cranberry maple carrots Name: Jennifer Miller Base: Andrews AFB Recipe: INGREDIENTS Nutrition SERVINGS 8 UNITS US 2 lbs baby carrots, peeled if necessary 2 tablespoons unsalted butter 1⁄2 cup craisins (dried cranberries) 2 tablespoons pure maple syrup 1 teaspoon minced fresh ginger 1⁄2 teaspoon finely chopped fresh rosemary salt and pepper DIRECTIONS Place carrots in a saucepan and cover with salted water; bring to a boil over high heat. Reduce heat to medium and boil for 3 to 4 minutes or until almost fork tender; drain well and set aside. In a large skillet, melt butter over medium-high heat, then add carrots to melted butter, along with the craisins. Cook, stirring frequently, for 3 to 5 minutes or until carrots begin to brown. Stir in maple syrup, then add ginger, rosemary, and salt and pepper. Cook until carrots are tender, shiny and caramelized.