Cinnamon-glazed baby carrots

Yield: 4 servings
Serving size: 1 cup carrots


  • 4 cups baby carrots, rinsed and split lengthwise if very thick (or frozen pre-sliced carrots)
  • 2 tablespoons soft tub margarine, preferably trans-fat-free
  • 2 tablespoons brown sugar
  • ½ teaspoon ground cinnamon
  • 1/8 teaspoon salt


  1. Place the carrots in a small saucepan. Add just enough water to barely cover the carrots. Cover the pan. Bring to a boil. Reduce heat to medium. Cook for 7 to 8 minutes, just until the carrots are easy to pierce with a sharp knife.
  2. 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.
  3. Drain carrots, leaving them in the saucepan. Pour cinnamon mixture over carrots. Cook and stir over medium heat for 2 to 3 minutes, just until the carrots are thoroughly coated and the glaze thickens slightly. Serve warm.

Nutrition information, per serving

Calories 67; total fat 3 g; saturated fat 0 g; cholesterol 0 mg; sodium 149 mg; total fiber 2 g; protein 1 g; carbohydrates 10 g; potassium 260 mg