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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%
detailed view... how is this calculated?

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Thanksgiving '07

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Cranberry Maple Carrots

Recipe #16067 | 25 min | 10 min prep | add private note

⁽²⁷⁾ RATE IT NOW Print Recipe

By: Lennie
Dec 20, 2001

A lovely side dish for a holiday meal, or any poultry or pork dinner.

SERVES 8 (change servings and units)

Ingredients

2 lbs baby carrots, peeled if necessary
2 tablespoons unsalted butter
1/2 cup craisins (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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Featured Reviews for This Recipe

From: MonsterMaha

On Dec 26, 2008

Wow, these were surprisingly yummy! Even my oldest son (6) commented how good they were. Other than the fact that I may have used a little too much ginger (for my taste, but no one else's), these were a nice Christmas dinner addition.

0 people found this review helpful

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From: Kumquat the Cat's friend

On Nov 30, 2008

Another grateful T-day reviewer of 2008. Very pretty dish. I made as written, except lowered the butter by a bit. Used real maple syrup, fresh rosemary that I had "frozen" in an ice cube tray, and fresh ginger. Thanks Lennie!

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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!!!

4 people found this review helpful

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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.