Pomegranate Glazed Carrots

Sometimes you want to take things up a notch!

You want to put a little extra time and love into some special dishes that are sure to get "oohs" and "aahs" at your table.

If this is what you are looking to do, I suggest you start by simmering down some pomegranate juice into a thick molasses-type sauce.

Then make it into a honey, orange zest, and vinegar dressing that will coat your perfectly roasted carrots in a glaze of goodness.

And finally take the time to top those glistening, sticky sweet carrots with pecans, a touch of yogurt, pomegranate seeds, and parsley...

In the end you will be rewarded with a side dish that definitely takes things to the next level--offering all the flavors of a home-cooked meal, but with enough elegance for a sophisticated restaurant service.

Pomegranate Glazed Carrots

servings: 2 -3 servings

Ingredients:

  • 1 cup pomegranate juice (see note below)
  • ¼ teaspoon granulated sugar
  • 3 tablespoons white wine vinegar
  • 3 tablespoons olive oil
  • 1½ tablespoons honey
  • 1½ tablespoons Dijon mustard
  • 1¼ teaspoons kosher salt
  • Zest of ¼ orange
  • 1 pound baby carrots
  • ¼ teaspoon ground black pepper
  • 2 tablespoons Greek yogurt
  • ⅓ cup chopped pecans
  • 2 tablespoons pomegranate seeds
  • 1 tablespoon finely chopped parsley leaves

Directions:

  1. Preheat the oven to 425°F. In a small sauce pot, bring the pomegranate juice and sugar to a simmer. Continue to simmer this mixture until it has reduced to a molasses-like consistency—about 30 minutes. You should have about 2 tablespoons of this thickened pomegranate juice.
  2. Transfer the pomegranate mixture to a medium bowl, then whisk in the vinegar, 2 tablespoons of the olive oil, the honey, Dijon, ¼ teaspoon of the salt, and the orange zest.
  3. Add the carrots to a baking sheet, tossing them with the remaining 1 tablespoon of olive oil, the remaining 1 teaspoon of salt, and the pepper. Roast them in the oven until they are tender and nicely browned on the outside—about 30 minutes.
  4. Remove the carrots from the oven and toss them with the pomegranate vinaigrette, then return them to the oven for 5 minutes more.
  5. After removing the carrots from the oven, serve by drizzling them with the yogurt, then sprinkling with the pecans, pomegranate seeds, and parsley.

Notes:

  • You will want to use 100% pomegranate juice, not pomegranate juice mixed with other juices, or with added sugar. If you can't find pure pomegranate juice, you can use a blend, but your glaze will be significantly sweeter; adding a little extra vinegar may balance it out.
: @NikkiDinki

: @NikkiDinkiCooking
 

Find more recipes like this in Meat on the Side!

 

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Zucchini Crostini with Pomegranate Goat Cheese Spread

Today I'd like to present you with an exclusive peak into my premier cookbook, Meat on the Side.

Putting the words “zucchini” and “crostini” together made for a lot of fun as they rolled off my tongue.

So I decided to create something to go along with those words that would be just as fun to eat. 

And here you have it! You can have fun saying—and eating!—your Zucchini Crostini! 

Zucchini Crostini with Pomegranate Goat Cheese Spread

servings: 15 Crostini

Ingredients:

  • 4 ounces cream cheese, at room temperature
  • 2 ounces soft goat cheese, at room temperature
  • 2 teaspoons minced fresh thyme leaves
  • Zest of half a lemon
  • ½ teaspoon kosher salt
  • ¼ cup dried cranberries
  • 1 large zucchini, cut diagonally into fifteen ¼-inch-thick slices
  • ¼ cup pomegranate seeds

Directions:

  1. Blend the cream cheese, goat cheese, thyme, lemon zest, and ¼ teaspoon of the salt in a medium bowl. Stir in the cranberries, distributing evenly.
  2. Sprinkle the remaining ¼ teaspoon salt over both sides of the zucchini slices and arrange the slices on a serving platter. Divide the cheese mixture smoothly over the slices and top each with a generous sprinkling of the pomegranate seeds.

Notes:

  • KEEP IT SIMPLE - This pomegranate goat cheese combo is one of my all-time favorite spreads and it works great on classic crackers or bread, too. Just be sure to fold the pomegranate seeds into the spread if you use it this way.
  • While I’m crazy for the goat cheese, these zucchini crostini are super versatile and can be topped with anything from hummus to crab.
  • All you can find are small zucchinis? Not a problem. Just cut the zucchini on more of a diagonal for a larger slice.
: @NikkiDinki

: @NikkiDinkiCooking
 

Find more recipes like this in Meat on the Side!

 

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PB + J + P + C

   

 

 

I've been on a kick lately--changing up classic dishes by adding more veggies to them.

 

You know, making them much more "Meat On the Side"-esque.

 

 

 

 

But when I started messing with one of the most classic lunch foods ever--peanut butter and jelly (PB + J), no one liked it...at ALL! 

 

I posted a pic of my PB + J + P + C a little while back on social media and let's just say you guys had something (not too pretty) to say about it.

 

 

Read More

Pomegranate Goat Cheese Spread

RECIPE:

8oz Goat Cheese - softened

4oz Cream Cheese – softened

½ tsp Salt

1 Tbs + 1tsp Fresh Thyme (Finely Chopped)

1 Tbs + 1tsp Lemon Zest

1/2 cup Pomegranate Seeds

1/2 Cup Dried Cranberries

Mix Cheeses, Salt, Thyme and the lemon zest together until well combined. Add the Pomegranate Seeds and Cranberries and stir gently until well incorporated.  Top with extra cranberries, seeds and zest. Enjoy!!

 

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