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Autumn Carrots

Vegetables

  • Serves 4.
    SERVES

Ingredients

  • 1 lb. small carrots
  • 1 cup dried cranberries (I use Craisins)
  • 4 green onions, green parts only, cut into small pieces
  • 4 green onions, green parts only, cut into small pieces
  • 1/2 cup slivered almonds
  • 1 Tablespoon butter
  • 1/3 cup maple syrup
  • I Tablespoon cider vinegar
  • 1 teaspoon Worcestershire sauce
  • Salt to taste

Directions

Cook washed and peeled carrots in a small amount of water, drain, and set aside. In medium skillet, saute onions in butter until soft. Add cranberries, onions, carrots, and almonds, then add maple syrup, Worcestershire sauce, and vinegar and heat through. Add salt to taste and toss to serve.

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