My family is very busy the last few months of the year. We have Halloween parties, birthdays, vacations and of course, we always celebrate Thanksgiving and Christmas. I like to start working on my Thanksgiving menu around the middle of October. But, here we are in November already, and I have not finished figuring out my menu. I always serve the standards of turkey, stuffing and twice baked mash potatoes, along with appetizers and a bunch desserts. And of course, we have to have vegetables. I love a vegetable that is simple, and delicious that presents beautifully. These cinnamon glazed carrots are fantastic. It is easy to make, delicious and looks fancy enough for a holiday table.
If you like, you can prep your carrots, one or two nights ahead. Clean them, slice them up and then refrigerate them in a tightly sealed plastic storage bag. It’s one less thing to have to do on Thanksgiving morning. For me, anything that streamlines my kitchen time on Thanksgiving Day is a bonus.
You will love the taste of these Cinnamon Glazed Carrots. The cinnamon glaze gives them a beautiful finish and an amazing taste. Even the little ones won’t complain about eating these vegetables.
For more delicious dairy free ideas for holiday recipes, please visit our recipe page.
| Prep Time | 5 minutes |
| Cook Time | 20 minutes |
| Servings |
servings
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- 2 lbs carrots
- 1 Tbsp salt
- 3 Tbsp butter substitute
- 1/3 cup brown sugar
- 1 cinnamon stick
Ingredients
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- Rinse carrots in cold water and drain.
- Slice carrots into 1/2 inch slices.
- Place carrots in a medium sized saucepan and add just enough water to cover the carrots, add salt.
- Bring to a boil and cook for 10-15 minutes, until the carrots are fork tender.
- Drain carrots and set aside. In the same saucepan, add the remaining ingredients. Cook until the sugar is dissolved.
- Add carrots back into the saucepan and gently stir, coating the carrots with the glaze.
- Serve warm.
This Cinnamon Glazed Carrots recipe is dairy free and gluten free.
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