Glazed carrots and cranberries are perfect as a side for holiday meals or any special occasion, offering a burst of color and flavor that complements a variety of main courses, and adding a sweet and savory element to the meal.
Ingredients
- 1 lb of carrots, peeled and sliced diagonally
- 1/2 cup of dried cranberries
- 2 tablespoons of unsalted butter
- 2 tablespoons of honey
- 1 tablespoon of brown sugar
- 1/4 teaspoon of ground cinnamon
- 1/4 teaspoon of salt
- 1/4 cup of water
- 1 tablespoon of chopped fresh parsley for garnish
Instructions
- Prepare the Carrots: In a medium saucepan, add the sliced carrots and water. Bring to a boil over medium-high heat.
- Simmer Until Tender: Reduce the heat to medium-low, cover, and let the carrots simmer for about 8-10 minutes, or until they are tender but not mushy. Drain any excess water.
- Make the Glaze: In the same saucepan, add the butter, honey, brown sugar, cinnamon, and salt. Stir until the butter is melted and the mixture is well combined.
- Combine with Cranberries: Add the cranberries to the glaze and stir to coat them evenly.
- Glaze the Carrots: Return the carrots to the saucepan, and gently stir them with the cranberry glaze until the carrots are fully coated.
- Serve: Transfer the glazed carrots and cranberries to a serving dish. Garnish with fresh parsley if desired. Serve warm and enjoy!
Nutrition Information (per serving)
The following nutrition information is approximate and will vary based on specific ingredients and portion sizes:
| Nutrient | Amount |
| Calories | 130 |
| Total Fat | 4g |
| Saturated Fat | 2.5g |
| Cholesterol | 10mg |
| Sodium | 150mg |
| Total Carbohydrates | 25g |
| Dietary Fiber | 3g |
| Sugars | 17g |
| Protein | 1g |