Total Time
30mins
Prep 10 mins
Cook 20 mins

A twist on the traditional cooked carrots. I needed something quick to put in my wife's lunch for the next day and suddenly came up with this brainstorm. We both loved the flavor. I don't measure when I make new recipies and this is a doubled version meant to serve two people since the orignal was whipped together for one person, so adjust these measurements to suit your own taste.

Ingredients Nutrition

Directions

  1. Peel and thinly slice carrots. About a quarter of an inch or so.
  2. Place carrots in a sauce pan with plenty of water to cover.
  3. Cook carrots at a boil over medium high heat till they are tender.
  4. About a minute before removing the carrots from stove add your raisins to the water to allow them to hydrate.
  5. Remove the pan from stove when the carrots are done and drain the water, returning carrots and raisins to the pan afterward.
  6. Drop the heat to low and return the pan to the stove adding the butter to the pan.
  7. Once the butter is melted add the brown sugar and cyanne pepper gently mixing in the flavors.
  8. Finally add the salt and pepper to your own personal preference.

Reviews

(1)
Most Helpful

These are very easy to make. I loved the cayenne brown sugar kick!! I could not use the raisins this time, as my son ate all of them. I used 1/2 of the butter the recipe called for. I'll be making this again with the raisins. But it is nice to know it is a winner even without them. Made for *Zaar Cookbooks Tag 2009* game

Charlotte J May 04, 2009

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