CINNAMON ALMOND TOPPED CARROTS
Eat What You Love/2014 - Satisfying Side Dishes
- 12 oz baby carrots with tops
- 1/4 cup slivered almonds
- Butter flavor nonstick cooking spray
- 1/8 tsp ground cinnamon
- 1 tblsp light butter, melted
- Fresh marjoram sprigs (optional)
Preparation time 15mins
Cooking time 26mins
Trim green tops of carrots to 1 inch. Scrub carrots. Halve any thick carrots lengthwise. Place a steamer insert in a large skillet or 4 quart Dutch oven with a tight fitting lid. Add water to the skillet to just below the steamer insert. Bring water to boiling. Place carrots in the steamer insert. Cover and steam over medium heat 8-10 minutes or until carrots are tender, adding more water as needed to maintain steam.
Place almonds in a small bowl. Lightly cook with cooking spray and sprinkle with cinnamon; toss gently to coat. In a medium nonstick skillet cook spiced almonds over medium heat for 3-5 minutes or until toasted, stirring occasionally. Remove from heat.
Transfer carrots to a serving platter; drizzle with melted butter. Toss to coat. Sprinkle with spiced almonds. If desired, garnish with marjoram.
If baby carrots with tops cannot be found, substitute with packaged peeled fresh baby carrots.