Carrots are readily available year-round, but their beautiful harvest color is perfect this time of year. These lightly sweet strips get unique flavor from cinnamon, which enhances the fresh carrot taste. Give this special yet simple side dish a try! -Ruth Andrewson, Leavenworth, Washington
- 5 large carrots, julienned
- 2 tablespoons butter, melted
- 1 tablespoon sugar
- 1 teaspoon salt
- 1/4 teaspoon ground cinnamon
- Place carrots in a saucepan; cover with water. Cook for 8-10 minutes or until crisp-tender; drain. Combine the butter, sugar, salt and cinnamon; add to carrots and toss to coat. Yield: 4-6 servings.
Originally published as Spiced Carrot Strips in Taste of Home October/November 1994, p31
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