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)
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MY REVIEW
Reviewed Jul. 10, 2013

Loved the carrots, I used fresh carrots and also salt & pepper. The family thought they weren't sweet enough, but they were perfect for me. I also used less cinnamon.

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!

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