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Nutrition Facts
Serving Size 1 (130g) Recipe makes 4 servings
Calories 103
Calories from Fat 29		(28%)
Amount Per Serving		%DV
	Total Fat 3.3g	5%
	Saturated Fat 1.9g	9%
	Monounsaturated Fat 0.8g
	Polyunsaturated Fat 0.3g
	Trans Fat 0.0g
Cholesterol 7mg		2%
Sodium 135mg		5%
Potassium 412mg		11%
Total Carbohydrate 18.7g		6%
	Dietary Fiber 3.3g	13%
	Sugars 12.0g
Protein 1.3g		2%
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Johnny`s Jammin Birthday Meal

~Rita~

Jamaican Carrots

Recipe #144926 | 25 min | 10 min prep | add private note

⁽²¹⁾ RATE IT NOW Print Recipe

By: *Parsley*
Nov 13, 2005

A sweet, spicy carrot side dish.

SERVES 4 (change servings and units)

Ingredients

1 lb carrot, peeled and sliced
1 tablespoon butter
2 tablespoons brown sugar
1 teaspoon hot sauce
1 teaspoon fresh lemon juice
1 teaspoon orange juice (or pineapple juice)
1 teaspoon ground cumin
2 garlic cloves, minced
1/4-1/2 teaspoon chili powder
salt, to taste

Directions

1
In a medium saucepan, add the carrots and cover with water; bring to a boil over medium-high heat. Cook, stirring occasionally, for 10 minutes, or until the carrots are fork-tender; drain and place in a bowl; set aside.
2
In the same saucepan, over medium heat, melt butter. Add the brown sugar, hot pepper sauce, lemon juice, orange juice (or pineapple juice), cumin, garlic, and chili powder.
3
Cook, stirring, for 2 to 3 minutes, or until the sugar bubbles and the spices are fragrant.
4
Add the cooked, drained carrots; toss to coat the carrots with the sauce.
5
Season to taste with salt; serve.

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Featured Reviews for This Recipe

From: mommyoffour

On Oct 3, 2009

We liked these very much. I made them to go with my "Jamaican themed dinner" tonight and they were a hit and soooo easy to make. Great side dish for anytime. Thank you for sharing this recipe with us.

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From: JNickel185748

On Jun 10, 2009

I used baby carrots and it was a big hit when carrots are usually only tolerated if accompanying a roast.

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From: justcallmetoni

On Aug 6, 2006

A really nice zippy side dish. We were a little split on this, as I enjoyed it far more than my guest. I loved the way the flavors went from spicy to smoky to sweet as you ate them. If you are a big fan of candied or sweet carrots, this may not be the dish for you. (For my dinner guest I added a little extra brown sugar and that did the trick.) They sort of reminded me of a twist on Moroccan carrot dishs - more savory and aromatic. A caution, the cumin is very strong and I suspect that was why one reviewer did not care for these. If you are cumin timid then use half the stated amoun tostart and adjust to your taste. Thanks Parsley.

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From: Derf

On Dec 18, 2005

Wonderful carrots!! Quite a nice little bite,served them with Jamaican Pork tenterloin, perfect matche!! We loved them and will be making them again, thanks for sharing!

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