Cranberry Glazed Carrots with Garlic + Pink Peppercorn

Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins
Serves 4

This glaze can be made ahead of time. Store in an airtight container in the refrigerator for up to 3 days prior. Watch this Facebook Live video to see this dish come together in real time. 


  • 1 cup cranberries
  • 1/2 cup filtered water
  • 1/2 cup Florida Crystals® Demerara Sugar {see notes}
  • 1 tablespoon pink peppercorns
  • 1 bay leaf
  • 1/2 teaspoon sea salt, more to taste
  • 1 pound carrots, peeled {see notes}
  • 2 tablespoons olive oil
  • 2 cloves garlic
  • black pepper, to taste
  • 1/2 cup chopped fresh parsley, to garnish
  • 1/2 cup sliced green onions, to garnish


In a small saucepan, combine all of the glaze ingredients and bring to a boil. Then turn the heat to low, stir occasionally and simmer for 10 minutes or until the glaze starts to thicken. Using a spatula or spoon, smash the berries gently. Remove from the heat and set aside.

Meanwhile in a large sauté pan, simmer the carrots in an inch of water until tender, about 10 minutes. Drain the water and return the pan and carrots to the stove. Drizzle on the olive oil, grate the garlic and season with a pinch of salt and pepper. Sauté while stirring for 5 minutes.

As the carrots are finishing cooking, strain the cranberries through a mesh sieve into a bowl. What remains is the glaze. Spoon the glaze over the carrots into the pan until coated well. Warm thoroughly and plate to serve. Finish the carrots with a sprinkle of pepper, fresh parsley and diced green onions.

Recipe Notes

Florida Crystals® Demerara Sugar makes this glaze rich and full-bodied. I recommend using a demerara sugar. If you can't source that, equal parts brown and regular cane sugar will work. Any carrot variety or parsnip will work wonderfully here. 

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