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
- 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.
2/3 cup: 127 calories, 3g fat (2g saturated fat), 8mg cholesterol, 320mg sodium, 26g carbohydrate (19g sugars, 4g fiber), 1g protein.
© 2019 RDA Enthusiast Brands, LLC