HONEY-GLAZED CARROTS WITH PISTACHIOS AND POMEGRANATE

BY: Nathan Michael & Julia Flowers

  • cooking-duration 35 minutes
  • servings 6 SERVINGS
  • cooking-style oven
  • cooking-mode beginner

When it comes to hosting for the Holidays, my wife Julia and I love comfort foods with a touch of decadence. That’s why Snake River Farms always fits the bill. The season already has enough decisions waiting to be made, so when it comes to hosting dinner, we stick to what we know will be great: American Wagyu.

Hosting doesn’t have to be a chore, so we put together some of our favorite tips / recipes for entertaining during the holidays...

Ingredients

Honey-Glazed Carrots

  • 2 pounds petite carrots or full-size carrots peeled and cut into three-inch sticks

  • 1 tablespoon honey

  • 1 tablespoon olive oil

  • 6 sprigs of fresh thyme

  • 1 tablespoon pistachios roasted and chopped

  • 2 tablespoons pomegranate arils

  • salt and pepper to taste

Directions

1
Preheat oven to 400° and line a baking sheet with parchment paper. On the baking sheet place carrots in a single layer and toss with honey, olive oil, thyme sprigs, and salt and pepper until well coated. Roast for 20-30 minutes depending on the size of the carrots, until fork tender.
30 minutes
2
In a serving dish place carrots and top with chopped pistachios and pomegranate. It can be served warm or room temp.
2 minutes