Carrots with Cognac

Carrots with Cognac

8 Reviews 1 Pic
Robyn Webb
Recipe by  Robyn Webb

“This dish will liven up any meal! Preparation time: 5 minutes. This recipe is from The WEBB Cooks, articles and recipes by Robyn Webb, courtesy of the American Diabetes Association.”

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Adjust Servings

Original recipe yields 6 servings/ serving size: 1/2 cup



  1. Preheat oven to 400 degrees F (200 degrees C). Tear a large sheet of aluminum foil. Place carrots on foil and sprinkle with walnut oil, cognac, honey, and cinnamon.
  2. Wrap up tightly and roast for 25 to 35 minutes until carrots are tender, yet crisp.

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Reviews (8)

Rate This Recipe


This was very easy to prepare and was delicious. I was skeptical about using the brandy, but it worked very well with the cinnamon and honey. I left them in the over for 45 minutes. They were still a little too crisp for me at 35 minutes.



I liked this recipe. The flavors went well together and my 12 month old even liked them. I did bake them 45 - 50 minutes however. And there seems to be something missing. I can't put my finger on it... Maybe nuts or something? I will file these and make them again though. They are a quick and easy side dish.



Good recipe. Very easy to prepare. I also cooked them for around 50 minutes. I added some walnuts before I cooked them also. I will definetly make these again.

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Amount Per Serving (6 total)

  • Calories
  • 81 cal
  • 4%
  • Fat
  • 2.4 g
  • 4%
  • Carbs
  • 7.9 g
  • 3%
  • Protein
  • 0.5 g
  • < 1%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 52 mg
  • 2%

Based on a 2,000 calorie diet



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Honey Garlic Carrots


next recipe:

Balsamic Glazed Carrots