Maple Roasted Carrots With Cranberries Food

CARROTS AND CRANBERRIES

Carrots and Cranberries image

A very quick way to make fresh carrots into a tasty side dish. Even kids will like this.

Provided by myvallie

Categories Side Dish Vegetables Carrots

Time 27m

Yield 6

Number Of Ingredients 6

Ingredients

2 (8 ounce) packages carrots, peeled and cut into chunks
1 cup dried cranberries, or more to taste
¼ cup chicken broth
¼ cup butter, melted
¼ cup dark brown sugar
1 pinch ground cinnamon, or to taste

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.

Nutrition Facts : Calories 194.7 calories, Carbohydrate 32.9 g, Cholesterol 20.5 mg, Fat 7.9 g, Fiber 3.2 g, Protein 0.8 g, SaturatedFat 4.9 g, Sodium 149.2 mg, Sugar 25.5 g

CRANBERRY MAPLE CARROTS

Cranberry Maple Carrots image

Make and share this Cranberry Maple Carrots recipe from Food.com.

Provided by Lennie

Categories Fruit

Time 25m

Yield 8 serving(s)

Number Of Ingredients 7

Ingredients

2 lbs baby carrots, peeled if necessary
2 tablespoons unsalted butter
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

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.

MAPLE-ROASTED CARROT SALAD

Maple-Roasted Carrot Salad image

Provided by Ina Garten

Categories side-dish

Time 1h5m

Yield 4 servings for lunch, 6 servings as a side dish

Number Of Ingredients 11

Ingredients

2 pounds carrots, preferably with leafy tops
Good olive oil
Kosher salt and freshly ground black pepper
1/4 cup pure Grade A maple syrup
2/3 cup dried cranberries
2/3 cup freshly squeezed orange juice (2 oranges)
3 tablespoons sherry wine vinegar
2 garlic cloves, grated on a Microplane
6 ounces baby arugula
6 ounces goat cheese, such as Montrachet, medium-diced
2/3 cup roasted, salted Marcona almonds

Steps:

Preheat the oven to 425 degrees F.
Trim and scrub the carrots. If the carrots are more than 1 inch in diameter, cut them in half lengthwise. Cut the carrots in large diagonal slices 1 inch wide × 2 inches long (they will shrink when they roast) and place in a medium bowl with 1/4 cup of olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper. Toss well and transfer to two sheet pans. (If you use just one, they¿ll steam instead of roasting.) Roast for 20 minutes, tossing once, until the carrots are tender. Transfer all the carrots to one of the sheet pans, add the maple syrup, toss, and roast for 10 to 15 minutes, until the edges are caramelized. Watch them carefully! Toss with a metal spatula and set aside for 10 minutes.
Meanwhile, combine the cranberries and orange juice in a small saucepan, bring to a simmer, then set aside for 10 minutes.
In a small bowl, combine the vinegar, garlic, and 1/2 teaspoon salt. Whisk in 3 tablespoons of olive oil. Place the arugula in a large bowl and add the carrots, cranberries (with their liquid), goat cheese, almonds, and the vinaigrette. Toss with large spoons, sprinkle with salt, and serve at room temperature.