Pomegranate Molasses-Glazed Carrots & Golden Beets

  • 1 lb carrots, peeled and sliced diagonally 1/4″ thick
  • 1 lb golden beets, peeled and diced into 3/4″ cubes
  • 1/2 cup water
  • 3 Tbsp pomegranate molasses
  • 1 Tbsp brown sugar
  • 2 Tbsp butter
  • 1/2 tsp ground cinnamon
  • 1/2 tsp kosher salt
  • Zest and juice of 1/2 lemon
  • 1 cup chopped salted pistachios

Try this recipe if you’re looking to use carrots and beets in a unique way!  Sweet & tangy pomegranate molasses brings out the natural sweetness of the root vegetables, crunchy salted pistachios add welcome flavor and texture, and lemon and cinnamon team up to complete the dish with Middle Eastern flair!

Combine carrots, beets, water, pomegranate molasses, brown sugar, butter, cinnamon, salt, lemon juice and zest in a large skillet.  Bring to a boil over med-high heat.  Cover and cook until carrots and beets are just tender, 6-8 minutes.  Uncover and cook, stirring frequently, until the liquid is syrupy, 6-8 minutes more.  Remove from heat and stir in pistachios before serving warm.

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