How To Cook Canned Carrots

Make sweet and tender carrots in just minutes.

Course Side Dish

Cuisine American, Western

Diet Gluten Free, Vegetarian

Prep Time 1

Cook Time 20

Total Time 21

Servings

Calories 141kcal

Melt butter in the skillet and add in cinnamon and sugar over low to medium heat.
Drain carrots well and add to skillet and mix until coated.
Saute for 2-3 minutes until the carrots are cooked through.
Cool for a few minutes before serving to allow the glaze to set.

Preheat oven to 350 degrees F / 180 degrees C.
Lightly oil an oven-safe dish.
Drain the carrots well, then combine with the butter, cinnamon, sugar, and ¼ of water and add to the baking dish.
Bake in the preheated oven for 15-20 minutes, stirring halfway through.
When the carrots are warm, remove them from the oven and allow them to cool for a few minutes before serving.

Lightly oil a microwave-safe dish.
Drain the carrots well, then combine with the butter, cinnamon, sugar, and ¼ of water and add to the dish.
Microwave on high for 1 minute.
Stir and then heat in 30 seconds bursts, carefully mixing after each burst until warmed through.
Allow to stand for a few minutes before serving.

Completely drain the carrots in a colander before heating.
You can rinse the carrots with fresh water if you like.
Canned carrots are already cooked, so be cautious not to overcook them.
Use a silicon or wooded spoon to not break the carrots when mixing.
Stir gently while cooking.
If microwaving, vent the lid or covering when heating.
Serve with a slotted spoon, as there will be some liquid.
Storage - keep leftovers in an airtight container inside the fridge for up to 5 days.
There are 3 WW Blue Plan SmartPoints in one serving of this.