Pomegranate Molasses-Glazed Carrots with Pistachios

Pomegranate Molasses-Glazed Carrots with Pistachios

5 Reviews
From: EatingWell Magazine, November/December 2013

In this glazed carrot recipe, instead of a traditional sugar glaze, we glaze spiced carrots with a combination of sweet-tart pomegranate molasses and honey. A touch of butter and a sprinkling of pistachios make them a decadent yet simple vegetable side dish for any meal.

Ingredients 8 servings

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  • 2 pounds carrots, peeled and diagonally sliced ( ¼-inch)
  • ½ cup water
  • 2 tablespoons pomegranate molasses (see Tip)
  • 2 tablespoons honey
  • 2 tablespoons butter
  • ½ teaspoon ground cinnamon
  • ½ teaspoon salt
  • ⅓ cup chopped salted pistachios
  • 2 tablespoons snipped fresh chives


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  • Ready In

  1. Combine carrots, water, pomegranate molasses, honey, butter, cinnamon and salt in a large skillet. Bring to a boil over medium-high heat. Cover and cook until the carrots are just tender, 6 to 8 minutes. Uncover and cook, stirring frequently, until the liquid is a syrupy glaze, 6 to 8 minutes more. Remove from heat and stir in pistachios and chives. Serve warm.
  • Make Ahead Tip: Keep warm in a 225°F oven for up to 30 minutes.
  • Tip: Pomegranate molasses has a bright, tangy flavor. (Don't confuse it with grenadine syrup, which contains little or no pomegranate juice.) Find it in Middle Eastern markets and some large supermarkets near the vinegar or molasses. To make your own: Simmer 4 cups pomegranate juice, uncovered, in a medium nonreactive saucepan over medium heat until thick enough to coat the back of a spoon, 45 to 50 minutes. (Do not let the syrup reduce too much or it will darken and become very sticky.) Makes about ½ cup. Refrigerate in an airtight container for up to 3 months.

Nutrition information

  • Serving size: ½ cup
  • Per serving: 119 calories; 5 g fat(2 g sat); 3 g fiber; 17 g carbohydrates; 2 g protein; 23 mcg folate; 8 mg cholesterol; 11 g sugars; 5 g added sugars; 16,996 IU vitamin A; 7 mg vitamin C; 43 mg calcium; 1 mg iron; 241 mg sodium; 381 mg potassium
  • Nutrition Bonus: Vitamin A (340% daily value)
  • Carbohydrate Servings: 1
  • Exchanges: 2 vegetable, ½ other carbohydrate, ½ fat

Reviews 5

January 07, 2014
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By: EatingWell User
Pomegranate Molasses-Glazed Carrots with Pistachios As written this is terrible. Cook the carrots: steam, boil, roast. Make the glaze WITHOUT THE WATER; half the cinnamon. Add butter and glaze to the carrots, toss. Add nuts and chives. Serve. Cons: Waste of money and good carrots
December 23, 2013
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By: EatingWell User
big hit I made the pomegranate molasses myself as per the tip in the recipe and it was easy to do. The recipe itself was quick and easy. I did not even use sliced carrots- just a bag of already peeled baby carrots. I served them at a dinner party for ten people - I made them the night before and just reheated before serving and they were a big hit. ( I did not add the chopped pistachios and chives until I reheated them - but I had both already chopped from the night before and ready to be added in a baggie). I was even asked for the recipe. Pros: easy to make ahead - reheated well
November 30, 2013
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By: EatingWell User
Not worth it I spent $6 on the molasses and what a waste of money. I'm a good cook and this recipe was awful. Luckily I had other vegetable side dishes to serve because these carrots ended up in the garbage. Pros: None Cons: Taste horrible
November 23, 2013
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By: EatingWell User
SOOO worth the Molasses minutes switched cinnamon with nutmeg a more nutty flavour for the carrots . The Molasses was SO easy to put on the stove, add a little lemon juice, litte sugar and let 'er go. Always looking for innovative ways to serve one of our favourite veggies. Pros: Healthy, Very tasty, kids love it Cons: don'tlike cinnamon
November 13, 2013
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By: EatingWell User
Disappointing For the trouble I went through to make the pomegranate molasses, this dish was underwhelming. It's ingredients are expensive and the taste is no better than regular steamed carrots with butter and sugar. Also, I used a cast iron skillet and a dark color transferred to my carrots making them appear unappetizing. These found fancy and special, but I'd say stick with a regular glazed carrot recipe.
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