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Bright Side: Carrot Cranberry Gratin

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

  1. Preheat the oven to 400°. Butter a 9-inch square glass baking dish.
  2. 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.
  3. 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.

Serves 4.

Make ahead: The recipe can be prepared through Step 2 up to 4 hours ahead.

Join The Conversation
psychobabble psychobabble 7 years
my husband made this for our first thanksgiving as a couple with my parents visiting, it was absolutely delicious but a real mess to make! We're making it again for the holidays this year.
aimeeb aimeeb 9 years
Time to give it a whirl...
nikodarling nikodarling 9 years
This would be delicious. I love carrots.
UrbanBohemian UrbanBohemian 9 years
The combination of flavors sound outstanding. And I love the colors in the dish!
mollywog mollywog 9 years
hmmmmmm I have mixed emotions about this. It looks really pretty, but I can't see adding the extra honey, most carrots taste fairly sweet as it is.
fragiletearz fragiletearz 9 years
Carrots have a lot of carbs. That's why you won't see them in a lot of diabetic dishes.
mamaseacat mamaseacat 9 years
Not a big carrot fan. Even if it is good, I'll still pass. I need carbs for my side dishes. :)
aimeeb aimeeb 9 years
Love the colors...
emalove emalove 9 years
I'd try it, although I generally prefer raw carrots to cooked. It looks pretty!
fragiletearz fragiletearz 9 years
I've never thought of cranberries and carrots...I think I may have to try this!
michichan michichan 9 years
curious idea! I love colourful sides.
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