Honey-Glazed Carrots with Cranberries Recipe

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Honey-Glazed Carrots with Cranberries Recipe

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Stovetop sides are a smart way to free up oven space when making a holiday dinner. For a little more color, sprinkle the carrots with parsley before serving. —Daniel Anderson, Kenosha, Wisconsin
MAKES:
8 servings
TOTAL TIME:
Prep: 10 min. Cook: 30 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 10 min. Cook: 30 min.

Ingredients

  • 2 tablespoons butter
  • 2 pounds carrots, thinly sliced diagonally
  • 1 cup water
  • 1/2 cup dried cranberries
  • 1/4 cup honey
  • 3/4 teaspoon salt
  • 1/8 teaspoon pepper

Directions

In a Dutch oven, heat butter over medium-high heat. Add carrots; cook and stir until crisp-tender, 8-10 minutes.
Stir in remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, until carrots are tender and glazed, 18-20 minutes. Yield: 8 servings.
Originally published as Honey-Glazed Carrots with Cranberries in Taste of Home Christmas Annual Annual 2017, p74

Nutritional Facts

2/3 cup: 127 calories, 3g fat (2g saturated fat), 8mg cholesterol, 320mg sodium, 26g carbohydrate (19g sugars, 4g fiber), 1g protein.

  • 2 tablespoons butter
  • 2 pounds carrots, thinly sliced diagonally
  • 1 cup water
  • 1/2 cup dried cranberries
  • 1/4 cup honey
  • 3/4 teaspoon salt
  • 1/8 teaspoon pepper
  1. In a Dutch oven, heat butter over medium-high heat. Add carrots; cook and stir until crisp-tender, 8-10 minutes.
  2. Stir in remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, until carrots are tender and glazed, 18-20 minutes. Yield: 8 servings.
Originally published as Honey-Glazed Carrots with Cranberries in Taste of Home Christmas Annual Annual 2017, p74

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