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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (130g) Recipe makes 8 servings |
||
| Calories 101 | ||
| Calories from Fat 28 | (27%) | |
| Amount Per Serving | %DV | |
| Total Fat 3.1g | 4% | |
| Saturated Fat 1.9g | 9% | |
| Monounsaturated Fat 0.8g | ||
| Polyunsaturated Fat 0.2g | ||
| Trans Fat 0.0g | ||
| Cholesterol 7mg | 2% | |
| Sodium 89mg | 3% | |
| Potassium 284mg | 8% | |
| Total Carbohydrate 18.9g | 6% | |
| Dietary Fiber 2.5g | 9% | |
| Sugars 13.3g | ||
| Protein 0.8g | 1% | |
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Cranberry Maple Carrots
By: Lennie
Dec 20, 2001
A lovely side dish for a holiday meal, or any poultry or pork dinner.
SERVES 8
Ingredients
- 2 lbs baby carrots, peeled if necessary
- 2 tablespoons unsalted butter
- 1/2 cup craisin (dried cranberries)
- 2 tablespoons pure maple syrup
- 1 teaspoon minced fresh ginger
- 1/2 teaspoon finely chopped fresh rosemary
- salt and pepper
Directions
1
Place carrots in a saucepan and cover with salted water; bring to a boil over high heat.2
Reduce heat to medium and boil for 3 to 4 minutes or until almost fork tender; drain well and set aside.3
In a large skillet, melt butter over medium-high heat, then add carrots to melted butter, along with the craisins.4
Cook, stirring frequently, for 3 to 5 minutes or until carrots begin to brown.5
Stir in maple syrup, then add ginger, rosemary, and salt and pepper.6
Cook until carrots are tender, shiny and caramelized.
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- Course > Side Dishes
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Featured Reviews for This Recipe
From: Bergy
On Mar 24, 2008
We really enjoyed this recipe! I cut it in half as there were only 3 of us and that was just right. I cut back on the maple syrup1 tsp (half the recipe would have been 1 tbsp) used 3/4 tsp ginger (half the recipe would have been 1/2 tsp) and followed everything else. The craisens give a nice flavor addition. I served the carrots with Turkey Kabobs Calico peas (Calico Peas) Roasted potatoes. Oh yes we had a shrimp coctail as starters. Fruit & cheese for dessert. Wonderful meal, thanks Lennie Dec 07 Made again and enjoyed just as much! Mar 08 repeat performance for Easter dinner
From: Bridget C
On Feb 9, 2008
Good carrot recipe - esp with ours just pulled up from the garden. It make a nice change from a lot of American recipes which call for too much sugar, honey, orange, etc with carrots. I cooked the carrots (sliced thin-ish) in oil in the pan - I don't ever boil veg - before adding the ginger et al.
From: Graybert
On Jan 1, 2003
Oh Lennie!!!! WOW!! We made this as part of our New Year's Eve dinner- it was the hit of the night! I used baby carrots and real maple syrup from Quebec - yummy!! I didn't have any fresh ginger or rosemary on hand, so I had to use the dried rosemary and powdered ginger that I had in stock. Please try this - it is amazing!! Don't omit anything - evny with dried ingredients it was wonderful! I can't wait to make this again with the fresh herbs, I'm sure it will be better, if that's possible!! This was not only delicious but very easy to make - an added plus when you're putting on a huge meal. Thanks for posting Lennie!!!
From: Trikster
On Apr 14, 2004
Made these with #50778(swiss steak) last night and they were good. A different way to cook carrots. I cut the recipe in half and only had the dried herbs but still came out good. I really liked them, kids and DH said they were OK, hence the 4 rating, but I'll be making them again - if it's on the table it gets eaten and I'm the boss about what goes on the table!!! 
Thanks Lennie for a good veggie dish.
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