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Cinnamon Carrots Recipe

Cinnamon Carrots Recipe

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. YIELD:6 servings


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


  • 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.

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

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Reviewed Oct. 14, 2012

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

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."

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."

Reviewed Sep. 13, 2010

"These are easy, fast and delicious!"

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."

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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