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Cranberry-Glazed Carrots

Cranberry-Glazed Carrots
This Recipe Is:

WebMD Recipe

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

Makes: 8-10 servings
  • Calories89
  • Protein1.5 g
  • Carbohydrates16.5 g
    • Dietary fiber3.5 g
  • Fat3.7 g
    • Saturated fat.1 g
  • Cholesterol0 mg
  • Sodium60 mg
  • Calories from Fat37%
* Nutritional Guidelines based on the USDA's MyPlate Standards.
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