Cranberry Maple Carrots

• 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

1. Place carrots in a saucepan and cover with salted water; bring to a boil over high heat.
2. Reduce heat to medium and boil for 3 to 4 minutes or until almost fork tender; drain well and set aside.
3. In a large skillet, melt butter over medium-high heat, then add carrots to melted butter, along with the craisins.
4. Cook, stirring frequently, for 3 to 5 minutes or until carrots begin to brown.
5. Stir in maple syrup, then add ginger, rosemary, and salt and pepper.
6. Cook until carrots are tender, shiny and caramelized.

baby carrots, unsalted butter, craisins, maple syrup, fresh ginger, fresh rosemary, salt

Taken from www.food.com/recipe/cranberry-maple-carrots-16067 (may not work)