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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.”
READY IN:
35mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Place the carrot sticks with about 1/2 teaspoon salt in a saucepan; cover with water and bring to a boil, reduce heat and cook for about 7-9 minutes, just until tender-crisp; drain very well (or you can steam the carrots also).
  2. In a small mixing bowl combine the brown sugar, cinnamon, mustard and about 1/2 teaspoon salt, add in the orange juice; whisk to combine.
  3. Melt butter in a skillet, add in carrots and the orange juice mixture.
  4. Cook for 2-3 minutes or until the carrot sticks are coated, stirring frequently.
  5. Add in sweetened dried cranberries; cook until heated through.
  6. Season with pepper if desired.
  7. Garnish with chopped pecans.

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