Name: Cranberry-Glazed Carrots
Total time: 40 min
Yield: Serves 8 to 10
Ingredients: 2 tablespoons unsalted butter; 2 (16-ounce) bags baby carrots; 1 teaspoon salt; 1/2 teaspoon pepper; 3 garlic cloves, minced; 1/2 cup sugar; 8 ounces fresh or frozen cranberries (see note); 2 teaspoons chopped fresh tarragon leaves

Why This Recipe Works

In our Cranberry-Glazed Carrots recipe, tart cranberries and the right seasonings transform bagged baby carrots into an elegant holiday side dish. We found that 2 tablespoons of chopped fresh parsley can be substituted for the fresh tarragon in our recipe. We could also use regular-sized carrots, peeled and cut into 1 1/4-inch pieces.

Before You Begin

If using frozen cranberries, defrost them before starting this recipe.

Instructions

Melt butter in large Dutch oven over medium heat. Cook carrots, salt, and pepper until lightly browned, about 8 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Add sugar and cook, covered, stirring occasionally, until carrots are glazed and nearly tender, about 15 minutes.

Stir in cranberries and tarragon and cook, uncovered, until carrots are completely tender and cranberries have softened, about 5 minutes. Serve.