Ingredients
1/4 cup pure pomegranate juice
1 T balsamic vinegar
2 tsp honey
2 T unsaltede butter
2 T evoo
2 lb carrots, trimmed, peeled, and cut into sticks about 2"long and 3/8" wide
kosher salt
1/3 cup chicken broth
1/8 tsp cayenne
2 T lighly packed thinly sliced fresh mint
Preparation
Combine the juice, vinegar, and honey in a measuring cup and whisk. Cut 1 T of butter into 4 pieces and refrigerate In a 12" skillet, heat remaining butter with the olive oil over med high heat. When the butter has melted, add the carrots and 1 1/2 tsp salt and toss well to coat. Cook without stirring until the bottom layer of carrots is lightly browned in spots. Using tongs, stir nad flip carrots and leave undisturbed for about 2 min to brown. Continue cooking, occasionally stirring until most carrots are browned in places. Reduce heat to medium if they brown to much. Carefully, add the chicken broth, cover quickly, and cook until all but about 1 T of the broth has evaporated, about 2 min. Uncover, reduce heat to med low, and add pomegranate mixture and teh cayenne. Cook, stirring gently, until mixture reduces and becomes slightly glazey. Take pan off heat, add chilled butter, and gently toss until butter has melted. Season to taste with salt and stir in about 2/3 of the mint. Serrve and garnish with remainder of mint
