Cranberry Maple Carrots
(Makes 8 servings)
This is a great way to prepare carrots! The rosemary and ginger give them a unique taste, and the maple syrup and craisins make them nice and sweet!
Ingredients:
2 lbs baby carrots, peeled if necessary
2 Tablespoons soy margarine
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
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 margarine over medium-high heat, then add carrots to melted margarine, 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.
Adapted slightly from a recipe by Lennie at www.recipezaar.com
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Cranberry Maple Carrots
