"Traditional glazed carrots with a little kick. Adjust spices as desired, with more cayenne if you like it hot." — BAJUNKIN
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cayenne pepper, or to taste
freshly grated nutmeg
I found that I needed to keep the temperature of my stove at or below MEDIUM heat...this is very important. Also, the use of a lid is somewhat important if you notice that all of your pan juices are starting to cook away..I used my lid for about five minutes in the middle of the 15 minutes (I live at high altitude so it takes longer to cook carrots here) and then reduced the spice concoction at the end. I used olive oil instead of vegetable oil..I almost always stay true to the original version but I was out of vegetable oil. Either way it was *Excellent*!!!...We used more cayenne pepper but we like it hot here in New Mexico!! Yummy!!!
this was actually pretty good. I did not know how it would go over, but it was fine. I think a next time I would go just a smig lighter on the cayenne.
My husband loves this recipe! The only change I made was to omit the nutmeg, only because I know that he does not care for it. It has definitely become one of his most requested dishes.
I tossed sliced carrots with oil and dry spices and roasted them at 400 for 40 mins then tossed with a bit of sweetener and garlic salt before serving. My boyfriend was very uncertain about the cinnamon carrots but they were amazing with our bbq chicken.
* Percent Daily Values are based on a 2,000 calorie diet.
Spicy Glazed Carrots
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 63
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