Carrot Cranberry Saute

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This is a great carrot side dish that can easily be doubled or even tripled to serve a large dinner party. You can make this with peeled baby carrots also. Pat the cooked carrot sticks dry with a paper towel to insure they are very dry before placing them in the skillet.

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Steps

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Place the carrot sticks with about 1 / 2 teaspoon salt in a saucepan.

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Cover with water and bring to a boil , reduce heat and cook for about 7-9 minutes , just until tender-crisp.

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Drain very well.

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In a small mixing bowl combine the brown sugar , cinnamon , mustard and about 1 / 2 teaspoon salt , add in the orange juice.

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Whisk to combine.

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Melt butter in a skillet , add in carrots and the orange juice mixture.

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Cook for 2-3 minutes or until the carrot sticks are coated , stirring frequently.

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Add in sweetened dried cranberries.

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Cook until heated through.

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Season with pepper if desired.

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Garnish with chopped pecans.

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Ingredients

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carrot, salt, brown sugar, cinnamon, mustard powder, orange juice, butter, dried sweetened cranberries, black pepper, pecans