Pomegranate Carrots

1 T. olive oil
3-1/2 c. carrots, sliced diagonally into 1/4" thick slices
1/2 t. ground coriander
1/4 t. salt
1 c. unsweetened pomegranate juice
1 cinnamon stick or a pinch of ground cinnamon (optional)
Ground black pepper
Chopped fresh parsley or mint

In a skillet or saucepan on medium-high heat, warm the olive oil, add the carrots, and cook for 5 minutes, stirring frequently. Add the coriander and salt and stir for a minute, then add the pomegranate juice and cinnamon (if using). Simmer uncovered on medium-low heat for about 15 minutes, stirring frequently, until the juice has reduced and the carrots are tender. Add black pepper to taste. Remove the cinnamon stick before serving. Serve topped with parsley or mint.

Serves 4.

Adapted from Moosewood Restaurant Cooking for Health, p. 302.