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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 8 |
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A lovely side dish for a holiday meal, or any poultry or pork dinner. 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.
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