Pomegranate Honey Glazed Carrots

By: Marge Perry & David Bonom

  • Yield: 8 Servings
  • Cuisine: American
  • Course: Side Dish



  • 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



  1. Place the carrots in an Anolon Advanced Umber 14-inch Nonstick 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.