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

Recipe Summary

prep:
10 mins
cook:
10 mins
total:
20 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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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Nutrition Facts

140 calories; protein 0.6g; carbohydrates 20g; fat 7g; sodium 46.1mg. Full Nutrition
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Reviews (20)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/20/2012
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!!! Read More
(18)

Most helpful critical review

Rating: 3 stars
11/26/2012
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. Read More
(8)
30 Ratings
  • 5 star values: 17
  • 4 star values: 9
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
11/20/2012
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!!! Read More
(18)
Rating: 3 stars
11/25/2012
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. Read More
(8)
Rating: 5 stars
01/28/2014
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. Read More
(4)
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Rating: 5 stars
03/31/2013
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. Read More
(4)
Rating: 5 stars
04/18/2013
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. Read More
(2)
Rating: 5 stars
12/26/2016
Great recipe! I used hot pepper sauce I had on hand which gave a kick that took this glazed carrots recipe to a whole new level! I didn't use as much cinnamon as the recipe called for and I used butter instead of oil for added flavor. I also used maple syrup along with the brown sugar. Thank you for sharing. Read More
(1)
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Rating: 4 stars
01/20/2015
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? Read More
(1)
Rating: 5 stars
10/29/2015
My family loved this side dish and it was easy to make. Read More
(1)
Rating: 5 stars
09/11/2016
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. Read More
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