Thursday, March 28, 2013

Cinnamon Carrots & Greens

Serving: 4
1. 16 oz bag of carrots
2. 12 oz bag of green beans
3. 1/2 teaspoon of cinnamon 
4.  2 tablespoons of margarine or butter
5. 1 1/2 tablespoons of brown sugar

1.  Cut ends of green beans.  Set aside.
2. On low heat, place 1 tablespoon of margarine to coat frying pan.
3.  Place carrots in a medium size frying pan, and let margarine absorb over.  Sauté until carrots begin to soften.
4. Add green beans to frying pan, and second tablespoon of margarine. Sauté for 4 minutes.
5.  Raise to medium-heat and drizzle brown sugar over vegetables.
6. Mix vegetables for 2-3 minutes, allowing brown sugar to absorb.
7. Add the cinnamon to the mixture, and stir for 3-4 minutes, until the cinnamon has absorbed.
8.  When done, the vegetables should have a brown cinnamon coat to it.
*Note:  You can adjust quantity of brown sugar and cinnamon to your taste.