Return to Content

Cinnamon Carrots

by

Yield: 6 servings

This recipe for cinnamon carrots is tasty and incredibly easy -- especially if you use a food processor to slice the carrots and a microwave to cook them. Serve hot in winter or at room temperature on a hot summer day.

Ingredients:

  • 1 to 1-1/2 pounds carrots, sliced
  • 1/3 cup butter, at room temperature
  • 1/2 cup white sugar
  • 1 teaspoon salt
  • 1/4 to 1/2 teaspoon ground cinnamon
  • 1/3 cup boiling water

Instructions:

Preheat the oven to 350 degrees F. Place the carrots in a 1-1/2-quart casserole or baking dish.

Cream together the butter, sugar, salt, and cinnamon. Stir in the boiling water. Pour over the carrots. Bake for 1 hour. Or cook on high in a microwave for 10 minutes.

Tags:
Updated Thursday, May 23rd, 2002
Yankee Magazine Advertising

Bring New England Home
plus, get the Tablet Edition FREE!

In this issue: Winter in Vermont

  • Warm Up to Perfect Comfort Food
  • Keeping Timeless Crafts Alive
  • A Town That Loves Covered Bridges and Artists
Subscribe Today and Save 44%

Browse Similar Recipes

One Response to Cinnamon Carrots

  1. Ramona Fassio June 9, 2003 at 7:43 pm #

    I made it for the holidays and was asked for the recipe. Everyone went back for seconds.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2013, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111