Ingredients:
1 tablespoon unsalted butter
3 cups ½-inch thick sliced carrots
¼ cup fresh lemon or orange juice (the lemon will make this very tart)
¼ cup pomegranate juice
sea salt and freshly ground black pepper
Directions:
1. In a medium skillet, melt butter over medium heat. Add the carrots and sauté until they are bright orange, about 2 minutes.
2. Pour on orange or lemon juice and pomegranate juice. Season to taste with salt and pepper. Simmer, stirring occasionally, until the carrots are tender-crisp and glazed, about 12 minutes.
Makes 4 servings