Pomegranate Honey Glazed Carrots

By: Marge Perry & David Bonom

  • Yield:

    8 Servings

  • Course:

    Side Dish


2 pounds baby carrots
3 tablespoons unsalted butter
1 cup pomegranate juice
1/4 cup honey
1/2 cup water
1/2 teaspoon sea salt
1/4 teaspoon ground black pepper


  1. Place the carrots in a Farberware purECOok Ceramic Nonstick 12.5-inch deep skillet over medium heat. Add the butter, juice, honey, water, salt and pepper. Bring to a boil, shaking pan occasionally, until butter melts. Reduce heat to medium and simmer, shaking pan occasionally, until the liquid evaporates the carrots are tender and shiny, 38-40 minutes.