Ruby Carrots
15 mins (prep 5, cooking 10)
4 ingredients
4-6 servings
Since cranberries are abundant here in the Pacific Northwest we are always finding new ways to use them. This is one of our favorite ways to jazz up leftover carrots. Even kids who hate carrots seem to like them this way.

Categories:  side-dish , <-15-mins , quick , low-sodium , low-in... , time-to-make , low-protein , 5-ingredients-or-less , low-calorie , easy , kid-friendly , healthy , carrots , vegetable ,
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Serving Size (110.53 g)
Servings 4
Amount per Serving
Calories 95.47 Calories from Fat 56.34
% Daily Value *
Total Fat 6.26g 38.49%
Saturated Fat 3.84g 76.79%
Trans Fat 0.24g %
Cholesterol 15.9mg 21.2%
Sodium 118.55mg 19.76%
Total Carbohydrate 9.94g 13.25%
Dietary Fiber 2.9 g 46.45%
Sugars 4.88 g %
Protein 1.03g 8.21%
Vitamin A 17353.99IU% Vitamin C 6.11mg%
Calcium 36.47mg% Iron 0.32mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
cranberry sauce