You know, when you cook certain vegetables, such as carrots, they are actually more healthy than when eaten raw. It’s true. By cooking vegetables, like carrots, the beta carotene becomes more bioavailable. And we all need and want beta carotene in our lives, as it can act as a free-radical scavenger and help prevent chronic diseases. This is of course why I brought this dish to our Thanksgiving dinner. I was thinking of my family. Yes, I’m the thoughtful daughter. They were thankful for me this year. Obviously.
Pomegranate Glazed Carrots with Pistachios and Chives
- 2 pounds carrots, peeled and diagonally sliced (1/4th inch)
- ½ cup water
- 2 Tbsp. pomegranate molasses or concentrate **
- 2 Tbsp. honey
- 2 Tbsp. butter
- ½ tsp. ground cinnamon
- ½ tsp. salt
- ⅓ cup salted pistachios **
- 2 Tbsp. snipped fresh chives
- 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. Remove from heat and stir in pistachios and chives. Serve warm.
** Pomegranate, honey, and pistachios contain FODMAPs. Honey can be replaced with maple syrup in this recipe, and the pistachios can either be added and then avoided when eating, or replaced with walnuts. The pomegranate glaze shouldn’t be replaced with anything. Two tbsp. in 8 servings shouldn’t be enough to cause problems. You could reduce the about to 1 Tbsp. if you are really sensitive to oligos.
** If you do not own or cannot find pomegranate molasses or concentrate, you can make your own by simmering 4 cups of pomegranate juice in an uncovered saucepan over medium heat. Cook until thick enough to coat the back of a spoon, 45 to 50 minutes.
Serving size: ½ cup Calories: 119 Fat: 5 g Saturated fat: 2 g Carbohydrates: 17 g Sugar: 6 g Sodium: 241 mg Fiber: 3 g Protein: 2 g Cholesterol: 8 mg
Nutrition Highlights: Under 150 calories, good source of fiber, vitamin C, and excellent source of vitamin A.
You know pistachios are such a great nut for the holidays. I feel like they just make any dish an automatic “holiday dish”. Do you remember these pistachio stuffed dates I made last year? If you’re looking for a good appetizer or even dessert for your next holiday gathering, check out those dates. Amazing. But of course pistahios go with savory dishes too, such as these carrots (although this was more like a savory sweet dish, the best of both worlds).
So, back to the carrots, I don’t know about you but I’m a huge fan of cooked carrots. Huge. I actually went through a phase where I was buying carrots in the 5 lb. bags, shredding them, cutting them, and roasting the, and eating them within a week. I’d much rather eat cooked carrots than raw carrots, how about you? So this side dish really hit the spot.
Enjoy! And have a great weekend. Any fun plans?? I’m going to a friend’s house this evening for a fun girl gathering, then this weekend Nick and I are putting up the tree and possibly going to the Zoo to see Christmas lights (and Santa, of course). Happy Friday!