Description

This recipe for Texas Roadhouse Cinnamon Carrots is an absolute winner and incredibly easy to make. The combination of sweet brown sugar, warm cinnamon, and tender carrots creates a delightful flavor profile. Perfect for both weeknight meals and holiday feasts!

Ingredients

Scale

2 pounds Fresh Carrots, peeled and sliced into 1/2-inch thick coins
1/2 cup Light Brown Sugar, packed
1/4 cup Unsalted Butter, melted
1 1/2 teaspoons Ground Cinnamo
1/2 teaspoon Salt
1/4 cup Water or Vegetable Broth

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Instructions

Wash and peel the fresh carrots, then slice them into uniform 1/2-inch thick coins
In a large saucepan, combine the sliced carrots with 1/4 cup of water or vegetable broth. Bring to a boil over medium-high heat
Reduce heat to medium-low, cover, and simmer for about 8-10 minutes until fork-tender but still slightly firm
In a small bowl, whisk together the melted butter, brown sugar, cinnamon, and salt until smooth
Drain any remaining liquid from the pot, then return the carrots to the pot
Pour the butter and cinnamon mixture over the carrots and stir gently until coated. Cook over low heat for an additional 2-3 minutes
Remove from heat, taste, and adjust seasoning if necessary. Serve immediately

Notes

For a dairy-free option, replace butter with coconut oil.

You can use baby carrots to save preparation time; adjust cooking time as needed.

Prep Time: 20 mins
Cook Time: 10 mins
Category: Dinner
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 180 kcal
Sugar: 19 g
Sodium: 180 mg
Fat: 9 g
Saturated Fat: 5 g
Unsaturated Fat: 3 g
Trans Fat: 0 g
Carbohydrates: 25 g
Fiber: 4 g
Protein: 1 g
Cholesterol: 20 mg