Cinnamon Carrots Ingredients:
1 t cornstarch,
1 C Campbell’s Tomato Juice,
3 Tbsp packed brown sugar,
1/2 t ground cinnamon,
1 pkg (about 16 oz) frozen baby carrots, cooked & drained,
fresh parsley sprig for garnish.
Directions:
In 2-Qt. saucepan, stir together cornstarch, tomatoe juice, brown sugar and cinnamon until smooth. Over medium heat, cook until mixture boils and thickens, stirring constantly. Add carrots, heat through, stirring occasionally.
Garnish with parsley, if desired.
source: Karen Dacey
