Cinnamon Carrot Sticks Recipes

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.

Provided by HokiesMom

Categories Vegetable

Time 15m

Yield 3 cups, 6 serving(s)

Number Of Ingredients 4

Cinnamon Glazed Carrots image

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.

Ingredients

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

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."

Provided by Taste of Home

Categories Side Dishes

Time 10m

Yield 6 servings.

Number Of Ingredients 4

Cinnamon Carrots image

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

Ingredients

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

PICKLED CARROTS

The trick to pickled carrots is cooking them just long enough to retain a harvest-fresh "snap." These tangy treats are terrific for perking up a buffet table or relish tray or serving alongside a hearty sandwich. -Cecilia Grondin, Grand Falls, New Brunswick

Provided by Taste of Home

Categories Side Dishes

Time 20m

Yield 8 servings.

Number Of Ingredients 7

Pickled Carrots image

Steps:

Place 1 in. of water in a saucepan; add carrots. bring to a boil. Reduce heat; cover and simmer for 3-4 minutes or until carrots are crisp-tender. Drain and rinse in cold water. Place in a bowl and set aside., In a saucepan, combine water, vinegar, sugar, cinnamon, whole cloves and mustard seed. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Cool; pour over the carrots., Cover and refrigerate for 8 hours or overnight. Discard cloves and cinnamon. Serve carrots with a slotted spoon.

Nutrition Facts : Calories 103 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 20mg sodium, Carbohydrate 25g carbohydrate (22g sugars, Fiber 2g fiber), Protein 1g protein.

Ingredients

1 pound carrots, cut into 3-inch julienne strips
3/4 cup water
2/3 cup white vinegar
3/4 cup sugar
1 cinnamon stick (3 inches), broken
3 whole cloves
1 tablespoon mustard seed

CINNAMON CARROT STICKS

This recipe comes from Sunset Ideas for Cooking Vegetables, 1973, & the carrots can be served as a side, a relish or an appetizer! Preparation time does not include time needed to cool before serving.

Provided by Sydney Mike

Categories Low Protein

Time 25m

Yield 7 cups, 15 serving(s)

Number Of Ingredients 5

Cinnamon Carrot Sticks image

Steps:

Place carrots in large pan with water & boil, covered, until just tender, about 7-10 minutes.
Remove carrots to a bowl & keep the liquid in the large pan.
To the carrot liquid add cider vinegar, sugar & cinnamon, then bring to boil.
Pour hot liquid over carrots & let cool.
Cover & chill overnight or as long as 2 1/2 weeks, before serving.

Nutrition Facts : Calories 65.2, Fat 0.1, Sodium 43.5, Carbohydrate 15.9, Fiber 1.7, Sugar 12.9, Protein 0.6

Ingredients

2 -2 1/2 lbs carrots, peeled & cut into 3-inch sticks slightly thicker than a pencil
2 1/2 cups water
1/2 cup cider vinegar
3/4 cup granulated sugar
1 cinnamon stick

ROASTED CARROT FRIES

Turn carrot sticks into fun "fries" with a happier health profile by popping them in the oven and serving them fry-style. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories Side Dishes

Time 20m

Yield 5 servings.

Number Of Ingredients 3

Roasted Carrot Fries image

Steps:

Place carrots in a greased 15x10x1-in. baking pan. Drizzle with oil and sprinkle with salt; toss to coat. Bake, uncovered, at 450° for 10-12 minutes or until crisp-tender.

Nutrition Facts : Calories 53 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 299mg sodium, Carbohydrate 9g carbohydrate (4g sugars, Fiber 3g fiber), Protein 1g protein. Diabetic Exchanges

Ingredients

1 pound fresh carrots, cut into 1/2-inch sticks
2 teaspoons olive oil
1/2 teaspoon salt

More about "cinnamon carrot sticks recipes"

CINNAMON GLAZED CARROTS RECIPE - DEAR CRISSY

Web Jul 22, 2019 Instructions. Place carrots into a large saucepan, pour in enough water to reach depth of 1 inch over carrots, and bring to a boil. …
From dearcrissy.com
4.5/5 (16)
Category Sides
Servings 1
Estimated Reading Time 3 mins

Place carrots into a large saucepan, pour in enough water to reach depth of 1 inch over carrots, and bring to a boil. Reduce heat to low, cover, and simmer carrots until tender, 8 to 10 minutes. Drain and transfer to a bowl.
Melt butter in the same saucepan; stir brown sugar, salt, cinnamon, and white pepper into butter until brown sugar and salt have dissolved. Transfer carrots into brown sugar sauce; cook and stir until carrots are glazed with sauce, about 5 more minutes. Transfer to serving bowl and toss with fresh thyme before serving.

Cinnamon Carrot Sticks Recipes

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.

CINNAMON CARROTS

PICKLED CARROTS

The trick to pickled carrots is cooking them just long enough to retain a harvest-fresh "snap." These tangy treats are terrific for perking up a buffet table or relish tray or serving alongside a hearty sandwich. -Cecilia Grondin, Grand Falls, New Brunswick

CINNAMON CARROT STICKS

This recipe comes from Sunset Ideas for Cooking Vegetables, 1973, & the carrots can be served as a side, a relish or an appetizer! Preparation time does not include time needed to cool before serving.

ROASTED CARROT FRIES

Turn carrot sticks into fun "fries" with a happier health profile by popping them in the oven and serving them fry-style. -Taste of Home Test Kitchen

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