Ingredients40 m servings 228 cals
- Place juice in a small saucepan over medium-high heat. Cook for 15 minutes or until juice is reduced to 1/4 cup; stir in honey. (Mixture may be prepared several days ahead and stored tightly covered in the refrigerator.)
- While glaze is cooking, preheat oven to 400 degrees F. Place carrots, oil, salt, and pepper on a small baking sheet; stir well to coat. Bake for 15 minutes, stirring occasionally. Drizzle glaze over carrots and stir to coat. Bake for 10 minutes more, stirring once or twice.
- Stir in walnuts and cranberries and cook for 5 minutes more or until carrots are nicely glazed. Transfer to a serving dish and sprinkle with thyme. Recipe may be doubled.
Per Serving: 228 calories; 8.8 g fat; 38.8 g carbohydrates; 2.1 g protein; 0 mg cholesterol; 118 mg sodium. Full nutrition
ReviewsRead all reviews 3
We made this for Thanksgiving and it was a huge hit! I cut the carrot slices smaller than recommended since we had lots of kids and it was perfect.
I followed the recipe to the T, and I have to say I did not care for it. The times are a bit off, or the intention was to have partially cooked carrots. The flavors don't really do anything for ...