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    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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