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Sweet and Tangy Pomegranate Glazed Carrots

1/2 cup orange juice
3 tbsp pomegranate molasses
1 tub knorr homestyle beef stock
1/4 tsp chinese 5-spice
1 tbsp butter
1 lb baby carrots
sliced green onions or chives, for garnish (option)

Preheat oven to 375 degrees.

Add the first five ingredients to a small saucepan over low heat. Whisk sauce until the butter has melted and the Knorr Homestyle Beef Stock dissolves completely. Remove from heat.

Place baby carrots in a 8.5"x11" baking dish in a single layer. Pour orange juice mixture over carrots. Toss to coat.

Place baking dish in preheated 375 degree oven. Bake carrots 50-60 minutes, or until glazed and tender, stirring carrots & scraping the bottom of the pan with a rubber spatula every 10-15 minutes to prevent burning and help evenly glaze. Remove from oven and scrape glazed carrots into a serving dish. Garnish with sliced green onions or chives. Serve hot.

Servings: 4 side dish portions
Total cooking time: 1 hour

Recipe by Amanda Simpson
http://www.whatwereeating.com/

From post: Holiday Recipe: Sweet and Tangy Pomegranate Glazed Carrots
http://www.whatwereeating.com/recipes/holiday-recipe-sweet-and-tangy-pomegranate-glazed-carrots/