• Wash, peel and slice carrots diagonally.
• In a saucepan combine the water, salt and sugar.
• Add carrots. Bring to a boil.
• Turn down heat to simmer and cook until JUST tender crisp.
• Drain.
• Toss with butte and cinnamon.

6 broccoli crowns, washed and trimmed into 2 inch pieces (stalks also)
1/2 cup mayonnaise
1 Jumbo egg
1 small Vidalia onion, chopped
1/2 cup grated cheddar cheese
salt and pepper to taste
4 tablespoons butter
1 1/3 cups ritz cracker crumbs
1 tablespoon butter, melted
3 tablespoon flour
1/2 cup chicken broth
1/2 cup milk

• Preheat oven to 350 degrees.
• Cook broccoli in boiling, salted water until JUST tender.
• Drain well, cool slightly and toss with carrots and onions.
• Layer into a greased 9×9 baking dish.
• Top with ritz cracker crumbs.
• Melt butter in bottom of saucepan. Whisk in the flour until smooth.
• Add the chicken broth, milk, mayonnaise and egg, whisking until smooth.
• Pour over broccoli mixture.
• Cover and bake 40 minutes.
• Top with cheese and bake uncovered an additional 10 minutes.
• Let stand 5-10 minutes before serving.