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Carrots with Cognac

Carrots with Cognac

Robyn Webb

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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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 81 kcal
  • 4%
  • Fat:
  • 2.4 g
  • 4%
  • Carbs:
  • 7.9g
  • 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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Directions

  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.
  3. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

CBELLINO
16

CBELLINO

4/30/2003

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.

LADYHEN
11

LADYHEN

3/12/2003

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.

Nessus
8

Nessus

10/27/2004

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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