Jamaican Carrots Recipe

Name: Jamaican Carrots
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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.

180

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 lb carrot, peeled and sliced, 1 tablespoon butter, 2 tablespoons brown sugar, 1 teaspoon hot sauce, and more.

Yes, Jamaican Carrots falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Jamaican Carrots

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