A sweet and spicy side dish that is easy to make and is a complement to a variety of dishes.
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Add carrots. Cover, reduce to a simmer and cook 4 minutes, stirring once after 2 minutes.
Bourbon alternatives – If you don't cook with alcohol, use apple cider or apple juice. Either of these produce excellent results! However, reduce or omit any additional sweetener.
The fats – For vegan, substitute butter with olive oil or a truffle oil. For the chile version, use chile infused oil if you have it, in addition to the chile powder, but again, butter or olive oil works great as well.
Herbs and spices – The chile powder you choose to use can be whatever you have – New Mexico Red chile, ancho, cayenne, chipotle, or paprika. However, I would not recommend a chili powder blend – just too much going on there. Also, depending on what else you are serving, replacing the chile powder with 1/2 tsp. curry powder is awesome!
Making it sweet – To add a sweetener or not is your preference. For me, it all depends upon what I’m serving the carrots with and if sweet carrots would complement the main entree’ or not. My two preferences for the sweetener are honey and maple syrup. However, if you do use a sweet apple juice or cider, omit any additional sweetness. The apple juice will make it sweet enough.
Recipe author: MJ of MJ's Kitchen