Cinnamon Carrots

Cinnamon Carrots

1 bag ready-to-cook baby carrots, washed
4 Tbsp butter, softened
1/2 cup sugar
1/2 tsp cinnamon
1 tsp salt
1/3 cup boiling water

Preheat the oven to 350^F.

Place the baby carrots in a 9x9" baking dish.  Cream the butter, sugar, cinnamon and salt.  Stir in the boiling water until blended and pour over the carrots.  Cover the dish with foil and bake for 1 to 1 1/2 hours.

They smelled better than they tasted.  I might try them again, omitting the boiling water entirely to get a more sauce-like consistency.

From tasteofhome.com

Carrot Salad

1 pkg shredded carrots
1 small can crushed pineapple, drained
1 Tbsp sugar
Salt to taste
1/2 cup mayonnaise
1/4 tsp cinnamon

Combine all ingredients until well mixed. Cover and refrigerate for 2-4 hours or until ready to serve.

Butterscotch & Black Pepper Baby Carrots

2 1/2 tablespoons butter
2 1/2 tablespoons packed light brown sugar
1/4 teaspoon kosher salt
1 pound baby carrots, halved lengthwise
1/2 to 1 tablespoon freshly ground black pepper

In a medium skillet, heat the butter, sugar, and salt over medium-high heat, stirring until smooth. Add the carrots and toss to coat. Cover and reduce the heat to medium. Simmer for 15 minutes or until the carrots are tender and glazed. Top with black pepper. Serve hot or warm.

Delicious!!

Recipe courtesy The Deen Brothers as seen on Food Network.