Cranberry Maple Carrots

Lennie's Note:

A lovely side dish for a holiday meal, or any poultry or pork dinner.

• Total Time: 25 mins
• Prep Time: 10 mins
• Cook Time: 15 mins

Ingredients:

Servings: 8

• 2 lbs baby carrots, peeled if necessary
• 2 tablespoons unsalted butter
• 1/2 cup craisins (dried cranberries)
• 2 tablespoons pure maple syrup
• 1 teaspoon minced fresh ginger
• 1/2 teaspoon finely chopped fresh rosemary
• salt and pepper

Directions:

1. Place carrots in a saucepan and cover with salted water; bring to a boil over high heat.
2. Reduce heat to medium and boil for 3 to 4 minutes or until almost fork tender; drain well and set aside.
3. In a large skillet, melt butter over medium-high heat, then add carrots to melted butter, along with the craisins.
4. Cook, stirring frequently, for 3 to 5 minutes or until carrots begin to brown.
5. Stir in maple syrup, then add ginger, rosemary, and salt and pepper.
6. Cook until carrots are tender, shiny and caramelized.

Reviews

[Barb Gertz]

WoW, These are so good, we really enjoyed the carrots. I served them with a green Salad, Baked Ham and AuGratin Potatoes. Also Peach Kuchen for Dessert, Yum Yum. Thanks Lennie for the great recipe.

[DDW]

This is a different way to make carrots. I'm trying to get more veggies in our meals and I think this is a good one! I used baby carrots and dried herbs- I'm sure fresh would be way...better.

[Madi]

I made this for Christmas dinner and it was a hit. I'll be making them again. I didn't change anything in the recipe. Thanks!!