Sweet N’ Spicy Brown Sugar Carrots

So in the winter, I tend to crave really rich foods. (Who am I kidding, I crave it no matter the season) But just because I love to stuff my face with junk, it doesn’t mean I don’t also love to stuff my face with healthy stuff.

Healthier stuff.

Healthy-ish stuff.

Don’t get me wrong, I love fruits and veggies. I love mixing them with other dishes, adding them for extra flavor to anything I might currently be cooking. But alone, as a its own dish? Ain’t nobody got time for that.

Or more importantly, ain’t nobody wanna eat that.

But these Sweet N’ Spicy Brown Sugar Carrots are game changers. They’re sweet. They’re spicy. They’re so good you’ll be willing to have more than your daily recommended serving.

This spice mixture is also pretty amazing on red meat (namely pork) for all you carnivores.

But, fair warning. These are also pretty. damn. spicy. They leave a good burn on your tongue, and all the way down your throat into your tummy. It’s a good burn, I like to think. But if you have milder tastes, add about half of the chili powder and cayenne.

Also, leaving the carrots unpeeled makes for amazing pictures, but when I was eating them I wished I had peeled them instead. So definitely give these bad boys a good grating. If you choose to use big, biiiiiig, whole carrots like I did, you’ll need to cut them in half lengthwise to make sure every thickness gets nice and soft. Otherwise, the thicker parts might as well be raw and you’ll be disappointed.
If you try this recipe, let me know what you think. And show me what you’ve got cooking up using #aftbeats! I’d love to creep on you guys.

Until next time. X

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Sweet N’ Spicy Brown Sugar Carrots

Sweet N’ Spicy Brown Sugar Carrots

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Print Recipe

A perfect blend of sugar and spice, these Sweet N’ Spicy Brown Sugar Carrots are a delicious side to any meal.

• Total Time: 45 minutes
• Yield: 4-6 servings 1x

Ingredients

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• 6 large whole carrots, peeled and sliced in half lengthwise (or 1 lb baby carrots)
• 2 Tbsp olive oil

For the Rub:

• 1/4 cup light brown sugar, lightly packed
• 1/2 Tbsp salt
• 1/2 Tbsp chili powder
• 1/2 Tbsp garlic powder
• 1/2 tsp cayenne pepper

For the Glaze:

• 1/4 cup light brown sugar, lightly packed
• 1/2 cup honey or maple syrup

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Instructions

1. Preheat the oven to 400°F.
2. In a small bowl, combine the brown sugar, salt, chili powder, garlic powder and cayenne pepper.
3. Line a baking sheet with parchment paper.
4. Lay out your carrots in a single layer and drizzle the oil over them, spreading gently to make sure they are fully coated.
5. Rub the brown sugar mixture over the carrots, coating them thoroughly, and cook for 40 minutes, until soft. Let cool 5 minutes.
6. While the carrots are cooling, combine the brown sugar and honey (or maple syrup) in a small bowl.
7. Microwave for about 30 seconds – 1 minute until it is thin and smooth when stirred.
8. Remove carrots to serving dish and toss with the brown sugar glaze. Enjoy hot.

Notes

tools

• small bowl
• sheet pan
• parchment paper

• Author: Sarah | Away From the Box
• Prep Time: 5 minutes
• Cook Time: 40 minutes
• Category: Side Dish
• Method: Oven
• Cuisine: American
• Diet: Vegetarian

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