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Number of servings: 4

Ingredients

3 ½ cups of carrots, sliced into ¼” thick rounds

1 tbsp olive oil

1 tsp coriander

1 tsp salt

1 cup pomegranate juice, unsweetened

a pinch of cinnamon

black pepper, to taste

chopped fresh parsley, for garnish (use flat leaved Italian parsley if possible)

Preparation:

Heat the olive oil in a large skillet or medium saucepan over medium high heat. Once the oil is hot, add the sliced carrots to the pan. Cook for 5 minutes, stirring regularly. Add the salt and coriander, stir and continue cooking for another 1 - 2 minutes, stirring occasionally. Add the cinnamon and pomegranate juice and reduce the heat to medium. Simmer, uncovered, over medium-low heat for 15 – 20 minutes, stirring regularly until the juice has reduced to a glaze and the carrots are tender. Serve hot topped with chopped parsley.