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.

Ingredients

4 serv.

carrot↗1 lb
peeled and cut into about 2-1/2x1/2-inch sticks (you can make them a little larger if desired)
salt↗1⁄2 teaspoon
brown sugar↗1 -2 tablespoon
cinnamon↗1 teaspoon
mustard powder3⁄4 teaspoon
orange juice↗1⁄4 cup
butter↗3 tablespoons
dried sweetened cranberries↗1⁄2 cup
(I use Ocean Spray dried Craisins)
black pepper↗
coarsely chopped pecans↗1⁄2 cup

Step-by-step instructions

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.

Source: food.com

Original recipe ↗

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