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Ingredients25 m servings 80 cals
Original recipe yields 4 servings
- 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.
Per Serving: 80 calories; 3.1 g fat; 12.9 g carbohydrates; 1 g protein; 8 mg cholesterol; 181 mg sodium. Full nutrition
ReviewsRead all reviews 2
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 w...