It’s here!!! Turkey day is only two days away!! What are you bringing to the table this year?? This year I am excited to bring this show stopping apricot and pomegranate glazed carrot side dish! A sweet and tangy glaze covers tender carrots topped with crunchy pistachios and pomegranate seeds. Yuuuuummmm! My mouth is watering as I write this!
Another handy feature of this recipe is that it is super fast to make and holds up really well to traveling or storage in the fridge before being reheated…that glaze isn’t going anywhere!
Enjoy this super delicious, fast and beautiful veggie side!
Happy Thanksgiving everyone! :)
Apricot and Pomegranate Glazed Carrots
- 1 1/2 pounds carrots, peeled with tops trimmed
- 1/4 cup maple syrup
- 3 tablespoons pomegranate molasses
- 2 tablespoons butter
- 1 tablespoon apricot preserves
- salt and pepper to taste
- 1/4 cup roasted and salted pistachios
- 1/4 cup fresh pomegranate seeds
- 1 tablespoon chopped fresh parsley
Fill a large pot with water and bring to a boil. Place carrots in boiling water and boil for 1 minute. Drain and set aside.
In a skillet add maple syrup, molasses, butter, apricot, salt and pepper. Melt butter and stir to combine. Add carrots and bring to a simmer, stirring often. Cook until liquids are reduced and thick and carrots are tender.
Place carrots on a platter and top with pistachios, pomegranate seeds and parsley. Serve warm.