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.
Pomegranate Molasses-Glazed Carrots with Pistachios
From EatingWell: 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.
5 Reviews for Pomegranate Molasses-Glazed Carrots with Pistachios
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.
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.
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.
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.