Cinnamon and carrots, a healthy match made in heaven. The natural sugar content of the carrots blend perfectly with the cinnamon creating a delightfuly sweet dish! Meat eaters and bunnies alike will love this dish.
In early spring I planted these fun tri colored carrots. Since today was my last harvest of the crop I decided to make Sweet Barbequed Cinnamon Carrots.
- Four cups of chopped carrots
- 1 tablespoon olive oil
- 1 teaspoon of cinnamon
Place chopped carrots in bowl, add olive oil and cinnamon. Mix together.
Place carrots in a foot length of foil. Wrap foil completely around carrots.
Place on Barbeque with burners set on medium-high. Barbeque for 20-25 minutes on top shelf, or until carrots are slightly soft.
Once barbequed, remove and enjoy! Serve hot or cold.
Serve in a cute mason jar, or on a platter. Eat alone or enjoy on top of steaks, chicken, and even hamburgers! It's also a fantastic addition to a leafy green salad. So incredibly healthy and tasty, it is sure to be a hit!