Ingredients for Jamaican Carrots
- Carrot
- 2 tablespoons butter
- 1/4 cup packed light brown sugar
- Hot Sauce
- Fresh Lemon Juice
- 1 tablespoon orange juice
- Ground Cumin
- Garlic Cloves
- 1/2 teaspoon chili powder
- Salt to taste
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How to Make Jamaican Carrots
- Peel and slice 1 pound of carrots into 1/2-inch thick rounds.
- In a medium saucepan, combine the carrots and enough water to cover. Bring to a boil over medium-high heat.
- Reduce heat to medium-low, cover, and simmer for 10-12 minutes, or until the carrots are tender-crisp. Stir occasionally.
- Drain the carrots well and set aside.
- In the same saucepan, melt 2 tablespoons of butter over medium heat.
- Add 1/4 cup packed brown sugar, 1-2 tablespoons scotch bonnet pepper sauce (adjust to your spice preference), 1 tablespoon lemon juice, 1 tablespoon orange juice, 1 teaspoon ground cumin, 1 minced clove of garlic, and 1/2 teaspoon chili powder.
- Cook, stirring constantly, for 2-3 minutes, or until the sugar dissolves and the sauce is fragrant and slightly thickened.
- Add the cooked carrots to the saucepan.
- Toss gently to coat the carrots evenly with the sauce.
- Season with salt to taste.
- Serve immediately as a delicious side dish. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
49g
Fat
9g
Carbs
6g
