Glazed carrots are a classic holiday side because they complement turkey, beef and ham. The bold flavors of these hot honey carrots sprinkled with crunchy pomegranate seeds make them an easy, modern classic for holidays and any day.
2 cans (14.5 oz. each) Del Monte® Hot Honey Sliced Carrots
2 tsp. olive oil
2 tsp. minced garlic (2 large cloves)
1/2 tsp. kosher salt
1 tsp. smoked paprika
1/2 tsp. ground cumin
1/8 tsp. ground cinnamon
1 Tbsp. fresh lemon juice
1 to 2 Tbsp. coarsely chopped fresh parsley
2 Tbsp. pomegranate seeds, optional
Gently shake carrot cans before opening. Drain 1 can in a colander. Set the colander over a bowl and drain the second can, capturing the sauce. Set aside all carrots in the colander and the sauce in a bowl.
Heat olive oil over medium heat in a 12-inch non-stick skillet. Add garlic and salt; cook about 45 seconds, stirring constantly. Add spices and cook about 15 seconds, stirring constantly. Do not let it become too dark or burned.
Immediately add carrots, carrot sauce and lemon juice to skillet. Bring to a boil over high heat; reduce heat to medium-high and cook 8 to 10 minutes, shaking pan occasionally, until almost no liquid remains.
Add parsley and stir gently with a silicone spatula. Transfer to a serving bowl and sprinkle with pomegranate seeds.