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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 4 |
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This is a great carrot side dish that can easily be doubled or even tripled to serve a large dinner party. You can make this with peeled baby carrots also. Pat the cooked carrot sticks dry with a paper towel to insure they are very dry before placing them in the skillet. Ingredients:
1 lb carrot, peeled and cut into about 2-1/2x1/2-inch sticks (you can make them a little larger if desired) |
1/2 teaspoon salt |
1 -2 tablespoon brown sugar |
1 teaspoon cinnamon |
3/4 teaspoon mustard powder |
1/4 cup orange juice |
3 tablespoons butter |
1/2 cup dried sweetened cranberries (i use ocean spray dried craisins) |
black pepper |
1/2 cup coarsely chopped pecans |
Directions:
1. 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).
2. 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.
3. Melt butter in a skillet, add in carrots and the orange juice mixture.
4. Cook for 2-3 minutes or until the carrot sticks are coated, stirring frequently.
5. Add in sweetened dried cranberries; cook until heated through.
6. Season with pepper if desired.
7. Garnish with chopped pecans.
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