For a small holiday celebration, these carrots pair delightfully with everything from chicken and fish to lamb and beef. Made in a 12-inch nonstick saucepan, the yield is only about 3 servings, though you could cheat the amount of carrots up a bit to squeak out 4. Any more and you would want to use two skillets. Alternatively, you could saute two batches of carrots ahead just until browned (but still al dente and without the sauce added yet) and set them aside. At serving time, combine the two batches in the large skillet and reheat gently with a bit of butter; then add the sauce ingredients to finish. When pomegranates are in season, add a tablespoon or two of pomegranate seeds to the pan at the end of cooking. Be sure to keep the size of your carrot sticks as consistent as possible.

Serves 3

  • 1 pound carrots
  • 2 tablespoons pomegranate juice 
  • 1 tablespoon fresh lime juice
  • 1 tablespoon honey
  • 1/2 teaspoon balsamic vinegar
  • Kosher salt
  • 1 tablespoon vegetable oil
  • 4 teaspo0ns unsalted butter, divided, half kept chilled
  • ¼ cup (about 2 small) sliced scallions, white and green
  • 2 teaspoons minced fresh ginger (or 1 teaspoon grated)
  • 1 to 2 tablespoons pomegranate seeds (optional)
  • small mint leaves (optional)


1. Trim and peel your carrots and cut them into sticks that are 2 to 3 inches long, and between ¼ and 3/8 inch thick. Combine the pomegranate juice, lime, honey, and balsamic vinegar in a glass measure or small bowl.

2. In a large (12-inch) nonstick skillet, heat the vegetable oil and 2 teaspoons of the butter over medium heat. When the butter has melted, add the carrots and about ¾ teaspoon salt and stir well. Turn the heat to medium-high. Cook, stirring only occasionally and spreading out the vegetables after every stir, until all of the carrots are browned in places, about 10 minutes. (They will be somewhat shrunken and more pliable but should still be a bit firm as the sauce will finish the cooking.) Adjust the heat up if the carrots are not browning after a couple minutes; lower the heat if the carrots are browning too much after a few minutes.

3. Turn the heat to low, add the scallions, ginger, and pomegranate seeds (if using), and stir until fragrant, about 30 seconds. Add the pomegranate juice-honey mixture and stir until the liquids have mostly reduced and been absorbed, another 30 seconds to 1 minute. Immediately take the pan off the heat, add the 2 teaspoons chilled butter, and toss and stir gently until it melts. Serve warm, garnished with mint leaves if desired.