Cinnamon Carrots
INGREDIENTS
  • Servings: 12
  • 2 pounds baby carrots
  • 1 cup water
  • 1/4 cup butter, divided
  • 1 Tbs brown sugar
  • 1/2 tsp salt
  • 1/2 cup orange marmalade
  • 1/4 tsp cinnamon
  • 2 Tbs chopped, fresh parsley
DIRECTIONS
  1. Cook carrots in water, brown sugar, salt, and 1 tablespoon butter until slightly tender. Drain.
  2. Heat orange marmalade.
  3. Add cinnamon, parsley, and remaining butter.
  4. Cook until a glaze consistency.
  5. Pour over carrots and stir to coat.
RECIPE BACKSTORY
Great carrots for your favorite holiday.