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Compliments of Diana Dyer, MS, RD

Spicy Carrots

  • 1 Tbsp. olive oil
  • 1 tsp. brown sugar
  • 1/2 tsp. cinnamon
  • 1/4 tsp. ground cumin
  • dash cayenne pepper (more or less to taste)
  • 2 cups carrots strips or slices
  • 1/2 cup orange juice
  • 2 Tbsp. golden raisins


  • Heat the olive oil in a large sauce pan over moderate heat.
  • Reduce heat to low, add sugar, spieces, and carrots, stirring for a few minutes.
  • Add the OJ and raisins.
  • Bring to a boil, quickly reduce the heat and simmer, covered, until the carrots are tender.
  • Add the cayenne pepper and sprinkle with chopped parsley or mint if desired (and available).

Makes 4 servings. Don't let any extra sauce go down the drain. It can be spooned over brown rice. Yummy!