We are in serious withdrawal. It was only five days ago that our plane touched down at after a trip to Paris. Things were buttery, perfectly flaky, brewed properly and poured generously. Wow, did we have a wonderful time. As we try to get back into the swing of non-buttery things at home, we made these carrots with a twist – pomegranate! The pomegranate glaze is tart, but against the sweetness of the carrots, works so well. They take just under 45 minutes to prepare and are striking and beautiful when served. They were perfect hot, but even better at room temperature. Give these a try the next time you have carrots in the house, you’ll love them. Recipe updated, originally posted January 2011. Since posting this in 2011, we have tweaked the recipe to be more clear. – Adam and Joanne 1 pound carrots, scrubbed and rinsed 1 cup pomegranate juice 1 cinnamon stick (3-inch) 1/2 teaspoon sea salt 1/8 teaspoon black pepper 1 tablespoon butter 2Remove the pan from the heat and swirl in the butter until melted. Discard the cinnamon stick and serve.
