Baked Carrots
Yield
6 servingsPrep
10 minCook
90 minReady
100 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 18 | each |
carrots
small |
|
| ⅓ | cup |
butter
|
|
| ½ | cup |
sugar
|
|
| 1 | teaspoon |
salt
|
|
| ⅓ | teaspoon |
cinnamon
|
|
| ⅓ | cup |
water
boiling |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 18 | each |
carrots
small |
|
| 79 | ml |
butter
|
|
| 118 | ml |
sugar
|
|
| 5 | ml |
salt
|
|
| 1.7 | ml |
cinnamon
|
|
| 79 | ml |
water
boiling |
|
Directions
Scrape or pare carrots and place in casserole. Cream butter, sugar, salt and cinnamon together; add water and blend well. Pour over carrots, cover and bake in moderate 350℉ (180℃) oven 1½ hours.
