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Honey Glazed Carrots
1 (1 pound) bag of raw baby carrots (or about 3 cups peeled and sliced carrots)
1 ½ cups water
1 Tablespoon salted butter
1 teaspoon flour
1 Tablespoon honey
1 teaspoon brown sugar
½ teaspoon cinnamon
Place baby carrots in a medium saucepan and add water. Bring to a boil, cover and cook until fork tender (about 8-10 minutes). Drain carrots in a colander and return the empty pan to the stove. Melt the butter in the pan. Add the flour stirring well. Add the remaining ingredients and cook on medium-low until the mixture thickens and begins to bubble. Add the drained carrots back to the pan; stir well so that the carrots are covered with the brown sugar and honey glaze. Serve immediately.
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