Best Cinnamon Carrots Recipes

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 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 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.

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.

CINNAMON-BUTTER BAKED CARROTS

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.

MOROCCAN SALAD OF RAW GRATED CARROTS/CITRUS CINNAMON DRESSING

Steps:

• Grate the carrots on the large holes of a box grater.
• Cook carrots for 2 minutes--optional step.
• Toss with only 1/4 cup of the dressing,.
• Garnish with nuts, raisins, and pine nuts if desired, and serve.

ROASTED POTATOES AND CARROTS WITH CUMIN AND CINNAMON

Steps:

• Directions: Preheat oven to 450 F. Scrub carrots and potatoes (remove any eyes). Cut up vegetables and place in an 8-by-8-inch baking dish. Mix oil and spices together in a small bowl and drizzle over vegetables. Mix vegetables with a wooden spoon so they are evenly coated. Roast 20-25 minutes, or until tender when pierced with a fork. Preparation: 30 minutes Makes 4 servings

SLOW COOKER CINNAMON CARROTS

Steps:

• Put carrots in 3 to 4 quart slow cooker sprayed with vetable cooking spray.
• Ina large bowl, combine brown sugar, honey, orange juice, butter, and cinnamon, and mix well.
• Pour overcarrots and mix so that sugar-cinnamon mixture coats carrots.
• Cover and cook on low for 31/2 to 4 hours and stir throughly each hour during cooking time.
• About 15-20 minutes before serving transfer carrots with a slotted spoon to serving dish and cover to keep warm.
• Pour liquid from cooker into a saucepan, then boil for several minutes until liquid is reduced in half.
• Spoon over carrots in serving dish.

CINNAMON & CUMIN CARROTS

Steps:

• 1. Place a rack in the middle position, and preheat the oven to 400f (205c).
• 2. Peel the carrots and cut on the bias into 1/2-inch thick ovals, and then place in a large mixing bowl.
• 3. Add the dry spices (salt, pepper, cinnamon, and cumin) to a small saucepan, and cook over medium heat until they smell fragrant, about 5 -7 minutes. Do not let them burn.
• 4. Chef's Note: Heating up dry spices is a way to bring out their essential oils, and hence their flavors. The process is called blooming. Chef's Tip: If you can get Vietnam cinnamon, do so.
• 5. Take the saucepan off heat, and then add the coconut oil, and allow the oil to melt into the spices. Mix together thoroughly with a wooden spoon.
• 6. Add the spice mixture to the bowl containing the carrots, and toss until the carrots are completely coated.
• 7. Line a baking sheet with parchment, and then spread the carrots out in a single layer.
• 8. Bake in the preheated oven, until the carrots soften, and begin to brown, about 20 - 25 minutes.
• 9. Plate the dish, and then sprinkle on the chopped parsley. Serve immediately.
• 10. As I've mentioned before this is one of my regular dishes, served at Thanksgiving. And when I use this dish in one of my catering jobs, I always get asked for the recipe. Simple and delicious. Keep the faith, and keep cooking.

ROASTED CARROTS WITH CUMIN & CINNAMON RECIPE - (4.4/5)

Steps:

• Preheat the oven to 425 degrees . Toss carrots with orange juice, EVOO, salt, ground cumin and ground cinnamon. Roast, tossing halfway through cooking, until carrots are soft and browned in spots, 30 to 35 minutes. Garnish with fresh chopped cilantro or parsley.

CINNAMON BUTTER BAKED CARROTS

Steps:

• Preheat the oven to 350°
• Clean carrots and arrange in a 9"x13" baking dish, sprayed with Pam cooking spray.
• 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.

ROASTED CARROTS WITH ORANGE ZEST AND CINNAMON

Steps:

• Preheat oven to 400F Cut the carrots into 2-inch (500 cm) lengths; hlave lengthwise any thick top portions so all the pieces will cook evenly. In a shallow, 9-by-13 inch baking dish, combine the carrots, garlic, and orange zest. Drizzle the vegetables with the olive oil and sprinkle with 1/4 teaspoon salt and pepper to taste. Add the cinnamon stick, toss to coat the vegetables evenly, and spread in an even layer in the dish. Roast the carrots, stirring every 10 minutes, until tender and lightly browned, about 50 minutes. Remove from the oven and transfer to a warmed serving dish. Sprinkle the carrots with the lemon juice and serve at once.

ROASTED CARROTS WITH ORANGE ZEST AND CINNAMON

Steps:

• Preheat Oven to 400 Degrees.
• Cut carrots into 2" lengths; halve lengthwise any thick top portions so all the pieces will cook evenly. In a shallow, 9-by-13" baking dish, combine carrots, garlic and orange zest. Drizzle vegetables with olive oil sprinkle with salt and pepper to taste. Add the cinnamon stick, toss to coat the vegetables evenly. Spread in an even layer in the dish.
• Roast the carrots stirring every 10 minutes, until tender and lightly browned, about 50 minutes.
• Remove from the oven, transfer to serving dish and sprinkle carrots with lemon juice. Serve immediately.

~ CARROTS IN CINNAMON SAUCE ~

Steps:

• Preheat the oven to 350 degrees F. In a 1 1/2 quart casserole dish, add the carrots. Set aside.. Mix butter, cinnamon, salt, and sugars. Pour boiling water over mixture and stir. Pour over the carrots and bake for 45 min - 1 hour, or until tender. Or you could microwave until tender. Stir, before serving.