Estimated Nutrition (whole recipe, rough)
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Carrot | 1 medium (61g) | 25 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Chili | 1 tsp (2.7g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Sauce | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 pound baby carrots, sliced or unsliced, or regular carrots, sliced
- 2 tablespoons brown sugar
- 1 teaspoon hot pepper sauce
- 1 teaspoon fresh lemon juice
- 1 teaspoon ground cumin
- 2 cloves garlic, minced
- ½ teaspoon chili powder
Directions
In a medium nonstick saucepan, add the carrots and cover with water.
Bring to a boil over medium-high heat.
Cook, stirring occasionally, for 10 minutes, or until the carrots are tender but still firm.
Drain the carrots and transfer to a bowl.
Dry the saucepan and coat with nonstick spray.
Add the brown sugar, hot pepper sauce, lemon juice, cumin, garlic, and chili powder.
Cook, stirring, for 2 to 3 minutes, or until the sugar bubbles and the spices are fragrant.
Add the carrots.
Toss or stir to coat the carrots with the sauce.
Season to taste with salt and pepper.
Category:Cathy's Recipes
Category:Jamaican Vegetarian
Category:Side Dish Vegetable Recipes
Category:Carrot Recipes