Deviled Carrots

From: Charlotte J

On Jun 2, 2007

I liked the sweetness from the brown sugar but the heat. WOW, is this hot, I used the full amount of cayenne pepper. I'll have to cut that in half next time. And I'm a spicy heat lovin' kind of gal. I made this for ZWT III 2007 - Australian & New Zealand Region.

From: Mama_Jennie

On Jun 1, 2007

I was very uncertain about this dish. I must say though that they had a good flavor, but were waaaaaaaaaay too hot for me. I was only able to eat a few then I had to go running for some more milk. Next time I will cut back on the cayenne. My son hated them and my husband was still undecided this morning whether he liked them or not. I will try them again though. Very simple to put together!

From: pattikay in L.A.

On May 31, 2007

Yummy carrots! I loved the spicy, tangy sweetness. Used plenty of everything. I was too lazy to cut up carrots and used baby carrots - had to microwave them in the end to get them cooked all the way through. Made for the Australian trip in ZWT III. Thanks!

From: Kumquat the Cat's friend

On Oct 26, 2005

Awesome! Were these hot! I threw caution to the wind and added the entire teaspoon of cayenne. Then I sneezed and coughed (away from the stove) while the carrots were cooking. The carrots ended up being very lightly coated with sauce and blackened in places. I used baby carrots sliced 0-2 times lengthwise depending on thickness. I also used the brown sugar option and simmered a couple minutes longer than the recipe specified. I ate a couple of carrots and was hooked. These are very addictive! My BF thought they were too hot (he's not rating this recipe though) so I gobbled up his share, and hopefully will not go blind with an overdose of vitamin A. I still wish I had used the entire 16 ounze bag. YUM! Anyone else trying this recipe may want to cut back on the cayenne though. THANKS a mil Jessica!