- 4
0/5
(0 Votes)
Ingredients
- carrots - thinly sliced
- 2 TBS olive oil
- cranberry juice - no sugar added
- cumin
- cinnamon
- salt
- parsley
Preparation
Step 1
Cook 1 1/2 pounds thinly sliced carrots in a skillet with 2 tablespoons olive oil until beginning to soften, 5 to 7 minutes. Add 1 1/2 cups no-sugar-added cranberry juice, 3/4 teaspoon cumin and a pinch each of cinnamon and salt. Simmer, stirring, until tender and glazed, 25 minutes. Sprinkle with chopped parsley.