This recipe for cinnamon carrots is tasty and incredibly easy — especially if you use a food processor to slice the carrots and a microwave to cook them. Serve hot in winter or at room temperature on a hot summer day.
Yield: 6 servings
- 1 to 1-1/2 pounds carrots, sliced
- 1/3 cup butter, at room temperature
- 1/2 cup white sugar
- 1 teaspoon salt
- 1/4 to 1/2 teaspoon ground cinnamon
- 1/3 cup boiling water
Preheat the oven to 350 degrees F. Place the carrots in a 1-1/2-quart casserole or baking dish.
Cream together the butter, sugar, salt, and cinnamon. Stir in the boiling water. Pour over the carrots. Bake for 1 hour. Or cook on high in a microwave for 10 minutes.