Spicy Honey-Brushed Carrots
Spicy Honey-Brushed Carrots is a delicious way to serve carrots that is absolutely irresistible. Your mouth will be watering from the first bite! The vegetable is seasoned well with spices and baked. Then a honey and Apple Cider Vinegar mixture is brushed on top and baked again. Amazing side dish for weeknight, company or holiday dinners. It's healthy, low calorie, vegan and gluten free.
Equipment
- 1 10x15" glass baking dish or 9x13" glass baking dish
- 1 vegetable peeler
- 1 sharp knife
- 1 cutting board
- measuring cups
- measuring spoons
Ingredients
- 2 tsp. garlic powder
- 2 tsp. chili powder
- 1/2 tsp. sea salt
- 1 tsp. cumin
- 1 tsp. paprika
- 1/4 tsp. cayenne pepper
- 5 lbs. large carrots peeled (cut in halves or quarters if very large)
- 1/3 to 1/2 cup honey
- 1 tbsp. apple cider vinegar
Instructions
- Preheat oven to 350°.
- Combine the garlic powder, chili powder, salt, cumin, paprika, and cayenne pepper in a small bowl.
- Place carrots in a greased 9x13” or 10x15” glass baking dish.
- Sprinkle with half of the seasoning mixture.
- For large carrots: Bake for 1 ½ hours; for small carrots: bake 45 minutes.
- Turn carrots over to other side.
- Sprinkle with remaining seasoning mixture.
- For large carrots: Bake about 30 minutes longer, or until carrots are fork tender; for small carrots: bake about 15-20 minutes longer or until fork tender.
- While the carrots are baking, combine the honey and vinegar in a small bowl, stirring well.
- When the carrots are cooked through, remove from oven.
- Brush carrots with the honey mixture.
- Bake an additional 5 minutes; baste carrots.
- Turn carrots over and bake an additional 5 minutes or until carrots are well glazed.
Notes
NOTE: My carrots were “mammoth” size! Some were over two inches in diameter! I cut some of them in halves and some in quarters. If you cut the carrots in smaller pieces they will cook much quicker.
NOTE: This recipe makes enough to serve a crowd! Half or quarter the recipe if you need less servings.
NOTE: If you want this recipe to cook more quickly, cut the carrots in 1/8-inch slices. Or, you can parboil the carrots and cook about 10-15 minutes before using them in the recipe. Season with seasonings and bake until tender. Then spread the honey-apple cider vinegar mixture over top as directed above.
FOR CARROT COINS:
5 lbs. carrots, washed and peeled
3 tablespoons plus one teaspoon garlic powder
3 tablespoons plus one teaspoon chili powder
2 ½ tsp. sea salt
1 tablespoon plus two teaspoons ground cumin
1 tablespoon plus two teaspoons paprika
1 ¼ teaspoons cayenne pepper
Combine spices on a plate and dredge the carrots well in the mixture. Place in two 10x15” greased baking dishes. Bake about 1 hour at 400°. Remove baking dishes from oven.
1 cup honey
¼ cup apple cider vinegar
Combine honey and vinegar in a measuring cup. Spread one-third of the mixture over top of each dish of carrots. Return to oven and bake approximately 5 more minutes to glaze the carrots. Remove from oven; turn carrots over and brush with additional one-third honey mixture. Bake 5 more minutes; remove from oven and brush any remaining honey mixture on the carrots before serving. Yield: 15-20 servings.
NOTE: If you don’t wish to slow-cook the carrots in the oven and need the dish to be cooked more quickly: parboil the carrots until fork-tender – about 20 minutes. Roll carrots in seasoning and bake in baking dish at 400 degrees about 15 minutes. Remove from oven and brush generously with honey mixture. Return to oven. Bake 5 minutes and remove from oven. Turn carrots over and brush the other side generously with honey mixture. Return to oven again and bake about 5 more minutes. Remove from oven and brush carrots with any remaining honey mixture.
© Can’t Stay Out of the Kitchen
Nutrition
Calories: 69kcalCarbohydrates: 16gProtein: 1gFat: 0.4gSaturated Fat: 0.1gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.1gSodium: 135mgPotassium: 393mgFiber: 4gSugar: 10gVitamin A: 19241IUVitamin C: 7mgCalcium: 43mgIron: 1mg
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