Sliced carrots in a pomegranate glaze
Preheat oven to 400.
In a small sauce pan, heat pomegrante juice over medium-high heat.
Cook for 15 minutes - until juice is reduced by half - about a 1/2 cup.
Stir in honey.
Remove from heat and set aside.
In a bowl, toss carrots with olive oil to coat. Season with salt and pepper.
Spread carrots on a foil lined baking sheet.
Bake for 15 minutes, stirring occassionally.
Pull carrots from the oven and drizzle them with the pomegranate sauce, stir to coat.
Bake carrots for 5 more minutes.
Remove carrots from oven and stir in walnuts and cranberries.
Bake carrots for 5 more minutes.
Note: take care to not over-bake as sauce will thicken and harden.
Transfer carrots to serving dish and sprinkle with thyme.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (202g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 213 | ||
Calories from Fat: 95 (45%) | ||
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Amt Per Serving | % DV | |
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Total Fat 10.6g | 14 % | |
Saturated Fat 0.7g | 4 % | |
Monounsaturated Fat 3g | ||
Polyunsanturated Fat 5.8g | ||
Cholesterol 0mg | 0 % | |
Sodium 84.5mg | 3 % | |
Potassium 583.9mg | 15 % | |
Total Carbohydrate 28.4g | 8 % | |
Dietary Fiber 4.6g | 18 % | |
Sugars, other 23.8g | ||
Protein 4.9g | 7 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 213
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