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.
Nutrition Facts2/3 cup: 127 calories, 3g fat (2g saturated fat), 8mg cholesterol, 320mg sodium, 26g carbohydrate (19g sugars, 4g fiber), 1g protein.
Originally published as CRANBERRY GLAZED CARROTS in Taste of Home Christmas Annual 2017
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