Cinnamonglazedcarrots Recipes

CINNAMON AND ORANGE GLAZED CARROTS

Cinnamon and Orange Glazed Carrots image

This was one of the few ways my mom could get my dad to eat carrots as us kids were growing up.

Provided by Katie H

Categories Side Dish Vegetables Carrots Glazed Carrot Recipes

Time 40m

Yield 8

Number Of Ingredients 6

Ingredients

2 pounds carrots, peeled and sliced
¼ cup butter, melted
¼ cup orange juice
⅓ cup brown sugar
⅓ cup white sugar
1 teaspoon ground cinnamon

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Place carrots into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until slightly tender, about 5 minutes. Drain.
Whisk butter, orange juice, brown sugar, white sugar, and cinnamon together in a large bowl until sugars are dissolved. Add carrots to the glaze mixture; toss to coat. Transfer carrots and glaze to a 1-quart baking dish.
Bake in the preheated oven until carrots are tender, 15 to 20 minutes.

Nutrition Facts : Calories 168.7 calories, Carbohydrate 29.2 g, Cholesterol 15.3 mg, Fat 6 g, Fiber 3.3 g, Protein 1.2 g, SaturatedFat 3.7 g, Sodium 121.8 mg, Sugar 23.3 g

CINNAMON GLAZED CARROTS

Cinnamon Glazed Carrots image

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.

Provided by HokiesMom

Categories Vegetable

Time 15m

Yield 3 cups, 6 serving(s)

Number Of Ingredients 4

Ingredients

1 (16 ounce) package baby carrots (fresh or frozen)
1/4 cup honey
2 tablespoons butter (or stick margarine)
1 teaspoon ground cinnamon

Steps:

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.

GLAZED CARROTS

Glazed Carrots image

Braised in ginger ale and seasoned with chili powder and parsley, Alton Brown's Glazed Carrots from Good Eats on Food Network couldn't be easier.

Provided by Alton Brown

Categories side-dish

Time 25m

Yield 4 servings

Number Of Ingredients 6

Ingredients

1 pound carrots, approximately 7 medium, peeled and cut on the bias 1/4-inch thick
1 ounce (2 tablespoons) unsalted butter
Heavy pinch kosher salt
1 cup good-quality ginger ale
1/2 teaspoon chili powder
1 tablespoon chopped fresh parsley leaves

Steps:

In a 12-inch saute pan over medium heat, combine the carrots, butter, salt and ginger ale. Cover and bring to a simmer. Once simmering, remove the lid, stir, and reduce the heat to low. Cover again and cook for 5 minutes. Remove the lid, add the chili powder and increase the heat to high. Cook, tossing occasionally, until the ginger ale is reduced to a glaze, approximately 4 to 5 minutes. Pour into a serving dish and sprinkle with the parsley. Serve immediately.

OH YEAH BABY GLAZED CARROTS

Oh Yeah Baby Glazed Carrots image

Provided by Food Network

Categories side-dish

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 8

Ingredients

1 (1-pound) bag baby carrots
4 tablespoons unsalted butter
1/4 cup water
1/4 cup maple syrup
1/4 cup orange juice
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon salt

Steps:

Place all the ingredients in a medium, heavy saucepan.
Bring to a boil over medium-high heat, stirring occasionally, until the carrots are tender and the sauce becomes a shiny glaze, about 15 minutes.
Using an oven mitt or pot holder, remove from the heat and serve.

CINNAMON GLAZED BABY CARROTS

Cinnamon Glazed Baby Carrots image

Kids love these carrots. My husband too. These are easy to make and can add a touch of elegance to an everyday dinner.

Provided by MelodyOHare

Categories Vegetable

Time 35m

Yield 6-8 serving(s)

Number Of Ingredients 6

Ingredients

3 tablespoons butter
1 1/2 lbs baby carrots, trimmed,scrubbed
1/2 teaspoon salt
water
1/2 teaspoon ground cinnamon
1/2 cup brown sugar

Steps:

Melt butter in saucepan.
Add carrots, salt, sugar and just enough water to barely cover the carrots.
Cover and cook carrots on medium heat until tender.
(time depends on carrot size. I usually cook baby carrots for about 25 minutes.) Remove lid, bring saucepan to a boil and boil until water is evaporated completely, leaving carrots with a sticky, buttery glaze.
Watch carefully and stir so carrots do not scorch.
Sprinkle with cinnamon and mix.
Serve immediately.

CINNAMON CARROTS

Cinnamon Carrots image

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."

Provided by Taste of Home

Categories Side Dishes

Time 10m

Yield 6 servings.

Number Of Ingredients 4

Ingredients

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

Steps:

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 : Calories 90 calories, Fat 2g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 65mg sodium, Carbohydrate 19g carbohydrate (0 sugars, Fiber 3g fiber), Protein 1g protein. Diabetic Exchanges

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