Baby Rainbow Carrots with Pomegranate & Walnuts
Spring is here! Spring means color! I just had to have these beautiful rainbow carrots when I saw them at the store. I knew they would make the most vibrant side dish. Wouldn’t these be perfect alongside a holiday ham or turkey? They may even steal the spotlight from the main dish. These are a welcomed change from the ordinary orange everyday carrots, although those would also be delicious.
I simply roast these until they get sweet and golden with some honey and balsamic vinegar. Then I top them with some brown sugar & butter glazed walnuts and some tart pomegranate kernels. The pomegranate kernels cut through the earthy sweetness of the carrots. You can find pomegranate kernels right in the produce and fruit section of the store. I have even bought them frozen! Those are perfect for keeping in the freezer and using them whenever you want!
Simple, sweet and easy!
Baby Rainbow Carrots with Pomegranate & Walnuts
Ingredients
- 2 12 ounce packages baby rainbow carrots
- 1/4 cup chopped walnuts
- 1 tablespoon brown sugar
- 1 tablespoon butter
- 3 tablespoons olive oil
- 1 tablespoon honey
- 1 tablespoon balsamic vinegar
- 1 tablespoon rosemary
- 1/4 cup pomegranate kernels
- salt & pepper
- thyme for garnish
Instructions
Glazed Walnuts
- In a small saute pan heat butter and brown sugar.
- Add walnuts. Toss to combine.
- Heat until the sugar has almost dissolved.
- Remove walnuts to a small cookie sheet lined with parchment paper. Cool slightly. Place in the fridge while you prepare carrots.
Carrots
- Pre heat oven to 375 degrees.
- Wash and dry carrots.
- In a small bowl combine oil, vinegar, honey, balsamic, rosemary and salt & pepper.
- Spread carrots on an even layer on a large cookie sheet. Pour balsamic mixture over the carrots.
- Roast carrots for 45 minutes.
- Place carrots in a serving bowl and top with walnuts and pomegranate kernels. Garnish with thyme.
