Pomegranate Glazed Carrots
Pomegranate Glazed Carrots
Submitted by Elena Sidorenko, Fennville, MI
Vegetables
Ingredients
- 1 pound carrots scrubbed, washed and dried
- 1 tablespoon unsalted butter
- 1 tablespoon Fustini's Medium SELECT olive oil
- 2 tablespoons Fustini's Pomegranate balsamic
- roughly chopped fresh tarragon leaves to taste
- sea salt to taste
Directions
- Slice carrots on a 45-degree angle, 1/2 inch thick. Melt butter over medium heat. Add Fustini's Medium Single Varietal olive oil and carrots. Cover with a lid and cook until carrots are tender but still firm 10-15 minutes. Uncover and drizzle with Pomegranate balsamic and cook an additional 2-3 minutes. Sprinkle with tarragon and coarse sea salt. Let flavors mingle a few minutes before serving.
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