• Home
  • New Recipes
    • Appetizers
    • Baked Goods
    • Breakfast
    • Desserts
    • Drinks
    • Entrees
    • Salads
    • Sauces, Dips, & Dressings
    • Sides
    • Soups and Stews
  • Store
  • Newsletter
  • Search
Menu

Teeny Tiny Spice Recipes

________
________
_______

Your Custom Text Here

Teeny Tiny Spice Recipes

  • Home
  • New Recipes
  • Recipes
    • Appetizers
    • Baked Goods
    • Breakfast
    • Desserts
    • Drinks
    • Entrees
    • Salads
    • Sauces, Dips, & Dressings
    • Sides
    • Soups and Stews
  • Store
  • Newsletter
  • Search

Spicy Glazed Carrots

June 30, 2017 Thora Pomicter
Spicy Glazed Carrots

Spicy Glazed Carrots

My grandmother used to make butter and sugar glazed carrots when I was a child and I thought they were heaven on earth. Living in Vermont, we use maple syrup on everything, so I substituted maple syrup where she would have used sugar. I am not sure how she would feel about the spiciness of the Berberé in this dish, but she would love me all the same.

Ingredients

  • 1 Lb Baby carrots
  • 2 Tbs Butter
  • 2 Tbs Maple syrup
  • 1-2 Tbs Teeny Tiny Spice Co. Ethiopian Berberé 

Instructions

1. Melt the butter in a saucepan.

2. Add the carrots and sauté for three to 5 minutes, stirring occasionally.

3. When the carrots are almost cooked to your liking, add in the maple syrup and Berberé.

4. Stir until a glaze forms on the carrots, about 1-2 minutes.

5. Remove from heat and serve.

In Sides Tags SI2
← Lentil LoafGrilled Mexican Corn →

Contact