Cinnamon-glazed baby carrots

Courtesy of: Keep the Beat, Deliciously Healthy Dinners (created by the U.S. Health and Human Services/NIH/National Heart, Lung and Blood Institute and was distributed at my work during a wellness fair)

Cinnamon-glazed baby carrots

Serves 4

Ingredients:

4 Cups baby carrots, rinsed and split lengthwise if very thick (or frozen presliced carrots)
2 Tbsp soft tub margarine
2 Tbsp brown sugar
1/2 tsp. ground cinnamon
1/2 tsp salt

Instructions:

Place the carrots in a small saucepan. Add just enough water to barely cover the carrots. Cover. Bring to a boil. Reduce heat to medium. Cook for 7-8 minutes, just until the carrots are easily pierced with a sharp knife.

While the carrots are cooking, combine margarine, brown sugar, cinnamon, and salt in a small saucepan, and melt together over low heat (or 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.

Drain carrots, leaving them in the saucepan. Pour cinnamon mixture over carrots. Cook and stir over medium heat for 2-3 minutes, just until the carrots are thoroughly coated and the glaze thickens slightly. Serve warm.


I made these without the salt, and with Smart Balance Light butter. They were delicious and I admit that I ate a second serving later in the evening!


Nutrition:

Calories: 67
Total fat: 3
Sat fat: 0
Cholesterol: 0
Sodium: 149
Fiber: 2
Protein: 1
Carbs: 10
Potassium: 260