Total Time
20mins
Prep 5 mins
Cook 15 mins

The carrots get a butterscotch flavor from the cranberry glaze. Recipe courtesy Charlotte Hansen of The Jamestown Sun.

Ingredients Nutrition

Directions

  1. Scrape carrots and slice crosswise on bias about 1/2 inch thick.
  2. Cook, covered in small amount of boiling water, until just tender, 6 to 10 minutes.
  3. Combine butter, cranberry sauce, brown sugar and salt in skillet.
  4. Heat slowly and stir until cranberry sauce melts.
  5. Add drained carrots; heat, stirring occasionally, until nicely glazed on all sides about 5 minutes.

Reviews

(1)
Most Helpful

Right on! This is such an easy side dish to make & makes for a jazzed up side dish that takes an otherwise somewhat bland vegetable to higher level. The only change I made was that I added about 1/4 cup of dried cranberries at the end. Many thanks for the recipe ~ Now I can't wait to make it when my son & his wife [both strict vegetarians] come over!

Sydney Mike January 31, 2007

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