1 lb. carrots, peeled and sliced on the bias
1 lb. baby carrots cut in half lengthwise on the diagonal
½ teaspoon sea salt
¼ cup pure maple syrup
½ cup chicken broth
1 tablespoon butter, in 4 pieces
1/2 cup Paradise Meadow Plump & Moist Cranberries
2 teaspoons fresh lemon juice
1½ teaspoons fresh sage or thyme, stems removed and roughly chopped, divided
fresh ground black pepper
Bring carrots, salt, 1 tablespoon syrup and chicken broth to boil, covered, in 12 inch non-stick skillet over medium-high heat; reduce heat to medium and simmer, stirring occasionally, until carrots are almost tender when poked with tip of paring knife, about 5-8 minutes.
Remove lid, increase the heat to high, and simmer rapidly, stirring occasionally, until liquid is reduced to about 2 tablespoons, 1 to 2 minutes. Add the butter and remaining maple syrup to skillet; toss carrots to coat. Add Plump & Moist Cranberries and cook, stirring frequently, until carrots are completely tender and glaze begins to thicken, about 3 minutes. Sprinkle with 1 teaspoon herbs and stir for about 1 minute more.
Remove from heat, add lemon juice, and toss to coat. Transfer carrots to serving dish, scraping the glaze from the pan over the carrots. Top with remaining herbs, season to taste with salt and pepper – serve warm.
Glazed Carrots with Ginger and Rosemary – replace maple syrup with ¼ cup ginger beer and a 1teaspoon fresh grated ginger. Follow recipe adding ginger to skillet along with carrots and adding 1 teaspoon minced fresh rosemary along with butter.
Honey-Glazed Carrots with Lemon and Thyme – follow recipe substituting equal amount to honey for sugar and adding 1/2 teaspoon minced fresh thyme leaves and 1/2 teaspoon grated lemon zest along with butter.