2 pounds of baby cut carrots
3 tablespoons of unsalted butter
1 cup of pomegranate juice
1/4 cup of honey
1/2 cup of water
1/2 teaspoon of sea salt
1/4 teaspoon of ground black pepper
- Place the carrots in a 14-inch nonstick skillet over medium heat. Add the butter, juice, honey, water, salt and pepper. Bring to a boil, shaking pan occasionally, until butter melts. Reduce heat to medium and simmer, shaking pan occasionally, until the liquid evaporates the carrots are tender and shiny, 38-40 minutes.