Baked Carrots with Walnuts and Pomegranate Glaze

This wonderful carrot side dish is tasty and easy to make. Try it with grilled chicken at your next BBQ.

Baked Carrots with Walnuts and Pomegranate Glaze
Recipe type: Side Dish
Serves: 6 servings
Prep time: 
Cook time: 
Total time: 
  • 1 cup pomegranate juice
  • 1½ tablespoons honey
  • 450 g carrots, peeled, cut into 2 cm diagonal slices
  • 1 tablespoons olive oil
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper, freshly ground
  • ½ cup coarsely chopped walnuts
  • ¼ cup dried cranberries
  • 1 tablespoon chopped fresh thyme
  1. Place juice in a small saucepan over medium-high heat. Cook for 15 minutes or until juice is reduced to ¼ cup; stir in honey. While glaze is cooking, preheat oven to 200°C.
  2. Place carrots, olive oil, salt, and pepper on a small baking sheet; stir well to coat.
  3. Bake for 15 minutes, stirring occasionally.
  4. Drizzle the warm glaze over carrots and stir to coat. Bake for 10 minutes more, stirring once or twice.
  5. Stir in walnuts and dried cranberries and cook for 5 minutes or until carrots are nicely glazed and have reach your desired tenderness.
  6. Transfer to a serving dish and sprinkle with thyme.
The reduced pomegranate juice and honey mixture may be prepared several days ahead and stored tightly covered in the refrigerator.


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