Pomegranate juice adds tartness to sweet tender carrots. We love these served hot and at room temperature.
1. Heat the olive oil over medium heat in a large heavy skillet or cast iron pan. Toss in the carrots and cook for 5 minutes. Add the pomegranate juice, cinnamon stick, salt and pepper then simmer, uncovered, stirring occasionally until the carrots are tender and the liquid has reduced down to a glaze; about 20 minutes.
2. Stir in butter and cook for another minute or until melted. Remove the cinnamon stick and serve.