Show Subscription Form




Cinnamon Carrots Recipe
Cinnamon Carrots Recipe photo by Taste of Home

Cinnamon Carrots Recipe

Publisher Photo
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."
TOTAL TIME: Prep/Total Time: 10 min.
MAKES:6 servings
TOTAL TIME: Prep/Total Time: 10 min.
MAKES: 6 servings

Ingredients

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

Nutritional Facts

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.

Directions

  1. Cook carrots according to package directions. Meanwhile, in a saucepan, heat the honey, butter and cinnamon until butter is melted; stir to blend.
  2. Drain carrots; place in a serving bowl. Drizzle with honey mixture. Yield: 6 servings.
Originally published as Cinnamon Carrots in Quick Cooking November/December 2001, p16

Nutritional Facts

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.

Reviews for Cinnamon Carrots

AVERAGE RATING
   (9)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (3)
3 Star
 (1)
2 Star
 (0)
1 Star
 (2)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
Reviewed Oct. 14, 2012

"pleasantly surprised as I don't particularly care for cooked carrots."

MY REVIEW
Reviewed Aug. 19, 2012

"Excellent! I used half the recommended amount of honey, 1/2 tsp cinnamon and 1 tbsp butter. The dinner guests raved."

MY REVIEW
Reviewed Sep. 28, 2011

"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."

MY REVIEW
Reviewed Sep. 13, 2010

"These are easy, fast and delicious!"

MY REVIEW
Reviewed Jun. 15, 2010

"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."

Loading Image
Advertise with us
ADVERTISEMENT
 

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT