Lemon-Glazed Baby Carrots with Cranberries Recipe

Lemon-Glazed Baby Carrots With Cranberries Recipe

Ingredients

Makes 4 servings

• 1 pound baby carrots
• 1/2 cup water, plus more if needed
• 1 teaspoon sugar
• salt and freshly ground black pepper
• 1 tablespoon vegan margarine
• 1 tablespoon fresh lemon juice
• 1/2 cup sweetened dried cranberries

Method

1. In a large skillet, combine the carrots, water and sugar and cook over medium heat
2. Season with salt and pepper to taste
3. Cover and cook, stirring occasionally, until the carrots are just tender, 10 to 15 minutes
4. If the water evaporates before the carrots are done, add a little more water so the carrots dont burn
5. When the carrots are tender, add the margarine, lemon juice and cranberries
6. Cook, uncovered, stirring frequently, until the liquid is absorbed and the carrots are glazed
7. Serve immediately

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