Ingredients
250 g (8 oz) carrots, julienne
110 g (1 C) cranberries, coarsely chopped
12 g (3 tsp) brown sugar
juice of 1/2 a lemon
salt/pepper to taste
Directions
Preheat 350 degrees
Combine rough chopped cranberries, julienne carrots, brown sugar, and the juice of one lemon in an oven proof dish.
Cook for 1 hour or until carrots are tender. Season to taste.
The original recipe called for butter and more sugar which would obviously enrich the flavor, but at the expense of a couple hundred calories and the fat of butter. The carrots and berries are tart and enjoyable without the extras, especially if you like “tartness” and the flavor of cranberry.
(280 calories total recipe)
This recipe was originally from a Food Channel recipe that sounded quite delicious and would work well with the roladen I was serving.
I modified it for our personal taste.
Enjoy!
