The last months of the year are always a really busy time for everyone in our family. We have birthdays, Halloween parties, vacations and of course, Thanksgiving and Christmas. I like to start working on my Thanksgiving menu around the middle of October. But, here it is, November already, and I am just trying to finalize my menu. We will definitely be having turkey, stuffing and twice baked mash potatoes, and a variety of appetizers and desserts. And vegetables, you need to have vegetables, but I always seemed to forget about them until the last minute. I love a vegetable that is easy and delicious. And these cinnamon glazed carrots fit that bill perfectly. They are easy to make, delicious and look fancy enough for any holiday table.
For me, anything that streamlines my kitchen time on Thanksgiving Day is a bonus. You can prep your carrots, one or two nights ahead. Clean them, slice them up and then refrigerate them in a tightly sealed plastic storage bag. It’s one less thing to have to do on a busy Thanksgiving morning.
You will love the taste of these Cinnamon Glazed Carrots. The cinnamon glaze gives them a beautiful finish and an amazing taste. Even the little ones won’t complain about eating these vegetables.
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| Prep Time | 5 minutes |
| Cook Time | 20 minutes |
| Servings |
servings
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- 2 lbs carrots
- 1 Tbsp salt
- 3 Tbsp butter
- 1/3 cup brown sugar
- 1 cinnamon stick
Ingredients
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- Rinse carrots in cold water and drain.
- Slice carrots into 1/2 inch slices.
- Place carrots in a medium sized saucepan and add just enough water to cover the carrots, add salt.
- Bring to a boil and cook for 10-15 minutes, until the carrots are fork tender.
- Drain carrots and set aside. In the same saucepan, add the remaining ingredients. Cook until the sugar is dissolved.
- Add carrots back into the saucepan and gently stir, coating the carrots with the glaze.
- Serve warm.
This Cinnamon Glazed Carrots recipe is gluten free.
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