Spicy Glazed Carrots Recipe - Allrecipes.com
Spicy Glazed Carrots Recipe
  • READY IN 20 mins

Spicy Glazed Carrots

Recipe by  

"Traditional glazed carrots with a little kick. Adjust spices as desired, with more cayenne if you like it hot."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    10 mins
  • COOK

    10 mins

    20 mins


  1. Heat vegetable oil in a skillet over medium heat. Cook and stir carrots with brown sugar, cinnamon, cayenne pepper, and nutmeg in the hot oil until carrots are glazed, coated with spices, and tender, 10 to 15 minutes.
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Reviews More Reviews

Most Helpful Positive Review
Nov 20, 2012

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!!!

Most Helpful Critical Review
Nov 25, 2012

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.


11 Ratings

Jan 28, 2014

Made this last night with about 2 cups of sliced carrots. Used spices as indicated, only didn't measure, just estimated for amount of carrots. Used couple tablespoons of evoo and 1/2 stick of butter. Added brown sugar and spices after about five minutes of sweating carrots on upper range of medium heat. Then reduced heat to med-low to finish cooking. As liquid began thickening a little too much, I added a couple tablespoons of water. Delicious. Might have been heavy on brown sugar, but not focused on healthy, just flavor.

Apr 18, 2013

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.

Mar 31, 2013

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.

Jan 20, 2015

This is yummy. I omitted the cayenne pepper as I was trying to find a recipe similar to a dish like this I had eaten before. I prepared everything as directed, but I used peeled baby carrots instead of the sliced. I reduced the heat to low after about 5 minutes. I used a lid the entire time. Towards the end the sauce got a bit sticky and thick, I will try adding a small amount of water if it happens again, as another reviewer suggested. This recipe went over well in my house and a few of us that prefer raw carrots actually ate them and thought they were good - and would eat them again! I was happy to see evoo works as well. I wonder about butter?

May 21, 2015

We have not been a cooked-carrot eating family, but in an effort to broaden the variety of sides I offer, I decided to try this recipe. The entire family loves it and it has become part of our vegetable rotation. I make it exactly the way the recipe reads. Thank you for a delicious change!


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  • Calories
  • 140 kcal
  • 7%
  • Carbohydrates
  • 20 g
  • 6%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 7 g
  • 11%
  • Fiber
  • 2.1 g
  • 8%
  • Protein
  • 0.6 g
  • 1%
  • Sodium
  • 46 mg
  • 2%

* Percent Daily Values are based on a 2,000 calorie diet.

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