Easy Glazed Carrots

Courtesy of Susannah Locketti


  • 1lb. carrots sliced into coins
  • 1 TB olive oil
  • 2 TB brown sugar
  • Dash cinnamon
  • Salt & Pepper to taste

Boil carrot coins in salted water until fork tender. (about 5-10 minutes depending on thickness of the coins) Drain the carrots when soft.
Heat a skillet over medium/high heat and add the oil and drained carrots. Toss to coat.
Add the brown sugar and spices, stir frequently and allow the sugar to melt and caramelize the carrots.
Serve warm!

**Feel free to double or triple this recipe based on how many people you are feeding.


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