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Frozen vegetables make for a fast and fabulous side dish in Charlene's Cinnamon Carrots. "When Anna was a little girl, the only vegetable she would eat was carrots covered in a packaged glaze," she recalls. "I ran out of glaze one day and created this taste-tempting recipe. I never bought a prepared glaze again."
This recipe is:
Quick
Diabetic Friendly
Nutritional Analysis: One 1/2 cup serving (prepared with 1 tablespoon butter) equals 90 calories, 2 g fat (1 g saturated fat), 5 mg cholesterol, 65 mg sodium, 19 g carbohydrate, 3 g fiber, 1 g protein. Diabetic Exchanges: 1 vegetable, 1 fruit.
Originally published as Cinnamon Carrots in Quick Cooking November/December 2001, p16
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Reviewed on Oct. 14, 2012 by kbabe819
pleasantly surprised as I don't particularly care for cooked carrots.
Reviewed on Aug. 19, 2012 by kbabe819
Excellent! I used half the recommended amount of honey, 1/2 tsp cinnamon and 1 tbsp butter. The dinner guests raved.
Reviewed on Sep. 28, 2011 by Tudgeman
Yummy but I'll use less cinnamon next time. I also used fresh carrots instead of frozen ... makes a big difference and doesn't save a whole whack of time.
Reviewed on Sep. 13, 2010 by blbrian
These are easy, fast and delicious!
Reviewed on Jun. 15, 2010 by LizCav
Wasn't impressed. Just don't think cinnamon compliments carrots as well as other spices/seasonings. Ok for a one-time dish, but won't make this recipe a regular.
Reviewed on Jun. 13, 2010 by jmc334
I made these with fresh baby carrots and my family loved them. They are not too sweet with just a touch of spice.
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