Ingredients

• 1 teaspoon butter
• 1 teaspoon olive oil
• 1 1/2 cups diagonally sliced carrot
• 2 tablespoons white wine or ginger beer 
• 1/8 teaspoon salt
• 1/8 teaspoon fresh black pepper
• ½ cup Decas Farms dried cranberries
• 2 teaspoons fresh thyme leaves, roughly chopped

Directions

Melt butter in a large nonstick skillet over medium heat. Add oil to pan; swirl to coat. Add carrot and 2 tablespoons white wine or ginger beer. Partially cover pan and cook 10 minutes or until carrots are almost tender. Add salt and pepper to pan; increase to medium-high heat. Toss in dried cranberries and cook 4 minutes or until carrots are tender and lightly browned, stirring frequently. Sprinkle with thyme and serve.

Adapted from Cooking Light