Cinnamon Carrot Casserole
Transform your dinner table with the irresistible flavors of this Cinnamon Carrot Casserole, a perfect blend of sweet, savory, and aromatic spices. Tender steamed carrots are enveloped in a lusciously spiced cream sauce featuring ground cinnamon, nutmeg, and a touch of brown sugar, then topped with a golden breadcrumb and pecan crumble for a delightful crunch. This versatile dish is quick to prepare, requiring just 20 minutes of prep time, and bakes into a bubbly, caramelized masterpiece in under 30 minutes. Whether served as a comforting holiday side dish or a standout addition to a weeknight meal, this casserole is bound to impress with its unique twist on classic vegetable dishes. Let the warmth of cinnamon and the nuttiness of pecans elevate this wholesome yet indulgent recipe to star status on your table!
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Recipe Information
Ingredients
- 6 cups carrots
- 4 tablespoons unsalted butter
- 0.33 cup brown sugar
- 1 teaspoon ground cinnamon
- 0.25 teaspoon ground nutmeg
- 0.25 teaspoon salt
- 0.5 cup heavy cream
- 0.33 cup plain breadcrumbs
- 0.25 cup chopped pecans (optional)
- 1 tablespoon honey
- 1 tablespoon olive oil or melted butter
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a 9x9-inch baking dish.
Peel and slice the carrots into 1/4-inch thick rounds. Steam or boil the carrots in a pot of lightly salted water until tender but not mushy, about 8-10 minutes. Drain and set aside.
In a small saucepan, melt the butter over medium heat. Stir in the brown sugar, ground cinnamon, ground nutmeg, and salt. Cook for 1-2 minutes until the mixture is smooth and combined.
Reduce the heat to low and slowly add the heavy cream, stirring continuously. Simmer for another 2 minutes, then remove from heat.
Transfer the cooked carrots to the prepared baking dish. Pour the spiced cream mixture evenly over the carrots, tossing gently to coat.
In a small bowl, mix the breadcrumbs, chopped pecans (if using), honey, and olive oil or melted butter to create the topping.
Sprinkle the breadcrumb mixture evenly over the carrots in the casserole dish.
Bake in the preheated oven for 20 minutes, or until the top is golden and bubbly.
Remove from the oven and allow to cool for 5 minutes before serving. Enjoy this sweet and savory casserole as a side dish or light entrée!
Nutrition Facts
Calories |
1830 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 125.6 g | 161% | |
| Saturated Fat | 56.4 g | 282% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 244 mg | 81% | |
| Sodium | 1440 mg | 63% | |
| Total Carbohydrate | 168.1 g | 61% | |
| Dietary Fiber | 26.5 g | 95% | |
| Total Sugars | 101.6 g | ||
| Protein | 15.6 g | 31% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 408 mg | 31% | |
| Iron | 5.5 mg | 31% | |
| Potassium | 2599 mg | 55% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
