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"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Honey-glazed Carrots with Ginger & Cranberries Recipe

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This recipe for Honey-glazed Carrots with Ginger & Cranberries is from Food, Family and Fun on a Dime, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 lbs baby carrots
2 tbsp butter
2 tbsp honey
⅓ cup dried cranberries
1 tsp minced ginger (optional)
1 tsp finely chopped fresh rosemary
½ tsp each salt and pepper
Directions:
Directions:
Wash carrots and place in a saucepan. Barely Cover the carrots with salted water and bring to a boil. Reduce heat to medium and cook for 5 to 6 minutes or until almost fork-tender. Drain. Pat carrots dry with paper towels.

Melt butter in a large, heavy skillet set over medium-high heat. When pan is hot, add carrots. Cook, tossing occasionally, for about 7 minutes or until carrots begin to brown. Drizzle with honey. Add cranberries, ginger, rosemary, salt and pepper. Toss to coat and warm up the cranberries, 1-2 minutes more. Serve immediately.
Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
15 minutes
Personal Notes:
Personal Notes:
I make this dish and vary the dried fruit variations to celebrate the season you are in; example: raisins, dates, prunes, figs, apricots, peaches, apples, pears, cranberries, blueberries, cherries, strawberries, mango, papaya, kiwi fruit and pineapple. Dried fruits retain most of the nutritional value of fresh fruits. In general, all dried fruits provide essential nutrients and an array of health protective bioactive ingredients, making them valuable tools to both increase diet quality and help reduce the risk of chronic disease. (they make the carrots yummy and esthetically pleasing to the eyes is why I play with this recipe)

 

 

 

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