Cinnamon Glazed Carrots Food

CARROT CAKE MUFFINS WITH CINNAMON GLAZE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly grease 2 muffin pans, or use paper liners.
• In a large bowl, mix together flour, baking powder, 2 teaspoons cinnamon, 1/4 teaspoon nutmeg, allspice and salt. Mix in brown sugar, white sugar and coconut. In a separate bowl, combine eggs, oil, 1/2 cup buttermilk, carrots, pineapple, and vanilla. Make a well in the middle of the flour mixture and add the egg/buttermilk mixture. Mix until batter is moistened. Fill muffin cups 3/4 full.
• Bake in preheated oven for 20 to 25 minutes, or until the tops spring back when lightly tapped. Allow to cool.
• In a small bowl, combine confectioners' sugar, 1 teaspoon cinnamon and 2 to 3 tablespoons buttermilk. Mix until smooth, then refrigerate until thickened. Drizzle over cooled muffins.

CINNAMON GLAZED CARROTS

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.

A SIMPLE VEGGIE DISH THAT WILL STEAL THE SHOW THIS THANKSGIVING

Steps:

• Preheat the oven to 350°F.
• Clean carrots and arrange in a 9" x 13" baking dish.
• Using an electric mixer, cream the butter, sugar, salt, and cinnamon. While the mixer is running, slowly add the boiling water and orange juice.
• Pour mixture over the carrots and cover the dish with aluminum foil. Bake for 90 minutes.
• Remove the foil and transfer carrots to a serving platter. Drizzle carrots with the melted cinnamon butter from the baking dish. Garnish with chopped parsley, if desired.

CINNAMON AND ORANGE GLAZED CARROTS

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.

CINNAMON GLAZED CARROTS RECIPE

Steps:

• 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.

SLOW COOKER CINNAMON SUGAR GLAZED CARROTS

Steps:

• Spray inside of 4-quart slow cooker with no stick cooking spray. Add carrots and melted butter; toss to coat. Cover.
• Cook on HIGH 3 to 4 hours or until tender.
• Meanwhile, mix brown sugar, cinnamon, ginger and salt in small bowl until well blended. Toss cooked carrots with brown sugar mixture in slow cooker just before serving.

CROCK POT GLAZED CARROTS WITH BROWN SUGAR AND CINNAMON

Steps:

• Rinse off the baby carrots with cold water and pour into the crock pot.
• Add the brown sugar, butter, orange juice, and ground cinnamon to the crock pot. Mix well to combine and break up the lumps of brown sugar.
• Mix the cornstarch with the water and pour into the crock pot. Mix to combine.
• Cook on high for 4-5 hours or low 7 to 8 hours or until the carrots are tender.
• Serve as a side dish with your favorite Thanksgiving or Christmas holiday meal.
• Makes 8 to 10 servings.

CINNAMON CARROTS

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.

CINNAMON-GLAZED BABY CARROTS

Steps:

• 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 carrots are thoroughly coated and the glaze thickens slightly. Serve warm. source: National Heart Lung and Blood Institute

CINNAMON GLAZED BABY CARROTS

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.