Go Back
Print Recipe

Sweet and Tangy Glazed Carrots with Cranberries

Servings: 2
Author: Shawn

Ingredients

  • 3/4 pound carrots sliced into sticks
  • 1/2 Tbs canola oil
  • 1/2 tsp kosher salt
  • 1/4 cup stock
  • 1/2 Tbs butter
  • 2 Tbs dried cranberries
  • 1 Tbs brown sugar or honey
  • 1 Tbs white wine vinegar
  • 1/2 tsp dried chervil or 1/2 Tbs fresh flat-leaved parsley

Instructions

  • In a medium bowl, toss carrots with oil and salt.
  • Heat a skillet over medium, and, when hot, add carrots and cook, stirring only once or twice, for about 2 minutes.
  • Add stock and butter, cover, and simmer until tender, about 15 minutes.
  • Add cranberries, brown sugar, and vinegar. Bring to a boil and cook uncovered until carrots are glazed, about 5 minutes.
  • Serve with a garnish of chervil.