1 pound carrots, peeled and cut into 2-1/2 by 1-1/2 inch sticks
1 teaspoon salt, divided
1 tablespoon brown sugar
1 teaspoon cinnamon
3/4 teaspoon dry mustard
1/4 cup orange juice
2 tablespoons butter
1/2 cup sweetened dried cranberries
1/3 cup pecans, coarsely chopped, garnish
Place carrots and one-half teaspoon salt in a large saucepan. Cover with water and bring to a boil.
Reduce heat; cook ten minutes or until carrots are fork tender. Drain.
Combine brown sugar, cinnamon, mustard and remaining salt in a small mixing bowl. Add orange juice.
Melt butter in a large skillet. Add carrots and orange juice mixture. Cook two to three minutes or until carrots are coated, stirring frequently. Add sweetened dried cranberries; cook until heated through. Garnish with pecans.
Recipe makes 4 to 6 servings.
Cooked carrots are an excellent source of vitamin A, a good source of potassium, and contain vitamin B6, copper, folic acid, and magnesium. The high level of beta-carotene is very important and gives carrots their distinctive orange color.
You may also like...
Share This Page