Cranberry Carrots

Categories: Side Dishes, Vegetable Side Dishes


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Recipe Information

Serving Size

½ c


Makes 6 servings

Nutrition Information

One serving is 60 calories, 2 g fat, 0 mg cholesterol, 35 mg sodium, 10 g carbohydrates, 1 g fiber, and 1 g protein


c = cup, T = tablespoon, t = teaspoon, lb = pound, oz = ounce, fl oz = fluid ounce, pkg = package


  • 1 lb Carrots, baby, sliced lengthwise
  • ¼ c Water
  • ½ c Cranberry sauce
  • Cooking spray
  • ¼ c Pecans, roughly chopped


  1. In a large skillet over medium-high heat, WHISK cranberry sauce and water until blended.
  2. ADD carrots and MIX well. COVER for 5 minutes.
  3. UNCOVER and continue to HEAT for 5 minutes or until slightly thickened.
  4. *Optional: SPRAY a small skillet with cooking spray. HEAT on medium heat. ADD pecans and lightly toast. STIR occasionally.
  5. TOP carrots with pecans (toasted/untoasted) and SERVE.

Chickasaw Nation Nutrition Services

Get Fresh! is an initiative of the Chickasaw Nation. This material was funded by USDA’s Supplemental Nutrition Assistance Program. This institution is an equal opportunity provider and employer. For more information on the Supplemental Nutrition Assistance Program or the FDP Grocery Stores, visit