Sunday, November 18, 2012
1 lb carrots, peeled and sliced
1 tablespoons butter
1 (teaspoon- tablespoon) cinnamon sugar (you decide)
Cook carrots until tender- or to desired doneness. (I usually roast them). Toss with butter until melted and sprinkle with cinnamon sugar, toss to coat.
Cinnamon sugar was something my mother put on cooked turnips, I believe. That was the only thing that could save turnips (in my opinion) This combination works well.
*Option, instead of the cinnamon and sugar try ground ginger with a little sugar added.