Roasted Carrots and Cranberries Recipe
This recipe was originally from a Food Channel recipe that sounded quite delicious and would work well with the roladen I was serving.
This was easy enough to modified for our personal taste. For a little sweeter taste add sugar, for a little more tartness, add a little lemon.
Ingredients
- 250 g (8 oz) carrots, julienne
- 110 g (1 C) cranberries, coarsely chopped
- 12 g (3 tsp) brown sugar
- juice of 1/2 a lemon
- salt/pepper to taste
Directions
Preheat 350 degrees
Combine rough chopped cranberries, julienne carrots, brown sugar, and the juice of one lemon in an oven proof dish.
Cook for 1 hour or until carrots are tender. Season to taste.
The original recipe called for butter and more sugar which would obviously enrich the flavor, but at the expense of a couple hundred calories and the fat of butter. The carrots and berries are tart and enjoyable without the extras, especially if you like “tartness” and the flavor of cranberry.
(280 calories total recipe)
~Enjoy!