CARROT CRANBERRY SAUTE

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Carrot Cranberry Saute image

This is a great carrot side dish that can easily be doubled or even tripled to serve a large dinner party. You can make this with peeled baby carrots also. Pat the cooked carrot sticks dry with a paper towel to insure they are very dry before placing them in the skillet.

Provided by Kittencalrecipezazz

Categories     Vegetable

Time 35m

Yield 4 serving(s)

Number Of Ingredients 10

1 lb carrot, peeled and cut into about 2-1/2x1/2-inch sticks (you can make them a little larger if desired)
1/2 teaspoon salt
1 -2 tablespoon brown sugar
1 teaspoon cinnamon
3/4 teaspoon mustard powder
1/4 cup orange juice
3 tablespoons butter
1/2 cup dried sweetened cranberries (I use Ocean Spray dried Craisins)
black pepper
1/2 cup coarsely chopped pecans

Steps:

  • Place the carrot sticks with about 1/2 teaspoon salt in a saucepan; cover with water and bring to a boil, reduce heat and cook for about 7-9 minutes, just until tender-crisp; drain very well (or you can steam the carrots also).
  • In a small mixing bowl combine the brown sugar, cinnamon, mustard and about 1/2 teaspoon salt, add in the orange juice; whisk to combine.
  • Melt butter in a skillet, add in carrots and the orange juice mixture.
  • Cook for 2-3 minutes or until the carrot sticks are coated, stirring frequently.
  • Add in sweetened dried cranberries; cook until heated through.
  • Season with pepper if desired.
  • Garnish with chopped pecans.

Nutrition Facts : Calories 287.7, Fat 19.1, SaturatedFat 6.4, Cholesterol 22.9, Sodium 432.6, Carbohydrate 30.8, Fiber 5.8, Sugar 20.1, Protein 2.7

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