sted Walnuts and Pomegranate-Honey Glaze Recipe
A delightful side dish featuring tender caramelized carrots enhanced with a sweet pomegranate-honey glaze, topped with crunchy toasted walnuts and creamy feta cheese. This recipe balances sweet, savory, and tangy flavors for a unique and vibrant addition to any meal.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Sautéing and toasting
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Scale
For the Carrots
- 1.5 lb (700 g) carrots, peeled and sliced on the bias
- 2 tbsp olive oil
- 1 tbsp unsalted butter
- ½ tsp salt
- ¼ tsp black pepper
- 1 tsp honey or maple syrup
For the Pomegranate-Honey Glaze
- 3 tbsp honey
- 2 tbsp pomegranate juice
- 1–2 tbsp water (optional, to thin if needed)
For Topping
- ⅓ cup walnuts, roughly chopped and toasted
- ½ cup feta cheese, crumbled
- 1 tbsp fresh parsley, chopped
Instructions
- Caramelize the Carrots: Heat olive oil and butter in a skillet over medium heat. Add the sliced carrots along with salt and black pepper. Cook for 10–12 minutes, stirring occasionally, until the carrots are tender and lightly caramelized on the edges. Drizzle the honey or maple syrup over the carrots and cook for another 2–3 minutes to coat and enhance sweetness.
- Prepare Pomegranate-Honey Glaze: In a small saucepan over low heat, combine honey and pomegranate juice. Warm gently for 1–2 minutes until the mixture is smooth and well blended. If the glaze seems too thick, add 1–2 tablespoons of water to reach your preferred consistency.
- Toast Walnuts: In a dry skillet over medium heat, toast the roughly chopped walnuts for 2–3 minutes, stirring frequently, until they are fragrant and light golden brown. Be careful not to burn them.
- Assemble & Serve: Transfer the caramelized carrots to a serving dish. Drizzle evenly with the pomegranate-honey glaze, then sprinkle the toasted walnuts, crumbled feta cheese, and fresh chopped parsley on top. Serve warm or at room temperature for best flavor.
Notes
- Use carrots of similar size to ensure even cooking and caramelization.
- Adjust sweetness by increasing or decreasing the honey or maple syrup as desired.
- Pomegranate juice can be substituted with cranberry juice for a different flavor profile.
- To make this dish vegan, substitute feta cheese with a plant-based alternative and use maple syrup instead of honey.
- Toast the walnuts carefully and watch closely to avoid burning, which can cause bitterness.
- This dish pairs well with grilled meats, roasted chicken, or can be served as a standalone vegetarian option.
Nutrition
- Serving Size: 1 serving (approximately 1/4 of the recipe)
- Calories: 250 kcal
- Sugar: 19 g
- Sodium: 250 mg
- Fat: 15 g
- Saturated Fat: 4 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 4 g
- Protein: 5 g
- Cholesterol: 10 mg
Keywords: caramelized carrots, pomegranate-honey glaze, toasted walnuts, feta cheese, side dish, vegetarian, Mediterranean