Cinnamon Carrots Recipes

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

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

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 BREAD

I don't remember where I got this recipe, but I have had it for about 20 years. It is a real good bread.

Provided by V Monte

Categories Breakfast and Brunch Breakfast Bread Recipes

Yield 12

Number Of Ingredients 12

Cinnamon Carrot Bread image

Steps:

Preheat oven to 350 degrees F (175 Degrees C). Grease and flour a 9 x 5 inch loaf pan.
In a large bowl, beat together the sugars and sunflower oil. Sift flour, baking powder, baking soda, cinnamon, and salt into the bowl while stirring occasionally. Beat the eggs together, and gradually stir into the batter until everything is combined. Mix in carrots, pecans, and vanilla until well combined. Pour batter into prepared pan.
Bake on middle rack for 60 minutes, or until it tests done. Cool in pan for 10 minutes, and then turn out onto wire rack to cool completely.

Nutrition Facts : Calories 310.5 calories, Carbohydrate 34.9 g, Cholesterol 31 mg, Fat 18 g, Fiber 1.4 g, Protein 3.7 g, SaturatedFat 1.9 g, Sodium 205.9 mg, Sugar 17.7 g

Ingredients

¾ cup white sugar
¼ cup packed brown sugar
¾ cup sunflower seed oil
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
2 eggs
1 pinch salt
1 cup grated carrots
½ cup chopped pecans
½ teaspoon vanilla extract

CINNAMON AND ORANGE GLAZED CARROTS

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

Cinnamon and Orange Glazed Carrots image

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

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

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

More about "cinnamon carrots recipes"

CINNAMON GLAZED CARROTS RECIPE - DEAR CRISSY

Instructions. 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 …
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Estimated Reading Time 3 mins

Cinnamon Carrots Recipes

CINNAMON CARROTS

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.

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 BREAD

I don't remember where I got this recipe, but I have had it for about 20 years. It is a real good bread.

CINNAMON AND ORANGE GLAZED CARROTS

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

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.

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