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Cranberry-Glazed Carrots

WebMD Recipe

Cranberry-Glazed Carrots


  • 8 cups thinly sliced carrots
  • 4 tablespoons bottled light raspberry or cranberry vinaigrette dressing
  • 1/2 cup canned whole cranberry sauce (or try a cran-raspberry or cran-orange sauce)
  • 1/4 cup chopped toasted pecans


Step 1
Add carrots, light dressing and cranberry sauce to a medium-large nonstick saucepan and bring to a boil.
Step 2
Reduce heat to medium-low and cover pan. Simmer 8-10 minutes or until carrots are tender, stirring occasionally.
Step 3
Spoon into serving bowl and sprinkle pecans over the top.

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