Cranberry-Carrot Sauté

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  • servingServings

Ingredients

  • 1 lb. carrots, peeled and cut into 2 1/2- by 1/2-inch sticks
  • 1 tsp. salt
  • 1 Tbs. brown sugar
  • 1 tsp. ground cinnamon
  • 3/4 tsp. dry mustard
  • 1/4 cup orange juice
  • 2 Tbs. butter
  • 1/2 cup dried cranberries
  • 1/3 cup coarsely chopped pecans for garnish

Preparation

  1. Place carrots and 1/2 teaspoon salt in a large saucepan. Cover with water and bring to a boil. Reduce heat; cook 10 minutes or until carrots are tender. Drain.
  2. Combine brown sugar, cinnamon, mustard and remaining salt in small mixing bowl. Add orange juice.
  3. Melt butter in large skillet. Add carrots and orange juice mixture. Cook 2 to 3 minutes or until carrots are coated, stirring frequently. Add cranberries; cook until heated through.
  4. Garnish with pecans.

Nutrition Information

  • Serving Size: 6 servings
  • Calories: 192
  • Carbohydrate Content: 22 g
  • Cholesterol Content: 16 mg
  • Fat Content: 11 g
  • Fiber Content: 1 g
  • Protein Content: 2 g
  • Saturated Fat Content: 4 g
  • Sodium Content: 366 mg