Glazed Carrots with Orange and Cranberries
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 lb peeled carrots1/4 cup low sodium chicken broth1/4 cup orange juice1/2 tsp salt 1/4 cup dried cranberries1/2 Tbl orange zest1 Tbl sugar1 Tbl butter, cut into fours2 tsp lemon juicepepper
1. slice carrots on the bias. Combine carrots, cranberries, broth, orange juice, sugar and salt in 12-inch nonstick skillet. Cover and bring to a simmer and continue to cook covered, stirring occationally, until carrots are almost tender, about 5 min.
2. Uncover, return to a boil, and continue to cook until liquid has reduced to about 2 Tbl, about 2 minutes
3. Stir in the butter, continue to cook, stirring fequently, unitl the carrots are completely tender and the glaze is lightly golden, about 3 minutes. Off the heat, stir in the lemon juice and season with pepper to taste.
Number of Servings: 4
Recipe submitted by SparkPeople user LTMUSICK12.
2. Uncover, return to a boil, and continue to cook until liquid has reduced to about 2 Tbl, about 2 minutes
3. Stir in the butter, continue to cook, stirring fequently, unitl the carrots are completely tender and the glaze is lightly golden, about 3 minutes. Off the heat, stir in the lemon juice and season with pepper to taste.
Number of Servings: 4
Recipe submitted by SparkPeople user LTMUSICK12.
Nutritional Info Amount Per Serving
- Calories: 124.4
- Total Fat: 3.4 g
- Cholesterol: 7.8 mg
- Sodium: 429.0 mg
- Total Carbs: 24.0 g
- Dietary Fiber: 4.5 g
- Protein: 1.7 g
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