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

1. Prepare the Carrots: In a medium saucepan, add the sliced carrots and water. Bring to a boil over medium-high heat.
2. 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.
3. 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.
4. Combine with Cranberries: Add the cranberries to the glaze and stir to coat them evenly.
5. Glaze the Carrots: Return the carrots to the saucepan, and gently stir them with the cranberry glaze until the carrots are fully coated.
6. Serve: Transfer the glazed carrots and cranberries to a serving dish. Garnish with fresh parsley if desired. Serve warm and enjoy!