Cranberry Maple Carrots

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

• Ready In: 25 mins
• Serves: 8

Ingredients

• 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.