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The best endorsement I can offer-up: Two boys, age 8 and 10, asked for seconds of these carrots! This recipe is perfectly sweet and tender. The Crew and I used very fresh carrots, so we could have done with using less water. We will probably give that a try the next time around.
- 1 lb
- 1/3 c
- 1/2 c
- 1 tsp
- 1/3 tsp
1Scrape the carrots, leave small carrots whole and slice large carrots. Place in a casserole dish.
2Cream butter, sugar, salt and cinnamon together. Add 1 cup boiling water and blend well. Pour over carrots.
3Bake in oven at 350 degrees for 1 hour and 30 minutes.