Recipes >

Roasted Carrots with Fresh Cranberries


  • 5 - 10 ounce packages carrots, julienne-cut
  • 1 1/2 cups cranberries, coarsely chopped
  • 1/4 cup (1/2 stick) butter, cut into chunks
  • 1/2 cup sugar
  • 1/2 teaspoon salt
  • Juice of 2 lemons

Prep Time:

10 minutes

Cook Time:

1 hour



The accent of fresh cranberries makes this simple side dish extra special.

Why Try? This dish is simple to prepare, but it works wonderfully as side dish support for your holiday meal.

Foodie Byte: If you want to take the extra time to julienne the carrots yourself, have at it—especially if you have a food processor. But if you want to trim the work and lower the stress, prepackaged julienne-shredded carrots will do just fine.


  1. Preheat the oven to 350ºF.
  2. Butter a shallow 3-quart baking dish.
  3. Place all of the ingredients in the baking dish and toss to mix.
  4. Cover and bake until the carrots are tender, about 1 hour. Stir once or twice during baking.

Nutritional Information

Calories 163, Carbohydrates 33g, Cholesterol 10mg, Fat 4g, Fat Calories 39, Fiber 4g, Protein 1g, Saturated Fat 2g, Sodium 163mg. Daily Values: Calcium 42.2mg 4%, Phos 44.33mg 4%, Copper 0.07mg 4%, Zinc 0.31mg 2%, Panto 0.37mg 4%, Biotin 5.93mcg 1977%, Magnesium 15.51mg 4%, Iron 0.45mg 3%, Vitamin B6 9%, Vitamin C 17%, Vitamin B12 0%, Vitamin D 1%, Vit E-a-Toco 4%, Vitamin A 397%. Percent Daily Values are based on a 2,000 calorie diet.