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Trim green tops of carrots to 1 inch. Scrub carrots. Halve any thick carrots lengthwise. Place a steamer insert in a large skillet or 4-quart Dutch oven with a tight-fitting lid. Add water to the skillet to just below the steamer insert. Bring water to boiling. Place carrots in the steamer insert. Cover and steam over medium heat for 8 to 10 minutes or until carrots are tender, adding more water as needed to maintain steam.
Place almonds in a small bowl. Lightly coat with cooking spray and sprinkle with cinnamon; toss gently to coat. In a medium nonstick skillet, cook spiced almonds over medium heat for 3 to 5 minutes or until toasted, stirring occasionally. Remove from heat.
Transfer carrots to a serving platter; drizzle with melted butter. Toss to coat. Sprinkle with spiced almonds. If desired, garnish with marjoram.