Sweet Maple Carrots with Cranberries & Toasted Pecans

Sometimes I forget that carrots are good for anything besides soups and crudité. One night I found that they were all we had left in the crisper drawer, so they became a side dish. With a few sweet and crunchy ingredients to dress them up, they were almost like eating dessert for dinner!

Sweet Maple Carrots with Cranberries & Toasted Pecans
4 servings

2 C carrots, sliced
1/4 C orange juice
2 T dried cranberries
1 T maple syrup
2 T brown sugar
1/8 tsp fresh grated nutmeg
1 T butter (*use Earth Balance or omit for vegan)
1/4 C toasted pecans

Boil carrot slices about 15 minutes until tender, and drain.

In a saucepan, heat juice, cranberries, maple, sugar, and nutmeg until dissolved together and cranberries plump. Whisk in the butter and add the carrots. Stir over low-medium heat until liquid evaporates and carrots are glazed.

Top with toasted pecans.
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