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Cinnamon Butter Baked Carrots

The butter and cinnamon create a rich, fragrant glaze that clings to each carrot, while the touch of orange juice brightens everything up.
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Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 40 minutes
Ingredients Method Notes

Ingredients
  

  • 15 carrots peeled and stems removed
  • 1/3 cup butter softened
  • 1/2 cup sugar
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground cinnamon or 1 teaspoon if you prefer stronger cinnamon flavor
  • 1/3 cup boiling water
  • 1 tablespoon orange juice
  • Fresh parsley chopped, optional (for garnish)

Method
 

  1. Preheat oven to 350°F (175°C).
  2. Prepare carrots by peeling and trimming stems, then arrange in a 9x13-inch baking dish.
  3. Make glaze: In a mixing bowl, cream together butter, sugar, salt, and cinnamon using an electric mixer.
  4. While the mixer is running, slowly add boiling water and orange juice until well combined into a smooth glaze.
  5. Pour glaze over the carrots, cover tightly with aluminum foil, and bake for 90 minutes (check at 75 minutes if your oven runs hot).
  6. Serve: Remove foil, transfer carrots to a serving platter, drizzle with melted cinnamon butter sauce, and garnish with parsley if desired.

Notes

  • This recipe can be prepped a day in advance and refrigerated until ready to bake.
  • Use baby carrots for convenience—reduce baking time to about 60 minutes.
  • For deeper flavor, swap white sugar with brown sugar.
  • Add a pinch of nutmeg or cloves for extra holiday warmth.
  • Use rainbow carrots for a colorful and festive presentation.
  • Reduce sugar to 1/3 cup if you prefer a less sweet glaze.