Cinnamon Carrots

By Yankee Magazine

May 23 2002

This recipe for cinnamon carrots is tasty and incredibly easy — especially if you use a food processor to slice the carrots and a microwave to cook them. Serve hot in winter or at room temperature on a hot summer day.


6 servings


1 to 1-1/2 pounds carrots, sliced
1/3 cup butter, at room temperature
1/2 cup white sugar
1 teaspoon salt
1/4 to 1/2 teaspoon ground cinnamon
1/3 cup boiling water


Preheat the oven to 350 degrees F. Place the carrots in a 1-1/2-quart casserole or baking dish.

Cream together the butter, sugar, salt, and cinnamon. Stir in the boiling water. Pour over the carrots. Bake for 1 hour. Or cook on high in a microwave for 10 minutes.