“I hate cooked carrots!”
That's what I hear many people say before trying my Sweet & Spicy caramelized carrots. After that my friends and family have all asked me for the recipe or to make them for another dinner we have together.
The problem that most people have with cooked carrots is that they have had them boiled or not seasoned very well. But carrots can be very versatile.
What makes this recipe a little different is that we spice them up and caramelize them to bring out their flavor. We also don't boil them to death! By pan sauteing the carrots, we allow the natural sweetness to come out as well as their unique flavor.
Vegetarian Cooking Made Easy!
This post contains affiliate links that help bloggers like myself to earn a living without costing you a penny. Support your favorite bloggers by shopping their links.
What's the trick to great tasting carrot recipes?
No matter what size, shape or color, the best tasting carrots are super fresh. We always suggest getting them from the farmer's market or a fresh produce store. Carrots that have been processed – like “baby carrots” are actually full sized carrots that have been sent through machines that grind them down to tiny sizes. That's why they are peeled. Then they are washed and packaged in water. This washes out the natural flavor of the carrot.
Cast Iron Pans Make Better Caramelized Carrots
I LOVE my cast iron pans. I know that the food won't stick, no matter how sticky the ingredients can be. So for this recipe, that calls for honey or maple syrup if you are using the vegan version, you want a pan that can hold up in sticky situations.
Cleaning your cast iron pans is easy. But never use soap in your pans or put them in the dishwasher, you'll ruin them.
Sweet & Spicy Caramelized Carrot Recipe
I love to cook, even though sometimes I feel like it's easier during the week to dump everything into the crockpot in the morning and go. But on the weekend, I love to create in the kitchen.
This recipe is so simple and good, that I've made it during the week and tossed it over salad or rice with some shrimp and it makes a great mid-week meal.
This is another recipe that you can adjust the spice level for. If you like it to have more zing, add more. If you like it less sweet, lighten it up. It's your food, make it the way you like it!
You can make this dish and freeze it for later!
This is an easy dish to make and freeze. Make sure you are using a freezer-safe dish that can be used in the oven.
DEFROST before cooking. We don't want those dishes to crack. Never but a freezing glass dish in a hot oven, it will burst!
In a preheated 400 degree oven, bake for about 30
Fun Topping Ideas:
- Pistachios
- Crumbled Tortilla Chips
- Arugula
Ingredients
- 8 Large carrots, peeled and diced. 1 lb. baby carrots. You can use multi-colored carrots too!
- 2 tbsp Olive Oil
- ½ cup light brown sugar. Lightly packed
- 2 pinches Bourbon Smoked Paprika
- 1 pinch Chili Powder, Salt Free, Freshly Ground Chiles
- 1 pinch Granulated Garlic
– Fresh diced garlic also works great! - 1 pinch Ground Cumin
For the Glaze:
- ½ cup honey or maple syrup
- 2 tbsp butter – Vegan butter works great!
Directions
- Using a nonstick pan, add your carrots and olive oil and bring to a sizzle with a medium heat.
- In a small bowl, mix all of your dry ingredients.
- Let your carrots cook for about 2-3 minutes.
- Slowly add your dry ingredients and stir well. Get them nice and coated in your spices as they cook.
- Cook for another 2-3 minutes.
- Add your brown sugar and honey or maple syrup, and stir. Melt in your butter and cook on a low to medium heat for 3 minutes or until they reach a nice caramel coloring.
- Add Sea salt to taste. And enjoy!
Subscribe to Blog via Email
Like what you see? Share it with your friends!
