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Cinnamon Carrots

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


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


  • Cook carrots according to package directions. Meanwhile, in a saucepan, heat the honey, butter and cinnamon until butter is melted; stir to blend.
  • Drain carrots; place in a serving bowl. Drizzle with honey mixture.
Nutrition Facts
1/2 cup: 90 calories, 2g fat (1g saturated fat), 5mg cholesterol, 65mg sodium, 19g carbohydrate (0 sugars, 3g fiber), 1g protein. Diabetic Exchanges: 1 vegetable, 1 fruit.

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Average Rating:
  • kbabe819
    Oct 14, 2012

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

  • kbabe819
    Aug 19, 2012

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

  • Tudgeman
    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.

  • blbrian
    Sep 13, 2010

    These are easy, fast and delicious!

  • LizCav
    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.

  • jmc334
    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.