answer:I’m a fellow vegetarian, and I can get into a real rut with vegetable side dishes. I recently found a recipe for Ginger-Glazed Carrots with Cranberries in the Washington Post, and it’s fabulous. I’ve already cooked the dish several times. (Advance apologies to our international Flutherites; all of the measurements are American.) 3 tblsp. butter (if you’re lacto-veg) or cooking oil (if you’re vegan) 2 tblsp. grated ginger 2 lbs. baby carrots or regular carrots cut to ½” width and ¾” length 3 tblsp. sugar Salt to taste 1–½ cups vegetable broth 1 cup sweetened, dried cranberries Heat the butter or oil in a large saute pan over medium-high heat. Add the ginger and cook, stirring, for 30 seconds. Add the carrots, sugar, salt, and broth. Stir to combine. Heat until the liquid comes to a boil, then cover the pan, reduce the heat to medium-low, and cook for 5 minutes. Add the cranberries and increase the heat to medium-high, bringing the liquid back to a boil. Cook 12–14 minutes, when the carrots are tender and the liquid has reduced to a glaze. 8 servings at 150 calories, and much simpler and easier than the recipe sounds.