Cinnamon Carrots - cooking recipe

Ingredients

1 tsp. cornstarch
1 c. tomato juice
3 Tbsp. brown sugar, packed
1/2 tsp. ground cinnamon
1 (16 oz.) pkg. frozen baby carrots, cooked and drained
fresh parsley sprig (for garnish)

Preparation

Stir together cornstarch, tomato juice, brown sugar and cinnamon in a 2-quart saucepan.
Over medium heat, stir mixture until it boils and thickens. Add carrots.
Heat through, stirring occasionally. Garnish with parsley.
Makes 2 1/2 cups.