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Wednesday, January 12, 2011

Jamaican Carrots

This was great, but it had a little too much cumin for my taste. Next time I'll cut it down to 1/2 tsp. 

Servings: 4
  • 1 lb carrot, peeled and sliced
  • T. butter
  • T. brown sugar
  • 1 tsp. hot sauce
  • 1 tsp. lemon juice
  • 1 tsp. orange juice (or pineapple juice)
  • 1 tsp. ground cumin
  • 2 cloves garlic, minced
  • 1/4-1/2 tsp. chili powder 
  • salt, to taste
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.
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. Cook, stirring, for 2 to 3 minutes, or until the sugar bubbles and the spices are fragrant. 
Add the cooked, drained carrots; toss to coat the carrots with the sauce. Season to taste with salt; serve.  

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