Ingredients:
1 1/4 pound of Carrot Sticks
1 1/4 tsp. Salt
1 1/4 tbsp. Honey, Molasses or Maple Syrup
1 1/4 tsp. Cinnamon
1 tsp. Dry Mustard
1/4 cup Orange Juice
2 tbsp. Olive Oil
1/2 cup Dried Cranberries
1/4 cup Pecans, coarsely chopped
Directions:
Place carrots and 3/4 tsp. salt in a large saucepan. Cover with water and bring to a boil. Reduce heat and simmer until tender. Drain. Combine honey, molasses or maple syrup, cinnamon, mustard, and remaining salt in mixing bowl. Stir in orange juice and set aside. Pour olive oil in large skillet. Add carrots and orange juice mixture. Cook for about 3 minutes or until carrots are coated. Stir frequently. Stir in dried cranberries. Cook until heated through. Sprinkle with pecans. Makes about 6 servings.
1 1/4 pound of Carrot Sticks
1 1/4 tsp. Salt
1 1/4 tbsp. Honey, Molasses or Maple Syrup
1 1/4 tsp. Cinnamon
1 tsp. Dry Mustard
1/4 cup Orange Juice
2 tbsp. Olive Oil
1/2 cup Dried Cranberries
1/4 cup Pecans, coarsely chopped
Directions:
Place carrots and 3/4 tsp. salt in a large saucepan. Cover with water and bring to a boil. Reduce heat and simmer until tender. Drain. Combine honey, molasses or maple syrup, cinnamon, mustard, and remaining salt in mixing bowl. Stir in orange juice and set aside. Pour olive oil in large skillet. Add carrots and orange juice mixture. Cook for about 3 minutes or until carrots are coated. Stir frequently. Stir in dried cranberries. Cook until heated through. Sprinkle with pecans. Makes about 6 servings.