It’s not that I don’t like carrots. It’s just that they aren’t the first thing I think of when I am coming up with a side dish for dinner. They just don’t wow me. Or rather, they didn’t used to wow me. These slow cooker Florida Sunshine carrots changed that. This is about the easiest recipe ever. And the best. The end result was flavor-packed, tender carrots that have a slight sweetness to them. And a slight pineapple flavor that makes them even more special. I actually could not stop eating them!
The recipe for these slow cooker Florida Sunshine carrots came from a wonderful cookbook, The Southern Slow Cooker Bible. It is packed with recipe after recipe of delicious southern-inspired dishes. I can’t recommend it enough. Heck, I got this wonderful side from it. It made a carrot lover out of me!
I did not garnish these carrots with toasted coconut like the original recipe stated. After tasting the carrots right out of the slow cooker I decided that they were perfect as they were. Yeah, I love coconut, and it’s hard to turn it down, but I really felt I’d enjoy this side dish as-is. And I did! Maybe I’ll add coconut next time.
Carrots are proof a side dish doesn’t have to be complicated, or boring. These spicy cranberry glazed carrots are the perfect fall dish. At first glance they may look like your standard glazed carrots, but oh no, my friends, they are not. They are covered in a wonderful cranberry reduction that is sweet…. with a little heat.
These spicy cranberry glazed carrots are another fantastic recipe from Chile Pepper magazine. I have been a subscriber of the magazine for years and years. Even if you’re not a chile head, or into super spicy foods, Chile Pepper magazine is still a great magazine, full of recipes (you can always tame down the heat) and product reviews and articles. If you are a chile head then, well, wait are you waiting for! Subscribe today and you won’t regret it. I love it.
If yu decide to grill these carrots, I recommend that you use a grill basket. I makes cooking easier and you don’t have to worry about anything falling through the grates. And cleanup is easier too!
Carrots are proof a side dish doesn’t have to be complicated, or boring. These spicy cranberry glazed carrots are the perfect fall dish. At first glance they may look like your standard glazed carrots, but oh no, my friends, they are not
Keyword carrots, spicy
Prep Time 10 minutesminutes
Cook Time 15 minutesminutes
Total Time 25 minutesminutes
Author Based on a recipe from Chile Pepper magazine
2poundscarrots peeled, cut into equally-sized pieces
1cupcranberry juiceyou can use light but don’t use diet
On the grill
Preheat grill to medium heat.
Place carrots in a large bowl and add the olive oil, 2 teaspoons of the pepper flake, and 1 tablespoon of the brown sugar. Toss to coat.
Grill for 5-10 minutes, turning once or twice, until tender, 5-10 minutes. Remove.
On the stovetop
Heat 1″ of water in a large skillet to a boil.
Add the carrots and cook until tender 5-10 minutes. Remove and drain.
Combine oil, 2 teaspoons of the pepper flake, and 1 tablespoon of the brown sugar. Add the carrots and toss to coat. Return to the skillet over medium heat and cook another 2-3 minutes.
For the glaze
Place cranberry juice and remaining 1 teaspoon of red pepper flake and 1 tablespoon of brown sugar in a medium saucepan over medium-high heat. Bring to a boil then reduce to a simmer and simmer until reduced by half.
Place cooked carrots in a large bowl. Add cranberry juice reduction and toss to coat.
Carrots are one of my favorite veggies. They keep forever in the fridge so I can always have some on hand. This simple recipe for steamed carrots with lemon-dill vinaigrette gives your boring carrots a really nice Dijon kick that isn’t overwhelming. It uses ingredients I usually have on hand (if you don’t have a fresh lemon, you can skip the zest, or use a bit of lemon pepper).
I love the flavor from roasted vegetables, mostly carrots or Brussels sprouts and sometimes cauliflower. They have such a great sweetness to them. Sometimes I roast canned tomatoes for soups. Or I’ll roast onions as a side dish. And of course, a favorite, roasted garlic. Nothing is as simple as these roasted carrots. And nothing is as tasty.
Paula Deen does crank out some good dishes, like these carrots au gratin. She has a lot of critics, but I’m not one of them. When I do watch cooking shows, I watch for the food. I try to ignore the fluff.
These carrots came out fantastically. It’s a nice twist on the traditional potatoes au gratin. I think we’ll put this on our to-make list for this year’s Thanksgiving.