Cranberry-Glazed Carrots

Makes 8
Prep 15 m
Cook 25 m



  1. 1 of 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 Information for Cranberry-Glazed Carrots
Servings Per Recipe: 8
Per Serving: 8 mg chol., 2 g sat. fat, 26 g carb., 3 g Fat, total, 129 kcal cal., 1 g pro., 3 g fiber, 203 mg sodium
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Printed from 07/17/2019