Cinnamon Glazed Carrots

Serves: 6

Your rating: None (1 vote)

These ingredients are:
vegetarian iconVegetarian vegan iconVegan corn-free iconCorn-free dairy-free iconDairy-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free wheat-free iconWheat-free

This side dish is so easy, it's perfect for holidays or any day.


  • 1 pound carrots, peeled and sliced into 1/4-inch thick rounds (about 3 1/2 cups) Add to list
  • 1/3 cup unsweetened apple juice concentrate, thawed Add to list
  • 1/2 teaspoon ground cinnamon Add to list


Combine ingredients in a large saucepan and stir well. Bring to a simmer, cover and cook over moderate heat for 15 to 20 minutes, until carrots are tender crisp. Cook uncovered 3 to 5 minutes more, or until liquid is reduced to a glaze.

Recipe by Vegetarian Times Complete Thanksgiving Book

Source: Sound Consumer January 2003

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More about: carrots, cinnamon


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I used straight up apple juice instead of concentrate and it didn't quite come out right The carrots absorbed all the water from the juice and there really wasn't enough sticky stuff leftover to make glaze. Be sure to use concentrate on this one.

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