This recipe combines savory and sweet ingredients for a delicious side dish.
Glazed Carrots and Cranberries
Ingredients
1 pound carrots, cut diagonally into ¼-inch thick slices
½ teaspoon salt
2 Tablespoons sugar, divided
½ cup low-sodium chicken broth
1 Tablespoon margarine or butter
½ cup dried cranberries
2 teaspoons lemon juice
Directions
- Wash hands with soap and water.
- Rinse or scrub fresh vegetables under running water before preparing.
- In a large skillet over medium-high heat, add carrots, salt, 1 Tablespoon sugar and broth. Bring to a boil. Cover and reduce heat. Simmer, stirring occasionally, until carrots are almost tender, about 5 to 8 minutes.
- Uncover and turn the heat to high. Stir a few times until the liquid is reduced to about 2 Tablespoons, about 1 to 2 minutes.
- Stir in margarine or butter and remaining sugar. Add cranberries and stir often until the carrots are tender and glaze is golden, about 3 minutes.
- Remove from heat and stir in lemon juice. Serve warm.
- Refrigerate leftovers within 2 hours.
You might also like...
Fruit and Nut Slaw
Fruit and Nut Slaw
This fresh salad is the perfect combination of fresh veggies and sweet and savory toppings.
Prepare:
20 minutes
Makes:
8 cups
Stovetop Brown Rice
Stovetop Brown Rice
Nutrient-rich whole grain that can be used in a variety of recipes. Great make-ahead staple.
Prepare:
5 minutes
Cook:
45 to 55 minutes
Makes:
3 cups
Honey Mustard Dressing
Honey Mustard Dressing
This homemade yogurt-based honey mustard dressing is sweet and tangy!
Prepare:
5 minutes
Makes:
12 tablespoons
Broccoli Cheddar Soup
Broccoli Cheddar Soup
This cheesy and veggie-filled soup is perfect for lunch or dinner any time of year.
Prepare:
10 minutes
Cook:
15 minutes
Makes:
4 Cups
Stovetop Millet
Stovetop Millet
This ancient whole grain has a mild corn-like flavor and a light fluffy texture when cooked.
Prepare:
5 minutes
Cook:
25 minutes
Makes:
3 cups
Prepare:
20 minutes
Cook:
15 minutes
Makes:
4 cups
Comments
This was an interesting vegetable dish. We liked the slight sweet-tart flavor that the cranberries added and the savory touch that the butter provided. I think I will make this again with half the butter. I liked this as a different way to enjoy cooked carrots. Thanks!