Carrots with Cinnamon Glaze
- 4 C baby carrots, rinsed (split lengthwise if very thick)
- 2 Tbsp soft margarine (such as tub margarine)
- 2 Tbsp brown sugar
- ½ tsp ground cinnamon
- ⅛ tsp salt
Serves: 4 (1 cup serving size)
Place the carrots in a small saucepan. Add just enough water to cover them. Place the cover on the saucepan and bring to a boil. Reduce heat to medium. Cook for 7–8 minutes, until carrots are easily pierced with a sharp knife.
While the carrots are cooking, combine margarine, brown sugar, cinnamon, and salt in a small saucepan. Melt together over low heat (OPTION: put in a microwave-safe bowl and microwave for a few seconds on high power, until margarine is mostly melted). Stir well to combine ingredients.
Carefully drain the carrots, leaving them in the saucepan. Pour cinnamon mixture over carrots. Cook and stir over medium heat for 2–3 minutes, just until carrots are thoroughly coated and the glaze thickens slightly. Serve warm.