Photo by James Tse

Honey-glazed carrots with ginger & cranberries

Use slender, first-of-the-season baby carrots for this fresh, flavourful side dish

Recipe by Dana McCauley

##INGREDIENTS## * 2 lbs baby carrots * 2 tbsp butter * 2 tbsp honey * ⅓ cup dried cranberries * 1 tsp minced ginger * 1 tsp finely chopped fresh rosemary * ½ tsp each salt and pepper

(see INSTRUCTIONS below)

##INSTRUCTIONS## 1. Wash carrots and place in a saucepan. Cover with salted water and bring to a boil. 2. Reduce heat to medium and cook for 5 to 6 minutes or until almost fork-tender. Drain. 3. Melt butter in a large, heavy skillet set over medium-high heat. When pan is hot, add carrots. Cook, tossing occasionally, for about 7 minutes or until carrots begin to brown. 4. Drizzle with honey. Add cranberries, ginger, rosemary, salt and pepper. Makes 6 to 8 servings.

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