Cinnamon and Orange Glazed Carrots

Cinnamon and Orange Glazed Carrots

Katie H

"This was one of the few ways my mom could get my dad to eat carrots as us kids were growing up."
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Ingredients

40 m servings 169 cals
Serving size has been adjusted!
Original recipe yields 8 servings

Nutrition

  • Calories:
  • 169 kcal
  • 8%
  • Fat:
  • 6 g
  • 9%
  • Carbs:
  • 29.2g
  • 9%
  • Protein:
  • 1.2 g
  • 2%
  • Cholesterol:
  • 15 mg
  • 5%
  • Sodium:
  • 122 mg
  • 5%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Place carrots into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until slightly tender, about 5 minutes. Drain.
  3. Whisk butter, orange juice, brown sugar, white sugar, and cinnamon together in a large bowl until sugars are dissolved. Add carrots to the glaze mixture; toss to coat. Transfer carrots and glaze to a 1-quart baking dish.
  4. Bake in the preheated oven until carrots are tender, 15 to 20 minutes.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews

Read all reviews 17
  1. 20 Ratings

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Most helpful positive review

Delicious and so simple! I put everything in the slow cooker on "low" and let it go all day for the evening meal. Everyone loved them and I did, too. Thanks!

Most helpful critical review

Not too bad. I followed the recipe exactly as written and it was really too sweet for my taste, almost like candy. Perhaps it should be called "Candied Carrots" instead? I did use fresh squeeze...

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Delicious and so simple! I put everything in the slow cooker on "low" and let it go all day for the evening meal. Everyone loved them and I did, too. Thanks!

The glaze was very sweet but it was nice added touch that complimented the carrots. The cooking time was off... the carrots were undercooked. Next time I make this I will just cook the carrots ...

Super easy crock pot recipe. Doubled recipe and cooked it on high for 4 or 5 hours. Everyone lived it!

Not too bad. I followed the recipe exactly as written and it was really too sweet for my taste, almost like candy. Perhaps it should be called "Candied Carrots" instead? I did use fresh squeeze...

Next time I would cut back on the sugar, it was WAY too sweet.

I've made this recipe twice now and we really enjoy it. A nice twist on a simple vegetable. Left overs are even better the next day. They seem to soak up the flavors. I used a bag of mini carrot...

Loved the flavors of the orange and cinnamon, it was a big hit at Christmas dinner!!

I put everything in the slow cooker - had three bags of petit carrots I had to use up - so tripled the sugar (used brown sugar only) and the juice and butter. Also didn't use the cinnamon - add...

This was very good but I think I would cut back on the cinnamon a bit so there is just a hint of cinnamon, it did overpower a bit. But still very good!

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