Carrots are one of those veggies that I don't often cook with. Sure I throw them in a salad, but when I think of making a delicious side dish to pair with an extraordinary roast, carrots don't always come to mind. That is, until now! I came across this scrumptious recipe for a carrot and cranberry gratin and can't wait to give it a try.
This colorful side dish is an excellent addition to any holiday table. The honey slightly sweetens the carrots and the apple juice makes the cranberries burst. It's a wonderful accompaniment to pork, turkey, or duck. To get the recipe to this bright side,
Carrot Cranberry Gratin 
From Food & Wine  magazine
1 1/4 pounds carrots, coarsely shredded
1 Fuji apple, peeled and coarsely shredded
1 cup fresh cranberries
1/2 cup apple juice
1 tablespoon honey
2 tablespoons unsalted butter, softened
- Preheat the oven to 400°. Butter a 9-inch square glass baking dish.
- In a medium bowl, toss the carrots, apple, cranberries, apple juice and honey. Pack the mixture into the dish, smoothing the surface. Spread the butter over the top.
- Bake in the upper third of the oven for about 40 minutes, or until the carrots are tender and the top is lightly browned. Serve the gratin at once.
Make ahead: The recipe can be prepared through Step 2 up to 4 hours ahead.