Just in time for Thanksgiving!

Pomegranate/balsamic

glazed carrots

(Serves: 8)

¼ cup pure pomegranate juice (or use a cherry-pomegranate blend)

1 T. balsamic vinegar

2 tsp. honey

2 T. unsalted butter, divided

2 T. olive oil

2 pounds carrots, trimmed, peeled and cut into sticks about 2 inches long and -inch wide

Kosher salt

1/3 cup lower-salt chicken broth

tsp. cayenne pepper

2 T. lightly packed fresh chopped fresh herbs such as parsley, tarragon or mint

Steps: In a glass measure whisk the juice, vinegar and honey. Cut 1 T. of the butter into 4 pieces and refrigerate.

In a 12-inch skillet, heat the remaining 1 T. butter with the olive oil over medium-high heat. When the butter has melted, add the carrots and 1½ tsp. salt and toss well to coat.

Cook without stirring until the bottom layer of carrots is lightly browned in spots, 4 to 5 minutes. Using tongs, stir and flip the carrots and then leave undisturbed for 1 to 2 minutes to brown.

Continue cooking, occasionally stirring and flipping, until most of the carrots are a bit browned in places and are starting to feel tender, an additional 3 to 5 minutes. Reduce the heat to medium if the bottom of the pan begins to brown too much.

Carefully add the chicken broth, cover quickly, and cook until all but about 1 T. of the broth has evaporated, about 2 minutes. Uncover, reduce the heat to medium-low, and add the pomegranate mixture (rewhisk, if necessary) and the cayenne.

Cook, stirring gently, until the mixture reduces and becomes slightly glazy, about 1 minute. Take the pan off the heat, add the chilled butter and gently toss with a heatproof spatula until the butter has melted, 30 seconds to 1 minute. Season to taste with salt and stir in about two-thirds of the herbs. Serve in a warm shallow bowl or on a platter, garnished with the remaining herbs.