Glazed Cranberry Carrots Recipes

MAPLE ROASTED CARROTS WITH CRANBERRIES

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).

CRANBERRY-GLAZED CARROTS

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.

CRANBERRY GLAZED BABY CARROTS

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.

CRANBERRY MAPLE CARROTS

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.

HONEY GLAZED CRANBERRY 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.