About the Recipe
no one will be able to resist this sweet veggie side dish that�s great with most meat, chicken,
4 C baby carrots, rinsed and split
lengthwise if very thick (or
frozen presliced carrots)
2 Tbsp soft tub margarine
2 Tbsp brown sugar
� tsp ground cinnamon
1/8 tsp salt
1 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.
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�3 minutes, just until the carrots
are thoroughly coated and the glaze thickens slightly.