Cinnamon-Glazed Baby Carrots

Need an easy enforcer to help you stay committed to your healthy eating intentions? Choose vegetables. Powerful packages of nutrients, vitamins, and other protectors your body needs, vegetables are truly what the doctor ordered.

One of the best ways to lower fat, sodium, cholesterol, and other foes of healthy eating is to fill half your plate with vegetables. Here’s one recipe that you and your children will enjoy – cinnamon-glazed baby carrots. No one will be able to resist this sweet veggie side dish that’s great with most meat, chicken, and seafood dishes


4 C baby carrots, rinsed and split lengthwise if very thick (or frozen presliced carrots)

2 Tbsp soft tub margarine

2 Tbsp brown sugar

½ 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. Serve warm.


Prep time: 3 minutes

Cook time: 11 minutes


Yield: 4 servings

Serving size: 1 C carrots

Each serving provides:

Calories 67
Total Fat 3 g
Saturated fat 0 g
Cholesterol 0 mg
Sodium 149 mg
Total fiber 2 g
Protein 1 g
Carbohydrates 10 g
Potassium 260 mg

Percent Daily Values are based on a 2,000 calorie diet.

To get more delicious and healthy recipes, download Deliciously Healthy Dinners.

Reprinted with permission from Keep the Beat Recipes: Deliciously Healthy Dinners. U.S. Department of Health and Human Services. National Heart Lung and Blood Institute. NIH Publication No. 10-2921. Page 113. October 2009.