Cinnamon-Sugar Glazed Carrots

This was a recipe I just made up because every other glazed carrot recipe I tried was nasty, wasn't sweet enough, or didn't have enough sauce. I love butter on vegetables, and the cinnamon and sugar add a nice sweetness and it has a wonderful-tasting sauce that my family, especially the kids loved. I even dipped my dinner roll in the left-over sauce and it was so yummy! I'll add a picture next time I make it.

Cinnamon-Sugar Glazed Carrots

4 cups chopped carrots (I used baby carrots. You could leave them whole too.)
4 tbs. butter
½ cup brown sugar
½ tsp. ground cinnamon
¼ tsp. salt

Bring water in a large pot to a boil. Add carrots, bring back to a boil. Cover and simmer 7-9 minutes or until carrots are to desired tenderness. Drain and set aside. Over medium heat, melt butter, then add brown sugar and stir. Stir continuously and cook until boiling, then add cinnamon and salt. Stir well, remove from heat and mix with cooked carrots. Serve.

You could easily cut the sauce in half if it's too much for you, but it's great for rolls!



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