Ingredients:
2 lbs baby carrots, peeled if necessary
2 tablespoons unsalted butter
1/2 cup craisins ( dried cranberries)
2 tablespoons pure maple syrup
1 teaspoon minced fresh ginger
1/2 teaspoon finely chopped fresh rosemary
salt and pepper
Directions:
Place carrots in a saucepan and cover with salted water; bring to a boil over high heat.
Reduce heat to medium and boil for 3 to 4 minutes or until almost fork tender; drain well and set aside.
In a large skillet, melt butter over medium-high heat, then add carrots to melted butter, along with the craisins.
Cook, stirring frequently, for 3 to 5 minutes or until carrots begin to brown.
Stir in maple syrup, then add ginger, rosemary, and salt and pepper.
Cook until carrots are tender, shiny and caramelized.
Servings: 8
Time preparation: 10 min.
Time total: 25 min.