Spicy Glazed Carrots

Spicy Glazed Carrots

BAJUNKIN

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

20 m servings 140 cals
Serving size has been adjusted!
Original recipe yields 4 servings

Nutrition

  • Calories:
  • 140 kcal
  • 7%
  • Fat:
  • 7 g
  • 11%
  • Carbs:
  • 20g
  • 6%
  • Protein:
  • 0.6 g
  • 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 46 mg
  • 2%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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

Read all reviews 11
  1. 16 Ratings

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Most helpful positive review

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 juice...

Most helpful critical review

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.

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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 juice...

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.

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 bu...

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...

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.

My family loved this side dish and it was easy to make.

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 i...

I did love these carrots. I love spicy foods so of course I doubled the cayenne and used baby carrots. A great side dish with spicy foods for dinner. We had it with spicy pork chops.

I didn't make any changes. No one liked it. Had to throw it all out.

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