Cinnamon-glazed baby carrots recipe
Cook time: 11 minutes
Ingredients
4 C baby carrots, rinsed and split lengthwise if very thick
(or frozen pre-sliced carrots)
2 Tbsp. Soft tub
margarine
2 Tbsp. Brown sugar
½ tsp. Ground cinnamon
¹/₈ tsp. Salt
Method
Place the carrots in a small saucepan. Add just enough water to barely cover the
carrots. Cover. Bring to a boil. Reduce heat to medium. Cook for 7-8 minutes, just until the carrots
are easily pierced with a sharp knife.
While the carrots are cooking, combine margarine, brown
sugar, cinnamon, and salt in a small saucepan, and melt together over low heat
(or put in a microwave-safe bowl and microwave for a few seconds on high power,
until margarine is mostly melted). Stir
well to combine ingredients.
Drain carrots, leaving them in the saucepan. Pour cinnamon mixture over carrots. Cook and stir over medium heat for 2-3
minutes, just until the carrots are thoroughly coated and the glaze thickens
slightly. Serve warm.
Yield: 4 servings
Serving size: 1 C
carrots
Each serving provides
| calories | 67 |
| total fat | 3 g |
| saturated fat | 0 g |
| cholesterol | 0 mg |
| sodium | 149 mg |
| total fiber | 2 g |
| protein | 1 g |
| Carbohydrates | 10 g |
| potassium | 260 mg |
