Email to Bones      

Recipe Categories: billk54's HOME PAGEAPPETIZERS Appetizers_2 BBQ BEVERAGES Beverages_2 Biscuits BREAD Bread_2 Bread_3 BREAKFAST Breakfast_2 Breakfast_Fruit CAKESandPIES Cakes_Pies_4 Cakes_Pies_6 Cakes__Pies_2 Cakes__Pies_3 Cake_Pies_5 CANDY CASSEROLES Casseroles_2 Chicken Chicken_2 Chicken_Wings Chinese Christmas Christmas_2 COOKIES Cookies_2 Cookies_3 CookingTerms Cooking_Tips Cookout CROCKPOT Crockpot_2 DESSERTS Desserts_2 Desserts_3 DIABETIC Dips Doughnuts EasterBread EGGS ETHNIC FISHandSEAFOOD FoodSubstitutes FROSTINGS Gelato Gifts_in_a_Jar Italian Italian_2 JAMSandJELLIES LOWFAT Magic_Bullet_Recipes MARINADES Measurements MEATS Meats_2 Misc Pampered_Chef_Recipes PASTA PASTASALAD PASTRIES Pastry_Crusts Pickles PIZZA Potatoes POULTRY RICE SALADandDRESSING Salads_Dressings_2 SANDWICHES SAUCES Seasining SNACKS SOUPSandSTEWS Spreads Stuffing Trifle VEGETABLES

Glazed Cranberry Carrots




Source of Recipe


Internet


List of Ingredients




1 sheet (18x24-inches) Reynolds Wrap® Heavy Duty Aluminum Foil
1 package (16 oz.) peeled baby carrots
1/2 cup sweetened dried cranberries or raisins
1/4 cup packed brown sugar
1/4 teaspoon ground nutmeg
2 teaspoons lemon juice
2 tablespoons butter or margarine

Preheat oven to 450F or grill to medium-high.

Center carrots and cranberries on sheet of Reynolds Wrap Heavy Duty Aluminum Foil. Sprinkle with brown sugar and nutmeg; drizzle with lemon juice; top with butter.

Bring up foil sides. Double fold top and ends to seal making one large foil packet, leaving room for heat circulation inside.

Bake 20 to 25 minutes on a cookie sheet in oven or grill 11 to 13 minutes in covered grill. Stir before serving.


Recipe