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
- Add carrots, light dressing and cranberry sauce to a medium-large nonstick saucepan and bring to a boil.
- Reduce heat to medium-low and cover pan. Simmer 8-10 minutes or until carrots are tender, stirring occasionally.
- Spoon into serving bowl and sprinkle pecans over the top.
Reviewed July 16, 2012
© 2012 WebMD, LLC. All rights reserved.
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%
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