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Cinnamon Glazed Carrots

User Rating 5 Star Rating (1 Review)


Cinnamon Glazed Carrots

Cinnamon Glazed Carrots

Photo © Karin Engelbrecht
I abhor doing the dishes. Pots and pans are my worst enemies. Therefore, I sometimes resort to using the microwave to save me from doing unnecessary washing up. It cuts time too. These carrots not only look pretty, but they're quick and delicious too.


  • 1 pound small carrots, peeled (500 g). Leave 1/2 inch (1 cm) of the green stalk intact.
  • 4 tbsp salted butter
  • The juice and finely grated zest of half a lemon
  • 1 tsp runny honey
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg


Microwave the carrots with a tablespoon of water in a covered microwave-safe dish on high for about 5 minutes, or until tender. They should not be mushy. Melt the butter in a frying pan on a low heat. Add the lemon juice and zest, the honey and the cinnamon and nutmeg. Now add the cooked carrots. Toss. Serve.


I usually serve these sweet cinnamony carrots with lamb chops. I fry the chops while the carrots are microwaving. When the meat is cooked, I remove it to a plate to rest and then I add the butter and the rest of the ingredients to the pan.

If you do not have a microwave, or you have an aversion to using one, rest assured that you can sautee these in the butter. Or simply steam the carrots before adding them to the glaze.

You can save even more time on busy days if you buy ready-peeled carrots in a packet.

User Reviews

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 5 out of 5
Easy and sooo Good, Member VirginiaEllen

This was so easy and I will definately make again. I went the microwave route then frying pan for the butter cinnamon honey sauce and it was great.

1 out of 1 people found this helpful.

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