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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Cinnamon Glazed Baby Carrots Recipe

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This recipe for Cinnamon Glazed Baby Carrots, by , is from Summer's Family Recipes , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Summer Cunningham

Category:
Category:

Ingredients:  
Ingredients:  
4 - cups of baby sweet carrots
2 -tbsp. of soft margarine
2 -tbsp. of brown sugar
1/2 tsp.of ground cinnamon
1/8 tsp. of salt

Directions:
Directions:
Place carrots in a saucepan, add water to barely cover. Bring to boil, then reduce heat to medium. Cook 7-8 minutes until carrots are easily pierced. Combine margarine, brown sugar, cinnamon and salt in another saucepan. Melt together over low heat (or microwave for a few seconds until your margarine is mostly melted). Stir to combine ingredients. Drain carrots, leaving them in the saucepan. Pour cinnamon mixture over them. Cook and stir over medium heat for 2-3 minutes, until thoroughly coated and glaze thickens slightly. Serve warm and enjoy

Number Of Servings:
Number Of Servings:
4- 1cup

 

 

 

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