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Cinnamon Carrots Recipe

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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

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Cinnamon Carrots Recipe

Prep/Total Time: 10 min.

Yield: 6 Servings

10 10

Ingredients

1 package (16 ounces) frozen sliced carrots
1/4 cup honey
1 to 2 tablespoons butter
1/2 to 1 teaspoon ground cinnamon

Directions

Cook carrots according to package directions. Meanwhile, in a saucepan, heat the honey, butter and cinnamon until butter is melted; stir to blend.
Drain carrots; place in a serving bowl. Drizzle with honey mixture. Yield: 6 servings.

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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Reviews for Cinnamon Carrots (4)

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Cinnamon Carrots

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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.