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10 minutes
12 minutes
27 minutes
- 2 (8 ounce) packages carrots, peeled and cut into chunks
- 1 cup dried cranberries, or more to taste
- 0.25 cup chicken broth
- 0.25 cup butter, melted
- 0.25 cup dark brown sugar
- 1 pinch ground cinnamon, or to taste
- Combine carrots and cranberries in a microwave-safe dish. In a bowl, mix chicken broth, butter, and brown sugar, then drizzle over the carrot mixture and stir well to coat.
- Microwave on High for 4 minutes until cooked.
- Microwave for an additional 8 minutes until carrots are tender; let cool for 5 minutes at room temperature, then sprinkle with cinnamon.
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