Brown Sugar Carrots & Cranberries
Pureed carrots mixed with brown sugar, ginger, and sweet dried cranberries. The perfect Thanksgiving or Christmas side dish!
I love turkey. I really do. Thanksgiving is one of my favorite dinners because I get to eat turkey.
But you know what? I'm ALL about the side dishes!
I guess because the turkey is always usually the same. The taste, flavor, seasoning. It's great like that. But side dishes are where my sister and I shine, haha! We're always trying something new to bring to Thanksgiving dinner.
The holiday feast is always packed with family favorites from one end of the table to the other. For a lot of people, or definitely my family at least, some vegetables get just plopped in a bowl and served. And you know what? When you're making a hot dinner for a lot of people to enjoy all at one time, some of the dishes NEED to be simple.
In our family, our Thanksgiving side dishes are usually Layered Sweet Potato Casserole, corn, mashed potatoes, stuffing, rolls, green bean casserole, and mixed veggies. As you can tell, the carrots get sort of left behind for the star of the show - the turkey! When you're pulling something like this together, it can be so hard to juggle various recipes and cook times.
There is absolutely nothing complicated about these delicious Brown Sugar Carrots & Cranberries! I used the new I Can't Believe It's Not Butter to give them a richer flavor along with the brown sugar and ginger.
The new I Can't Believe It's Not Butter now has 0% artificial preservatives, 0g trans fats, no cholesterol, and no partially hydrogenated vegetable oils. I used the original variety, but it also comes in Light and Olive Oil varieties.
Brown Sugar Carrots & Cranberries serves 6
2 lbs carrots, peeled and sliced 1/3 cup butter 3 tablespoons brown sugar 1/2 teaspoon ginger 1/4 teaspoon kosher salt 1/3 cup dried cranberries
Place carrots in a stock pot and cover with water. Bring to a boil, then reduce heat and simmer 20 minutes or until carrots are easily pierced with a fork. Drain and place carrots in a blender or food processor. Add butter, brown sugar, ginger, and salt. Blend until whipped and smooth. Transfer to a serving bowl and stir in dried cranberries, reserving some to sprinkle on top. Serve immediately.
These carrots are just a simple way to take a regular vegetable side dish up a notch! I also love that it require no oven space, something that is hard to find during Thanksgiving and Christmas dinners!
You can also try the new I Can't Believe It's Not Butter on corn, sauteeing vegetables, or even baking! I love that it's soft straight out of the fridge, perfect for spreading on a thick piece of french bread. As a mom of two littles, I like that it's part of an overall healthy, balanced diet because I can trust what's inside. When you try the new I Can't Believe It's Not Butter, be sure to click here and leave a product review on their website to let them know what you think!
Here are some more of my favorite side dish recipes:
5 Cheese Mac & Cheese
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{linking up!} I was selected for this opportunity as a member of Clever Girls and the content and opinions expressed here are all my own.
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