Spiced Glazed Carrots

Many people think that rainbow carrots don't taste different than orange carrots, but they really do.  They don't have the same intense carrot flavor that orange carrots have.  I almost think they taste like a cross between a parsnip and a carrot!  My favorite rainbow carrots are from Trader Joe's.  They come in a bag that says, "Trader Joe's and the organic carrots of many colors," and they are white, yellow, orange, and red.  Unfortunately the bag that I used for this recipe only had one red carrot, but usually the bag has a much higher ratio of red.  I found the base recipe for these glazed carrots on the back of the carrot bag, then made quite a few changes.

2 TBSP coconut oil
¼ cup brown sugar
¼ cup Orange Juice Concentrate from Trader Joe's
⅛ tsp cinnamon
⅛ tsp cayenne pepper
Salt
Pepper
½ head roasted garlic, peeled1 (2 lb.) bag Organic Rainbow Carrots from Trader Joe's, sliced
4 green onions, finely chopped

In a large pan, melt together the coconut oil, brown sugar, orange juice concentrate, cinnamon, cayenne, and a light sprinkling of salt and pepper.  Add the roasted garlic and sauté until the sauce begins to bubble and the garlic is slightly caramelized.

Add the carrots, cover, then cook for 15 to 20 minutes, stirring occasionally, until the carrots are slightly softened and golden brown.

Turn off the heat and stir in the green onions.

This is delicious as side dish served with mild fish, or anything with caramelized onions!  I served it with tilapia in a caramelized onion sauce and steamed green beans.

Spiced Glazed Carrots

2 TBSP coconut oil

¼ cup brown sugar

¼ cup Orange Juice Concentrate from Trader Joe's

⅛ tsp cinnamon

⅛ tsp cayenne pepper

Salt

Pepper

½ head roasted garlic, peeled

1 (2 lb.) bag Organic Rainbow Carrots from Trader Joe's, sliced

4 green onions, finely chopped

In a large pan, melt together the coconut oil, brown sugar, orange juice concentrate, cinnamon, cayenne, and a light sprinkling of salt and pepper.  Add the roasted garlic and sauté until the sauce begins to bubble and the garlic is slightly caramelized.

Add the carrots, cover, then cook for 15 to 20 minutes, stirring occasionally, until the carrots are slightly softened and golden brown.

Turn off the heat and stir in the green onions.

This is delicious as side dish served with mild fish, or anything with caramelized onions!  I served it with tilapia in a caramelized onion sauce and steamed green beans. 

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