Cinnamon Glazed Carrots

"A great version of serving carrots that even kids love. The cinnamon is such a nice touch and the honey is a great substitute for sugar. I hope you enjoy it too."
 
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photo by Rita1652 photo by Rita1652
photo by Rita1652
photo by Stephanie Y. photo by Stephanie Y.
photo by Nif_H photo by Nif_H
photo by Buzymomof3 photo by Buzymomof3
photo by Jubes photo by Jubes
Ready In:
15mins
Ingredients:
4
Yields:
3 cups
Serves:
6
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ingredients

  • 1 (16 ounce) package baby carrots (fresh or frozen)
  • 14 cup honey
  • 2 tablespoons butter (or stick margarine)
  • 1 teaspoon ground cinnamon
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directions

  • Cook carrots by your preferred method (steaming, microwave, stovetop), until crisp-tender.
  • In a separate saucepan, heat the honey, butter and cinnamon until butter is melted, stir to blend.
  • Drain carrots and place in serving dish.
  • Drizzle honey mixture over carrots and serve.

Questions & Replies

  1. How long do I cook the honey mixture ?? Does it have to get thick??
     
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Reviews

  1. Wowzer...I love these carrots Melly. The sweetness of the honey and then of course the cinnamon spice is just awesome together. I couldn't leave them alone at the dinner table and neither could DH. This is such a great change-up to the normal vegetable of corn that I normally put out with a big sunday dinner. I chose to steam my carrots on the stovetop for 15 minutes and then nuked the honey, butter and cinnamon (generous amount) for 20 seconds. Tossed all-together and voila!!! This will be made again for a great side to any big dinner. Perfect~ Made for ZaarStars~
     
  2. Definitely excellent! very easy, I used fresh carrots and cut them into thin slices and steamed for 15 mins, then combined with the sauce and let them sit for a few minutes, absolutely marvellous! Thanks for a super-easy and delicious recipe, Hokies!
     
  3. I used 2 cans of carrots as that's what we had. Cooked carrots in a pot initially, then drained and transferred to a pan where I added them to the glaze that was already cooking on low. Added two tablespoons of ground flaxseed, two tablespoons of brown sugar, and reduced the sauce to a thick glaze on medium-low. It was off the charts.
     
  4. This is a great way to increase veges in meals and to put some cinnamon in my diet. The sauce ingredients really compliment the flavor of the carrots. Made for spring PAC 2011.
     
  5. I made these for Christmas dinner and we loved them. I have made them several times now and they are a hit with us every time! Even my grandson loves them and he doesn't usually eat carrots!
     
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Tweaks

  1. These carrots had great flavor. I gave it 4 stars instead of 5 only because I would have liked the sauce to be thicker, coating the carrots in more of a glaze. I think it probably needed some cornstarch to thicken the sauce.
     

RECIPE SUBMITTED BY

<p>I'm one of the original members of RecipeZaar and an active member in the old forums.&nbsp; I loved meeting so many wonderful people from across the globe in what were truly amazing forums and during events on the site which encouraged interaction.&nbsp; I miss those forums and am saddened that this is now just another recipe collection site.&nbsp; I will always come back here as I have so many recipes saved of my own and tried many gems.&nbsp; I hope you are able to find something you like.</p>
 
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