A ridiculously easy, pretty, and delicious side dish, it's hard to go wrong with these glazed carrots. The pomegranate molasses offers a bit of tartness to complement the sweetness of the vegetable, and the butter lends a richness to the dish.

Whether serving this at Rosh Hashanah, as I did, or for Sukkot (the pilgrimage festival which began at sundown on Sunday), or at Thanksgiving (it's coming sooner than you think!), these carrots contribute to the specialness of a holiday dinner. But they're so quick to prepare that they can even lend their color and flavor to an everyday meal, as well.

Enjoy!

Pomegranate Molasses Glazed Carrots

1 pound carrots, peeled
2 tablespoons butter
2 tablespoons pomegranate molasses (available at Middle Eastern markets)

Slice carrots into coins, about 1/4-inch thick. Place into a saucepan, cover with water, bring to a boil and cook over medium-high heat for 10 minutes until fork-tender. Drain, and return carrots to saucepan.

Add butter and pomegranate molasses; cook, stirring occasionally, just until butter melts and carrots are glazed.

Serves 4-6 as a side dish.

Mary Bilyeu writes for AnnArbor.com on Tuesdays, Wednesdays, and Fridays, telling about her adventures in the kitchen - making dinner, celebrating holidays, entering cooking contests, meeting new friends ... whatever strikes her fancy. She is also on a mission to find great deals for her Frugal Floozie Friday posts, seeking fabulous food at restaurants on the limited budget of only $5 per person. Feel free to email her with questions, comments, or suggestions: yentamary@gmail.com.

Go visit Mary's blog — Food Floozie — where she enthuses and effuses over all things food-related; and look for her monthly articles in the Washtenaw Jewish News. "Like" her on Facebook, or send a tweet on Twitter, too.

The phrase "You Should Only Be Happy" (written in Hebrew on the stone pictured in this post) comes from Deuteronomy 16:15 and is a wish for all her readers - when you come to visit here, may you always be happy.