Yield:
6 servingsIngredients
1 pound large, whole carrots
1-1/2 tablespoons butter
1 teaspoon lemon zest
1 tablespoon lemon juice
1/2 cup sweet dried cranberries
3/4 cup chopped Vidalia onion
2 tablespoons chicken broth
Instructions
Peel and cut carrots into 3/4-inch pieces. In a sauté pan over medium heat, melt butter, add carrots and lemon zest, and cook about 8 minutes. Add lemon juice, cranberries, onion, and broth. Simmer until carrots are semisoft (not mushy), about 5 minutes.
