Sweet and Tangy Glazed Carrots with Cranberries

Name: Sweet and Tangy Glazed Carrots with Cranberries
Ingredients: 1 tablespoon canola or vegetable oil; 1 tablespoon canola or vegetable oil; 1 teaspoon salt; ½ cup good-quality chicken stock; 1½ pounds young carrots, peeled or large carrots cut lengthwise into quarters and in half widthwise; 1½ pounds young carrots, peeled or large carrots cut lengthwise into quarters and in half widthwise; 1 tablespoon finely chopped flat-leaf parsley; 2 tablespoons sherry or white wine vinegar; ¼ cup dried cranberries; 1 tablespoon unsalted butter; 2 tablespoons sherry or white wine vinegar; 2 tablespoons thyme honey or other variety

Preparation info

Serves
4

Difficulty
Easy

Appears in

Cast Iron Cookbook

By Joanna Pruess

Published 2012

About

When honey and vinegar plus a handful of dried cranberries are reduced to glaze young carrots, it becomes a memorable side dish to enjoy for holidays or anytime you want a special vegetable. I like thyme honey because it adds a slightly bitter taste to the complex flavors, but any variety works. These can be made ahead and reheated.

Ingredients

1½ pounds young carrots, peeled or large carrots cut lengthwise into quarters and in half widthwise
1 tablespoon canola

Method

Combine the carrots, oil, and salt in a bowl. Heat a cast-iron skillet large enough to hold the carrots in a single layer over medium heat until just hot, about 3½ minutes. Scrape the carrots into the pan oil and cook for 2 minutes, stirring once or twice. Stir in the stock and butter, cover the skillet, reduce the heat to low, and cook for 15 minutes or until the carrots are almost tender when