I have a serious sweet tooth. I crave all things sugary. And, as I’ve begun eating healthier, that means adding less sugar to my foods, eliminating as much refined sugar as I can, and checking the glycemic index before I use or buy any kind of sugar. (Yup, I’m the weirdo in the baking aisle for 15 minutes staring at my phone.) But, just because i’ve cut a lot of sugar out of my diet doesn’t mean I don’t still crave it. (Haven’t you seen those articles recently comparing sugar’s addictive qualities to crack?! I need rehab stat!) This side dish totally satisfies any cravings I have.
Annnyywayyys, My sugar cravings mean that sometimes my non-desert food ends up sweet too – like these carrots. They are are pretty sweet and tasty roasted on their own, but man, add a little honey and pomegranate pureé and these things could just as well be a dessert. I honestly just ended up eating them as snacks instead of attacking a bar of a chocolate. Since most of the sweetness comes from the pomegranates and not the honey I don’t feel like I’m cheating on my attempts to reduce sugar.
Just um, try not to eat ALL the pomegranates while you are making this because, um, then you have to go to buy another one. Not that I would know anything about that…
- 1 Pomegranate
- 10 Carrots
- 1 tablespoon honey
- Preheat oven to 350
- In a medium size pot, steam the carrots for about 5-10 minutes until they are tender, but not soft.
- Cut open your pomegranate and remove all seeds, reserving some for garnish and snacking.
- In a small sauté pan add pomegranates and enough water to just cover them. Simmer the pomegranates until they are soft.
- Remove pomegranates from water and pan and in a food processor or using and immersion blender purée until smooth. Mix in honey.
- On a baking sheet cover carrots with pomegranate honey purée and roast until softened, about 15 minutes.
- Remove and garnish with leftover seeds.