Carrot Cranberry Saute

READY IN: 35mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition

DIRECTIONS

  • Place the carrot sticks with about 1/2 teaspoon salt in a saucepan; cover with water and bring to a boil, reduce heat and cook for about 7-9 minutes, just until tender-crisp; drain very well (or you can steam the carrots also).
  • In a small mixing bowl combine the brown sugar, cinnamon, mustard and about 1/2 teaspoon salt, add in the orange juice; whisk to combine.
  • Melt butter in a skillet, add in carrots and the orange juice mixture.
  • Cook for 2-3 minutes or until the carrot sticks are coated, stirring frequently.
  • Add in sweetened dried cranberries; cook until heated through.
  • Season with pepper if desired.
  • Garnish with chopped pecans.