? While carrots are the main ingredient in this recipe, you can experiment with other root vegetables like parsnips.
Can I make this dish ahead of time for a special occasion? Yes, you can prepare the glaze and cook the carrots partially in advance, then finish them by glazing just before serving.
How can I store leftovers? If you have any leftovers, store them in an airtight container in the refrigerator for 3-4 days.
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.
Want to save this recipe? Pin it!
Pomegranate, Balsamic, And Raw Honey Glazed Carrots
- 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
- For pomegranate juice: Add the seeds from half of a pomegranate to your Vitamix container, add a little water and secure lid.1/4 cup fresh pomegranate juice
- 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 glaze2 teaspoons honey, 1 tablespoon balsamic vinegar
- Heat a tablespoon of butter and 2 tablespoons of 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.2 tablespoons extra-virgin olive oil, 2 pounds carrots, 1 teaspoon salt
- Next add chicken broth, cover, and cook for 2 more minutes.1/3 cup gluten free chicken broth
- Now add the glaze and season with cayenne pepper.1/8 teaspoon 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.2 tablespoons fresh mint
Can I substitute other vegetables for carrots in this recipe? While carrots are the main ingredient in this recipe, you can experiment with other root vegetables like parsnips. Can I make this dish ahead of time for a special occasion? Yes, you can prepare the glaze and cook the carrots partially in advance, then finish them by glazing just before serving. How can I store leftovers? If you have any leftovers, store them in an airtight container in the refrigerator for 3-4 days.
- 8 Easy Low Carb Keto Quick Bites - November 26, 2023
- Crispy Salami Chips Recipe - November 21, 2023
- How To Make Caprese Salad: A Classic Italian Appetizer - November 17, 2023
- Chicken Soup: A Wholesome Low Carb, Gluten-Free, Whole 30 Recipe - November 12, 2023
- Make Easy Pancakes from Scratch with Leftover Gluten-Free Bread - April 24, 2023