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 Recipezaar.