Serves 7 or 8
The easiest way to dress up a meal is to turn the obligatory vegetable into something special. It's especially nice to use seasonal flavors.
In this dish, ginger adds a subtle kick and cranberries a winter flair to glazed carrots. With sugar and butter, the dish is a little sweet and a little indulgent. Pair this with roasted meats.
If you really like the heat of ginger, use a little more of it.
Peeled baby-cut carrots are a convenient option, but if you prefer, use whole carrots, peeled and cut into 3/4-inch chunks.
3 tablespoons unsalted butter
2 ounces fresh ginger root, peeled and grated (about 2 tablespoons), or more to taste
2 pounds baby-cut carrots
3 tablespoons sugar
1 1/2 cups homemade or no-salt-added chicken broth or water
1 cup sweetened dried cranberries
Melt the butter in a large nonstick sauté pan or skillet over medium-high heat. Add the ginger and cook, stirring, for 30 seconds. Add the carrots, sugar, salt to taste and the broth or water, and stir to combine. Cook until the liquid comes to a boil, then cover the pan and reduce the heat to medium-low. Cook for 5 minutes.
Add the cranberries and increase the heat to medium-high, bringing the liquid to a boil. Cook until the liquid has reduced to a glazelike consistency and the carrots are just tender, 12 to 14 minutes. Taste, and adjust the seasoning as needed.
Transfer to a serving dish; just before serving, stir to evenly coat the carrots with the glaze.
Per serving (based on 8): 150 calories, 1 g protein, 26 g carbohydrates, 5 g fat, 3 g saturated fat, 15 mg cholesterol, 150 mg sodium, 3 g dietary fiber, 20 g sugar