Sauteed Carrots with Cranberries
A tasty way to highlight carrots in a lightly cooked side dish. Their natural sweetness is enhanced with dried cranberries and balanced with a bit of lemon.
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Servings:
Ingredients
- 1 ½ tablespoons olive oil
- 1 medium red onion quartered and sliced
- 1 pound carrots peeled and thinly sliced into coins or on the diagonal
- ⅔ cup dried cranberries
- 1 teaspoon agave nectar
- juice of ½ to 1 lemon to taste
- ¼ cup minced fresh parsley
- ¼ teaspoon cinnamon
- nutmeg a pinch
- salt and freshly ground pepper to taste
- toasted walnuts or slivered almonds for topping, optional
Instructions
- Heat the oil in a large skillet. Add the onion and sauté over medium heat until translucent.
- Add the carrots and sauté for 5 minutes. Add the cranberries, agave, lemon juice, parsley, cinnamon, nutmeg, salt, and pepper, and sauté just until the carrots are tender-crisp. Add drops of water if the skillet gets dry as the carrots cook.
- Transfer to a serving container or serve straight from the skillet, scattering toasted walnuts or almonds over the top if desired.
Notes
A nice everyday side dish and a welcome addition to fall and winter holiday meals.
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