- 2 (8 ounce) packages carrots, peeled and cut into chunks
- 1 cup dried cranberries, or more to taste
- 1/4 cup chicken broth
- 1/4 cup butter, melted
- 1/4 cup dark brown sugar
- 1 pinch ground cinnamon, or to taste
- Put carrots and cranberries into a microwave-safe dish. Mix chicken broth, butter, and brown sugar together in a bowl; drizzle over the carrot mixture and stir to coat.
- Cook in microwave on High for 4 minutes.
- Continue cooking in microwave until carrots are tender, about 8 minutes more; cool at room temperature for 5 minutes and sprinkle with cinnamon.
04/14/2018
recipepes.com
Carrots and Cranberries, recipe
PT15M
PT1H
5
455 calories
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