Carrots – Sweet AND Hot

My parents were lucky: I never gave them a hard time about eating my veggies…well maybe peas – but that was it.

Today as an adult, I love almost all veggies—yes even brussel sprouts. Unfortunately, there are adults out there that need to be force fed. Yeah, right! But I do like to find alternatives to steamed or boiled vegetables. For instance, carrots. I love steamed or boiled carrots – that’s it — no salt (I’ve removed salt from most of my recipes), no nothing. But I know a lot of people think that is boring.

So here I found a really delicious recipe for carrots. I’ve already received loads of compliments on this at Thanksgiving. These carrots are sweet and have a kick. Seriously, the kick is my favorite part. Have fun accepting the compliments!

Glazed Carrots

Sweet & Hot Glazed Carrots
Adapted from Prevention Magazine

2lb Carrots halved lengthwise and sliced at a diagonal
2tbsp Honey
1/3 c Pecans (optional)
1 tbsp butter
2 tbsp vegetable oil
1/2 tsp chilli powder


Heat oven to 350 degrees. Place pecans on baking sheet with 1 tbsp of oil. Toast for about 5 minutes.

In a large skillet, melt butter on high heat. Add carrots and cook for about 10 minutes. I like the carrots to still be a little bit firm.

Reduce heat, and add chilli powder. Heat for another minute, then turn off the burner. Add the honey and stir until evenly distributed. Season with salt and pepper if desired.

Place on serving dish and top with pecans.



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