Honey-Glazed Carrots with Cranberries
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
Total TimePrep: 10 min. Cook: 30 min.
- 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
- 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.