Cranberry Sage Carrots
CRANBERRY SAGE CARROTS are a simple vegetable side dish that go along wonderuflly with a big, juicy turkey!
Servings 4 -6 servings
- 1 1/2 lb. carrots sliced on the diagonal
- Salt to taste
- 1 Tbsp. sugar
- 1/2 cup chicken broth
- 1 Tbsp. butter
- 2 Tbsp. honey
- 1/2 cup dried cranberries
- 2 tsp. lemon juice
- 1 tsp. finely chopped fresh sage
Bring carrots, chicken broth, salt and 1 Tbsp. of sugar to a boil over medium heat in a medium skillet. Cover and reduce heat to simmer. Cook until almost fork tender, about 6-8 min.
Uncover and increase heat to reduce the liquid to almost 2 Tbsp. by simmering rapidly for about 1-2 min. Add the butter and honey and stir well to coat. Add the dried cranberries and continue to cook, stirring frequently for about 3 min.
Take the pan off the heat and sprinkle with the lemon juice, toss to coat. Transfer to a serving dish and sprinkle on the sage, and season with salt to taste. Serve immediately.
Calories: 185kcal | Carbohydrates: 39g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 7mg | Sodium: 252mg | Potassium: 580mg | Fiber: 6g | Sugar: 27g | Vitamin A: 28580IU | Vitamin C: 13.4mg | Calcium: 76mg | Iron: 1mg