Cinnamon Candied Carrots & Parsnips - cooking recipe

Ingredients

3 carrots, large, julienned (cut into thin strips)
2 parsnips, large julienned (cut into thin strips)
2 tablespoons butter, salted (or margarine)
2 tablespoons brown sugar, loose (not packed)
1/2 teaspoon cinnamon, ground

Preparation

Fill a medium-sized pot 2/3-full of water. Over high heat, bring to a rolling boil.
While waiting for water to come to a boil, peel carrots and parsnips. Then julienne (cut into 2\" long x 1/4\" wide strips) and place into boiling water.
Boil for 10-12 minutes or until fork-tender. Drain and place in a serving bowl.
Return empty pot to stovetop over low heat. Melt the butter and then stir in the brown sugar and cinnamon.
Drizzle over carrots and parsnips, toss until coated, serve and enjoy!