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
 

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Sriracha Honey Brussels Sprouts

I love that Brussels sprouts have made a powerful comeback in recent days.

People are excited to learn that a deeply browned, roasted Brussels sprout is much different--and tastier!--than a steamed one. 

And now that we've all figured out just how heavenly a sprout can be with a little olive oil, salt, and pepper, I’d like to bring us to a whole new level--adding honey for sweetness, sriracha for heat, and pumpkin seeds for crunch!

The result is a Brussels sprout that is sure to make you sing in delight.

Because you sing when eating delicious food, right?

I’m not the only one, am I?!

Sriracha Honey Brussels Sprouts

servings: 1 pound of Brussels sprouts; serves 2-4

Ingredients:

  • 1 pound Brussels sprouts, stemmed + halved (quartered if very large)
  • 2 tablespoons olive oil
  • 1 teaspoon kosher salt
  • ½ teaspoon ground black pepper
  • 2 teaspoons sriracha
  • 2 tablespoons honey
  • 1 tablespoon apple cider vinegar
  • 2 tablespoons toasted pumpkin seeds
  • 1 tablespoon roughly chopped parsley

Directions:

  1. Preheat the oven to 400°F. On a baking sheet, toss the Brussels sprouts with the oil, ½ teaspoon of the salt, and ¼ teaspoon of the pepper. Place them in the oven and roast them until they are deep brown and crispy on the edges—about 35 minutes.
  2. While the Brussels sprouts cook, in a large bowl, mix together the sriracha, honey, vinegar, the remaining ½ teaspoon of salt, and the remaining ¼ teaspoon of pepper.
  3. Remove the Brussels sprouts from the oven and toss them in the bowl with the sriracha honey mixture. To serve, top the Brussels sprouts with the toasted pumpkin seeds and parsley.
: @NikkiDinki

: @NikkiDinkiCooking
 

Find more recipes like this in Meat on the Side!

 

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4th of July Recipe Round Up

 

 

The 4th of July is just around the corner and that means fun, frolicking, and most importantly FOOD. Most years I find myself making sweet treats for my niece Lucy, as her birthday falls on the 4th. We all like to gather in Fire Island to celebrate as we sing happy birthday and watch the fire works.

 

To say Lucy loves dessert is an understatement, so I always try my best to put a smile on her sweet little sugar addicted face and make her some incredible treats. No matter what you are making this July 4th it should be easy, should make people smile and if it happens to also be red white and blue than even better. So here are some of my favorite July 4th recipes that will make your weekend that much more sweet.

 

 

 

 

Red, White + Blue Sangria  by Crista at Peace.Love.Quinoa

Let’s start this 4th of July with fizzy and refreshing white wine sangria's! In this recipe she finishes her sangria off with sparkling water; I think I'm going to skip that part and finish it with some bubbly champagne! The best part about sangria is you can use whatever wine, fruit and juice you like.

 

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