“A great side dish! Healthy and fast. You can use baby carrots.” - by Katie
Ingredients
Adjust Servings
Original recipe yields 4 servings
Directions
- Melt butter in a skillet over medium heat. Cook and stir carrots in the hot butter until they begin to soften, about 5 minutes; season with salt and black pepper.
- Stir orange juice and pomegranate juice into carrots, bring to a simmer, and reduce heat to low. Simmer carrots until tender, stirring occasionally, 10 to 12 minutes.
Nutrition
Amount Per Serving (4 total)
- Calories
- 80 cal
- 4%
- Fat
- 3.1 g
- 5%
- Carbs
- 12.9 g
- 4%
Based on a 2,000 calorie diet
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Reviews (1)
Rate This Recipe
"I didn't find that the pom juice lent any of its flavor to this. It mostly just tasted like oj. Family weren't overly thrilled with them either. I cooked them for at least 20 minutes and still weren't..." See more really tender yet. Even though it's meant to be healthy it would benefit from a little sweetening."
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