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Cinnamon Carrots Recipe
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Cinnamon Carrots Recipe

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3.5 6 9
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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."
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

1/2 cup: 90 calories, 2g fat (1g saturated fat), 5mg cholesterol, 65mg sodium, 19g carbohydrate (0g sugars, 3g fiber), 1g 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


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
kbabe819 32387
Reviewed Oct. 14, 2012

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

MY REVIEW
kbabe819 129125
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
Tudgeman 32795
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
blbrian 204554
Reviewed Sep. 13, 2010

"These are easy, fast and delicious!"

MY REVIEW
LizCav 81511
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."

MY REVIEW
jmc334 92289
Reviewed Jun. 13, 2010

"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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