Cranberry Maple Carrots Recipes

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.

Steps:

• Cook 1 1/2 pounds thinly sliced carrots in a skillet with 2 tablespoons olive oil until beginning to soften, 5 to 7 minutes. Add 1 1/2 cups no-sugar-added cranberry juice, 3/4 teaspoon cumin and a pinch each of cinnamon and salt. Simmer, stirring, until tender and glazed, 25 minutes. Sprinkle with chopped parsley.

Steps:

• Place 1 in. of water in a large saucepan; add carrots. Bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until tender. Drain and set aside., In the same pan, combine the cranberry sauce, butter, brown sugar, lemon juice and salt. Cook and stir until cranberry sauce is melted and mixture is smooth. Add carrots; stir to coat. Heat through.

Steps:

• Place carrots into a pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 15 to 20 minutes. Drain and transfer carrots to a serving bowl.
• Melt butter in a saucepan over medium-low heat. Stir maple syrup into melted butter and cook until warmed, 1 to 2 more minutes. Pour butter-maple syrup over carrots and toss to coat; season with salt and pepper.

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.

Steps:

• Place carrots and water in a microwave container.
• Cover and cook on high until just tender; drain and set aside.
• In the same container, melt the cranberry sauce and margarine on 80% power.
• Add the seasonings.
• Pour sauce over carrots and mix well.
• Serve warm.

Steps:

• Peel carrots and then slice into 1/2 inch buttons.
• In a sauce pan, melt butter with maple syrup and salt.
• Bring down to a simmer, add carrots and cover.
• Let cook until desired softness (about 20-25 minutes).

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.

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line 12 muffin cups with paper liners.
• Mix all-purpose flour, whole wheat flour, chia seeds, baking powder, salt, cinnamon, nutmeg, and ginger together in a large bowl.
• Beat butter, brown sugar, and white sugar together with an electric mixer in a large bowl until light and fluffy. Beat egg into the butter mixture. Mash banana into the butter mixture until smoothly incorporated. Fold carrot and orange zest into the mixture.
• Mix flour mixture into the butter mixture about 1/2 cup at a time to make a batter. Fold cranberries into the batter. Divide evenly between prepared muffin cups to fill nearly to the top.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 30 minutes. Cool in the pans for 5 minutes before removing to cool completely on a wire rack.

Steps:

• Toss carrots with olive oil.
• Sprinkle with chopped basil.
• Pour maple syrup over all, cover.
• Nuke 10 minutes or bake in 350 F regular oven 20 minutes or until desired doneness.