Sweet & Spicy Roasted Carrots

Sweet & Spicy Roasted Carrots

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From: Diabetic Living Magazine, Fall 2018

A little bit of cayenne adds an unexpected kick to these classic roasted carrots.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 8 medium carrots, peeled, halved if large, and cut into 2-inch pieces (4 cups)
  • 2 tablespoons packed brown sugar
  • 5 teaspoons butter, melted
  • ¼ teaspoon ground cinnamon
  • ⅛ teaspoon salt
  • ⅛ teaspoon ground cloves (optional)
  • Dash of cayenne pepper
  • 2 tablespoons chopped toasted pecans

Preparation

  • Prep

  • Ready In

  1. Preheat oven to 425°F. Line a large rimmed baking sheet with parchment paper.
  2. Arrange carrots in an even layer in the prepared pan. Cover with foil. Roast for 30 minutes.
  3. Meanwhile, stir brown sugar, butter, cinnamon, salt, cloves (if using) and cayenne in a small bowl until well combined.
  4. Spoon the glaze mixture over the carrots and stir to coat well. Roast, uncovered, until the carrots are tender and glazed, about 10 minutes. Top with pecans.

Nutrition information

  • Serving size: ⅔ cup
  • Per serving: 143 calories; 8 g fat(3 g sat); 4 g fiber; 19 g carbohydrates; 2 g protein; 13 mg cholesterol; 13 g sugars; 197 mg sodium;
  • Carbohydrate Servings:

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