These sweet carrots, tangy cranberries and savory walnuts are a flavor combo that’ll not only please your palate, but will also look beautiful on your dinner table. Plus, you can easily double this recipe for a large crowd!
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Juice from 1 orange (or 1/2 cup 100% orange juice)
1 lb. carrots, washed, cut into 1-inch slices (or 1 lb. baby carrots, rinsed)
1 tablespoon olive oil
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup California walnuts, coarsely chopped
1/4 cup dried cranberries
- Preheat oven to 400 F.
- In a large bowl, combine all ingredients except the nuts and cranberries. Mix well.
- Spread the mixed ingredients out onto a cookie sheet. Bake for 15 minutes. Stir in walnuts and cranberries. Bake for another 10 minutes.
- Check carrots to see if cooked to desired tenderness.
Nutrition information (per serving)
Makes 6 servings
Total fat: 9 g
Saturated fat: 1 g
Trans fat: 0 g
Cholesterol: 0 mg
Sodium: 150 mg
Carbohydrate: 15 g
Fiber: 3 g
Sugar: 9 g
Protein: 3 g
— Recipe courtesy of Digestive Disease Health Team Dietitians.