Ingredients20 m servings 140 cals
- 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.
Per Serving: 140 calories; 7 g fat; 20 g carbohydrates; 0.6 g protein; 0 mg cholesterol; 46 mg sodium. Full nutrition
ReviewsRead all reviews 16
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.
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...