Ingredients:
3 tablespoons butter
1 1/2 lbs baby carrots, trimmed,scrubbed
1/2 teaspoon salt
water
1/2 teaspoon ground cinnamon
1/2 cup brown sugar
Directions:
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.
Servings: 6-8
Time preparation: 10 min.
Time total: 35 min.