Cranberry-Carrot Sauté
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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
- 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.
- Combine brown sugar, cinnamon, mustard and remaining salt in small mixing bowl. Add orange juice.
- 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.
- 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
- Sugar Content 0 g
- Trans Fat Content 0 g
- Unsaturated Fat Content 0 g