Servings: 8 Prep 15 mins Cook 25 mins
- 2 tablespoons butter
- 2 pounds carrots, peeled and cut diagonally into thin slices (about 5 cups)
- 1/2 cup dried cranberries
- 1 1/2 cups water
- 1/4 cup honey
- 1/2 teaspoon salt
- 1/8 teaspoon black pepper
1. Melt butter over medium-high heat in a large skillet. Add the carrots; toss to coat carrots evenly with butter. Add cranberries, water, honey, salt and pepper. Bring to boiling. Reduce heat; simmer, uncovered, stirring occasionally, until the liquid has reduced to a syrupy glaze and the carrots are tender, about 25 minutes. Serve.
Nutrition Facts Servings Per Recipe: 8; Amount Per Serving: cal. (kcal): 129, Fat, total (g): 3, chol. (mg): 8, sat. fat (g): 2, carb. (g): 26, fiber (g): 3, pro. (g): 1, sodium (mg): 203, Percent Daily Values are based on a 2,000 calorie diet.