Carrots and Cranberries

Ingredients

• 2 pounds carrots, peeled and cut into 1/2-inch slices
• 1/4 cup olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 cup dried cranberries
• 1/4 cup honey
• 2 tablespoons fresh chopped parsley (optional)

Directions

1. Preheat oven to 425°F.
2. Toss carrots with olive oil, salt, and pepper in a large bowl.
3. Spread carrots on a baking sheet lined with parchment paper.
4. Bake for 15 minutes, or until carrots are tender.
5. Remove from oven and transfer to a serving dish.
6. In a small saucepan, heat cranberries, honey, and 2 tablespoons of water until boiling.
7. Stir until cranberries are softened, about 3 minutes.
8. Pour cranberry mixture over carrots and stir to combine.
9. Garnish with parsley (optional) and serve.

Interesting Facts

• Carrots are an excellent source of beta-carotene, which is converted into Vitamin A in the body.
• Cranberries are a good source of fiber, Vitamin C, and manganese.
• This dish can be served warm or cold.