Pomegranate Molasses-Glazed Carrots with Pistachios

Rating: 2.4 stars
5 Ratings
  • 5 star values: 0
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 2

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.

EatingWell Test Kitchen
Source: EatingWell Magazine, November/December 2013

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Recipe Summary

total:
35 mins
Servings:
8
Nutrition Profile:
Low-Calorie
High Fiber
Gluten-Free
Vegetarian
Nutrition Info
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Ingredients

Directions

  • 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.

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Tips

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 1/2 cup. Refrigerate in an airtight container for up to 3 months.

Nutrition Facts

Serving Size: 1/2 cup
Per Serving:
119 calories; protein 2.1g; carbohydrates 17.1g; dietary fiber 3.5g; sugars 10.8g; fat 5.4g; saturated fat 2.1g; cholesterol 7.6mg; vitamin a iu 16995.5IU; vitamin c 6.6mg; folate 22.8mcg; calcium 42.8mg; iron 0.6mg; magnesium 18.4mg; potassium 381.3mg; sodium 241mg; thiamin 0.1mg; added sugar 5g.
Exchanges:

2 vegetable, 1/2 other carbohydrate, 1/2 fat
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Reviews (5)

Read More Reviews
5 Ratings
  • 5 star values: 0
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 2
Reviews:
Most Helpful Most Positive Least Positive Newest
EatingWell User
Rating: 2 stars
11/13/2013
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. Read More
EatingWell User
Rating: 4 stars
11/23/2013
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 Read More
EatingWell User
Rating: 1 stars
11/30/2013
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 Read More
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EatingWell User
Rating: 4 stars
12/24/2013
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 Read More
EatingWell User
Rating: 1 stars
01/07/2014
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 Read More
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