Cinnamon Carrot Casserole Recipes

Steps:

• 1. Using a mandoline slicer or very sharp knife, very thinly slice the carrots on the diagonal about 1/16 inch thick and put them in a bowl.
• 2. Put the cumin, paprika, cinnamon and cayenne in a small dry skillet over medium-low heat. Cook, stirring frequently, until the spices are fragrant, about 1 minute. Add the oil and swirl the pan to mix. Add the lemon juice and swirl the pan; when the mixture begins to bubble, add the garlic and cook, swirling the pan, for 15 to 20 seconds, until the dressing is very hot. Pour the hot dressing over the carrots and toss with a large rubber spatula until the carrots are evenly coated and have absorbed the dressing. Add the parsley, season with salt and pepper, and toss until combined.
• 3. Serve at room temperature, with harissa, or refrigerate until ready to serve.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Pour melted butter into a 9x13-inch heat-resistant glass container (such as Pyrex®). Cut each cinnamon roll into 8 pieces and spread in the dish.
• Beat eggs using a whisk in a large bowl. Beat in heavy cream, cinnamon, and vanilla extract until combined. Pour over cinnamon rolls. Sprinkle with pecans and maple syrup.
• Bake in the preheated oven until golden brown, about 25 minutes. Remove from the oven and let cool 15 minutes.
• Meanwhile, microwave cinnamon roll icing according to package instructions until soft, about 15 seconds. Pour over cooled casserole.

Steps:

• Cook carrots according to package directions. Meanwhile, in a saucepan, heat the honey, butter and cinnamon until butter is melted; stir to blend. , Drain carrots; place in a serving bowl. Drizzle with honey mixture.

Steps:

• Set oven to 350 degrees.
• Butter a 1-1/2-quart casserole dish.
• Place the sliced carrots in the baking dish.
• Mix together the butter, sugar, salt and cinnamon in a heat proof bowl; stir in boiling water; mix to combine.
• Pour over the carrots; toss to coat.
• Bake for about 45-60 minutes or until the carrots are desired tenderness (the time will vary depending how the thickness of the carrot slices).

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Arrange carrots in an 8-inch square pan. Combine sugar, butter, boiling water, salt, and cinnamon in a bowl; pour over carrots. Cover pan with aluminum foil.
• Bake in preheated oven until carrots are tender, about 1 1/2 hours.

Steps:

• In a large bowl, combine the first six ingredients; place in a greased 1-1/2-qt. baking dish. Combine brown sugar and flour; cut in butter until crumbly. Stir in nuts and coconut. Sprinkle over carrot mixture. , Bake, uncovered, at 350° for 30 minutes or until a thermometer reads 160°.