Cranberry-Glazed Carrots
- Level: Easy
- Yield: 4 servings
- Total: 35 min
- Prep: 10 min
- Cook: 25 min
Directions
- 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.