This recipe is a fun way to dress up carrots. With the sweet-tart pomegranate, the crunch from the pistachios – this side is a decadent yet simple side dish.

1. To blanch the carrots: Set up an ice water bath. Bring 2 quarts of generously salted water to a boil in a large saucepan. Add carrots and cook until barely tender, about 3 minutes. Transfer carrots to an ice water bath to cool, then drain, and set aside.

2. To prepare the glaze: To a large nonstick skillet set over medium heat, add oil. When oil is shimmering, add shallots and cook until softened but not browned, 2 to 3 minutes. Add pomegranate juice, honey, and butter, stirring to combine. Simmer until liquids reduce to form a glaze 3 to 4 minutes. Add carrots until just heated through. Remove skillet from heat. Taste and adjust seasoning with salt and pepper.

3. To serve: Transfer carrots to a serving platter, top with parsley, pistachios and finishing salt.