Carrots are taking center stage on the barbecue table this week. It’s time for something new.
Making carrots is a big risk but I’m going with it anyway. I’m hoping that the sweetness from the orange soaked cranberries will make it a winner.
I’m always looking for new side dishes. It’s always the same broccoli or spinach . . . just plain. We had it two days ago. O.K. I’ll make it again. Which one? broccoli or spinach!
I decided to make this slightly sweet carrot side dish that has orange spiked dried cranberries with grated orange peel and slivered almonds. I think it’s a perfect side dish, anytime of the year.
You probably have all the ingredients, carrots, dried cranberries, oranges, nuts if you don’t have allergies, and balsamic vinegar. You can prepare this side dish in less than 35 minutes from beginning to end, and you can also prepare it in advance.
Serve this dish hot as a side with any protein or serve at room temperature on the BBQ buffet table especially in the heat of the summer.
As a summer food safety tip place each tray of food over ice. I know it’s a little more work, but it is definitely worth it when the temps are very high.
Carrots With Cranberries & Almonds
- 1/4 cup orange juice (bottled or fresh from the oranges)
- zest from 1 orange
- 1/2 cup dried cranberries
- 3 TBLS. butter
- 1 lb. carrots, sliced diagonally
- 1/3 cup water
- 1/4 cup sliced almonds, toasted (your choice pine nuts, walnuts, etc.)
- 1-2 TBLS. balsamic vinegar
- salt and pepper to taste
- In small dish add ½ cup dried cranberries and the orange juice. Set aside for 10 minutes to soften the cranberries.
- Peel and slice the carrots. Add carrots to a large freezer bag with 3 TBLS. water and cook in microwave for 2 minutes. OR you could steam the carrots on the stove if you do not use the microwave.
- In medium saucepan melt butter then add the steamed carrots and stir until carrots are coated with butter, approx. 3-4 minutes.
- Stir in the cranberry mixture, the orange zest and the balsamic vinegar. Cook for another 3 minutes to blend the flavors. Add the nuts, stir well, continue cooking for another 1-2 minutes.
This carrot recipe with cranberries and almonds is very flexible – you can change up the ingredients by adding your favorite dried fruit or nuts. It’s is easy to make especially in the summer when we are very busy and it’s a nice side dish in the fall and winter for special holiday meals.
I’ve shared this with: