- 2 pounds baby cut 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
- Place the carrots in a large frying pan 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.