Cranberry Glazed Carrots with Garlic + Pink Peppercorn

Lightly sweetened cranberry glazed carrots, a stunning side dish.


Unfussy.

Uncomplicated.

Beautiful food.

Rich with flavor and vibrancy.

For me, these cranberry glazed carrots embody all of that.

This is the kind of food that I strive to make and serve all year round. But especially during the holiday season. The holidays can be stressful. And exhausting. It’s a time full of extra errands and shopping. Consumption and indulgence. And for many, complicated family matters.

Despite the overload of cookies and treats and cocktails, the food and drink you consume during this chaotic time should be nutrient dense and full of flavor. It’s quite counterintuitive what we do to our bodies in November and December. It should be real and nourishing. Devoid of artificial colors and additives. It should balance the stress, not add to it. These cranberry glazed carrots and dishes like this, add nutrients in an effortless way. That said, no judgment. Eat a cookie. And kindly give yourself permission to feel good about it.

Today on Facebook Live I demonstrated how to make these cranberry glazed carrots. A beautiful side dish for your holiday table. Steamed and sautéed garlicky carrots are tossed with a lightly sweetened Florida Crystals® Demerara Sugar cranberry glaze. Demerara cane sugar is golden and rich with a hint of molasses. It’s fantastic in this savory dish which is finished with fresh herbs and green onions. A tangy, umami-packed dish that stuns. Especially on your holiday table.

I’m proud to partner with Florida Crystals®. America’s first and only producer of certified organic sugar, grown and harvested in the United States. They are committed to practicing sustainable agriculture, along with other proactive efforts to protect our natural resources. This is the only sugar I buy. And it feels good.

Yesterday, I had the pleasure of taking over the Florida Crytal’s Instagram account. Come over and say hi! Give them a follow. They’re great folks doing great things.

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Cranberry Glazed Carrots with Garlic + Pink Peppercorn

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. 

Prep Time 5 minutes

Cook Time 15 minutes

Total Time 20 minutes

Servings 4

Ingredients

• 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

Instructions

• 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.

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. 

This post is sponsored by Florida Crystals®; all opinions are my own.