Vegetables & Side Dishes, Vegetarian

2 lbs. baby carrots
1 tsp olive oil
1/2 cup jellied cranberry sauce
2 tbsp. honey
1 tbsp. lemon juice or orange juice
salt and pepper

In a saucepan, boil 2 lbs. baby carrots in boiling salted water until tender-crisp, about 8 to 10 minutes. Drain well. Add 1 tsp. olive oil, 1/2 cup jellied cranberry sauce, 2 tbsp. honey, 1 tbsp. lemon or orange juice, plus salt and pepper. Cook 5 minutes longer, until nicely glazed and piping hot, stirring occasionally.

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A Healthy Harvest of Celebrations

A Healthy Harvest of Celebrations

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