Glazed Cranberry Carrots Recipes

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MAPLE ROASTED CARROTS WITH CRANBERRIES



Maple roasted carrots with cranberries image

Maple roasted carrots with cranberries are easy to make, naturally vegan and gluten-free. They make for a delicious Thanksgiving or Christmas side dish too.

Provided by Ania

Categories     salads and soups     small plates

Yield serves 4 as a starter

Number Of Ingredients 11

500 g / 1.1 lb / 17 oz medium young carrots, scrubbed clean
100 g / 3.5 oz fresh cranberries*
60 ml / ¼ cup maple syrup, divided
zest of ½ large orange
30 ml / 2 tbsp olive oil
3 tsp harissa paste**, adjust to taste (strength varies!)
a few springs of thyme or lemon thyme
1 garlic clove, finely grated
½ tsp salt, adjust to taste
black pepper, to serve
20 g / ¼ cup almond flakes

Steps:

  • Set the oven to 170° C / 340° F fan forced (or 190° C / 375° F no fan) and line one large baking tray (or two smaller ones) with baking paper.
  • Trim the green tops off the carrots (you can make pesto out of them or add them to soups) and cut carrots into halves lengthwise.
  • Coat cranberries in 1 tbsp of maple syrup and mix in orange zest.
  • In a separate bowl, combine olive oil, 3 tbsp maple syrup, harissa paste, thyme leaves (about 1 tbsp), garlic, salt and a good pinch of black pepper.
  • Coat dry carrots in the maple and harissa mixture (keep any leftovers) and space them out on a large baking tray,. If you have a large tray, place cranberries at the other end, if not use two separate trays.
  • Roast for about 20-25 minutes, until carrots are tender and the exterior slightly caramelized and cranberries are soft and jammy. If cranberries are done sooner, remove them from the tray with a spatula and set aside. If you have any leftover carrot marinade, apply it with a brush again half way through the baking time.
  • Toast almonds lightly in a hot pan until lightly browned and fragrant.
  • Place roasted carrots and cranberries on a large serving platter. Sprinkle with toasted almonds and fresh thyme or finely chopped carrot tops (but go easy on them as they taste bitter).

Nutrition Facts : Calories 222.51 calories, Carbohydrate 30.77 grams, Cholesterol 0 milligrams, Fat 11.11 grams, Fiber 5.58 grams, Protein 2.69 grams, SaturatedFat 1.23 grams, Sodium 477.72 milligrams, Sugar 19.32 grams, TransFat 0 grams, UnsaturatedFat 9.88 grams

CRANBERRY GLAZED BABY CARROTS



Cranberry Glazed Baby Carrots image

I love glazed carrots and these sound good. I am putting the recipe here so I can find it for the next time I make chicken or turkey.

Provided by Sweet PQ

Categories     Vegetable

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 4

1 lb baby carrots
2 tablespoons butter
1/4 cup brown sugar
1/2 cup cranberry sauce

Steps:

  • Bring a pan of water to boil and add the carrots. Cook for 8-10 minutes, (until crisp-tender). Drain and put aside.
  • In a pan over medium-high heat, combine the butter, brown sugar and cranberry sauce, stirring until smooth. Simmer 2 minutes, then add the carrots and glaze for 5 minutes. Season with salt and pepper, if desired.

CARROTS AND CRANBERRIES



Carrots and Cranberries image

A very quick way to make fresh carrots into a tasty side dish. Even kids will like this.

Provided by myvallie

Categories     Side Dish     Vegetables     Carrots

Time 27m

Yield 6

Number Of Ingredients 6

2 (8 ounce) packages carrots, peeled and cut into chunks
1 cup dried cranberries, or more to taste
¼ cup chicken broth
¼ cup butter, melted
¼ cup dark brown sugar
1 pinch ground cinnamon, or to taste

Steps:

  • Put carrots and cranberries into a microwave-safe dish. Mix chicken broth, butter, and brown sugar together in a bowl; drizzle over the carrot mixture and stir to coat.
  • Cook in microwave on High for 4 minutes.
  • Continue cooking in microwave until carrots are tender, about 8 minutes more; cool at room temperature for 5 minutes and sprinkle with cinnamon.

Nutrition Facts : Calories 194.7 calories, Carbohydrate 32.9 g, Cholesterol 20.5 mg, Fat 7.9 g, Fiber 3.2 g, Protein 0.8 g, SaturatedFat 4.9 g, Sodium 149.2 mg, Sugar 25.5 g

HONEY GLAZED CRANBERRY CARROTS



Honey Glazed Cranberry Carrots image

Make and share this Honey Glazed Cranberry Carrots recipe from Food.com.

Provided by Lvs2Cook

Categories     Vegetable

Time 55m

Yield 4 serving(s)

Number Of Ingredients 6

1/2 cup fresh orange juice
1/3 cup dried cranberries
1/4 cup butter
2 tablespoons honey
1 tablespoon grated fresh ginger
2 lbs carrots

Steps:

  • Combine first 5 ingredients in a small saucepan. Bring to a boil over medium-high heat, stirring constantly. Boil 15 to 20 minutes or until thickened and it coats the back of a spoon.
  • Peel carrots and slice into 1/4" diagonal slices. Place in a large saucepan with water to cover. Bring to a boil and cook 12 minutes or until tender. Drain.
  • Add carrots to honey-cranberry sauce and toss well.

Nutrition Facts : Calories 245.7, Fat 12.1, SaturatedFat 7.4, Cholesterol 30.5, Sodium 239.8, Carbohydrate 34.9, Fiber 6.8, Sugar 21.9, Protein 2.5

GLAZED CARROTS WITH ORANGE AND CRANBERRIES



Glazed Carrots With Orange and Cranberries image

I am going to try this dish for a Christmas potluck. It's from the Cook's Illustrated February 2005 issue.

Provided by Carin C.

Categories     Vegetable

Time 25m

Yield 4 serving(s)

Number Of Ingredients 9

1/4 cup dried cranberries
1 lb medium carrot, peeled and sliced on the bias about 1/4 wide
1/2 teaspoon salt
2 tablespoons sugar
1/4 cup low sodium chicken broth
1/2 teaspoon grated orange zest
1/4 cup orange juice
1 tablespoon butter, cut into 4 pieces
ground black pepper

Steps:

  • Bring cranberries, carrots, salt, 1 tablespoon sugar, chicken broth, orange zest, and orange juice to boil, covered, in 12-inch nonstick skillet over medium-high heat; reduce heat to medium and simmer, stirring occasionally, until carrots are almost tender when poked with tip of paring knife, about 5 minutes.
  • Uncover, increase heat to high, and simmer rapidly, stirring occasionally, until liquid is reduced to about 2 tablespoons, 1 to 2 minutes.
  • Add the butter and remaining 1 tablespoon sugar to the skillet.
  • Toss the carrots to coat and cook, stirring frequently, until the carrots are completely tender and the glaze is light gold, about 3 minutes.
  • Transfer the carrots to a serving dish, scraping the glaze from the pan into the dish.
  • Season to taste with pepper and serve immediately.

Nutrition Facts : Calories 108.9, Fat 3.3, SaturatedFat 1.9, Cholesterol 7.6, Sodium 399.2, Carbohydrate 19.8, Fiber 3.5, Sugar 13.2, Protein 1.5

CRANBERRY MAPLE CARROTS



Cranberry Maple Carrots image

Make and share this Cranberry Maple Carrots recipe from Food.com.

Provided by Lennie

Categories     Fruit

Time 25m

Yield 8 serving(s)

Number Of Ingredients 7

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

Steps:

  • Place carrots in a saucepan and cover with salted water; bring to a boil over high heat.
  • Reduce heat to medium and boil for 3 to 4 minutes or until almost fork tender; drain well and set aside.
  • In a large skillet, melt butter over medium-high heat, then add carrots to melted butter, along with the craisins.
  • Cook, stirring frequently, for 3 to 5 minutes or until carrots begin to brown.
  • Stir in maple syrup, then add ginger, rosemary, and salt and pepper.
  • Cook until carrots are tender, shiny and caramelized.

GLAZED CARROTS AND CRANBERRIES WITH PECANS



Glazed Carrots and Cranberries with Pecans image

Betty Crocker's Heart Healthy Cookbook shares a recipe! Cranberries and pecans add a sweet flavor to this no-mess carrot side - ready in 10 minutes.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 10m

Yield 4

Number Of Ingredients 3

1 box (10 ounces) frozen honey glazed sliced carrots
3 tablespoons dried cranberries
2 tablespoons chopped pecans or walnuts

Steps:

  • Cook carrots as directed on package. Stir in cranberries and pecans.

Nutrition Facts : Cholesterol 0 mg, Fat 1, ServingSize 1 Serving, TransFat 1 g

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