Cinnamon-glazed baby carrots - WSFA.com: News Weather and Sports for Montgomery, AL.

Cinnamon-glazed baby carrots

Source: http://www.nhlbi.nih.gov/educational/hearttruth/downloads/pdf/factsheet-recipes.pdf

4 cups baby carrots, rinsed and split lengthwise if very thick (or frozen presliced carrots)
2 tbsp soft tub margarine
2 tbsp brown sugar
1/2 tsp ground cinnamon
1/8 tsp salt

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 the carrots are thoroughly coated and the glaze thickens slightly. Serve warm.

Yield: 4 servings

Serving size: 1 cup carrots

Calories: 67
Total fat :3 g
Saturated fat: 0 g
Cholesterol: 0 mg
Sodium: 149 mg
Total fiber: 2 g
Protein: 1 g
Carbohydrates: 10 g
Potassium: 260 mg

*DISCLAIMER*: The information contained in or provided through this site section is intended for general consumer understanding and education only and is not intended to be and is not a substitute for professional advice. Use of this site section and any information contained on or provided through this site section is at your own risk and any information contained on or provided through this site section is provided on an "as is" basis without any representations or warranties.

  • Mark Leslie Recipes

  • Friday, May 17 2013 12:05 PM EDT2013-05-17 16:05:07 GMT
    In Italian, the word "gelato" means "frozen" more than it means "ice cream." So, for as much as we have heard that gelato is the Italian equivalent of ice cream, this "gelato" is really a frozen mousse
    In Italian, the word "gelato" means "frozen" more than it means "ice cream." So, for as much as we have heard that gelato is the Italian equivalent of ice cream, this "gelato" is really a frozen mousse of a dessert. Quick and easy, with no ice cream maker needed, this dessert may be served as a chilled mousse or frozen completely as a "gelato."

  • Friday, May 10 2013 3:36 PM EDT2013-05-10 19:36:28 GMT
    Celebrate warm weather with nature's sweet berries. Simply served with a light dusting of powdered sugar, this dessert is not a sugar overload, because it relies on the natural sweetness of in-season berries.
    Celebrate warm weather with nature's sweet berries. Simply served with a light dusting of powdered sugar, this dessert is not a sugar overload, because it relies on the natural sweetness of in-season berries.

  • Friday, May 3 2013 4:20 PM EDT2013-05-03 20:20:03 GMT
    Here is smoky and slightly spicy twist on fried catfish. Instead of coating the catfish in a thick beer batter, I marinate the raw pieces in beer before seasoning them and lightly dredging them in flour
    Here is smoky and slightly spicy twist on fried catfish. Instead of coating the catfish in a thick beer batter, I marinate the raw pieces in beer before seasoning them and lightly dredging them in flour
    •