Carrots Curacao Recipes

CARIBBEAN CARROTS

Caribbean Carrots image

I love the beautiful little carrots from the Farmers Market. You know, the ones that come with the green tops still attached! This is a super easy and unique way to serve them - and you can adjust the spices to your own taste. We like them on the spicy side! This is also a great dish for potlucks - it is a beautiful presentation...

Provided by Lori Loucas

Time 35m

Number Of Ingredients 11

Ingredients

1 bunch small carrots, tops attached
1/4 c extra virgin olive oil
1/4 c maple syrup (or honey)
1/2 c goslings dark rum (or any dark rum)
1 1/2 tsp ground cumin
1 tsp cayenne (or to taste)
1/2 tsp salt (to taste
2 Tbsp freshly squeezed lemon juice
2 Tbsp honey
1/4 c cotija cheese, crumbled (or feta)
1/4 c cilantro, chopped

Steps:

1. Preheat oven to 375F. Line a baking sheet large enough to hold the carrots in one layer with parchment paper.
2. Cut off all but one inch of the carrot tops. Peel the carrots. In a rectangular bowl, combine the oil, maple syrup, rum, and the spices. Adjust salt to your taste. Add the carrots to the bowl and toss them gently so they are completely covered with the marinade.
3. Place the carrots on the baking sheet in a single layer. Reserve the leftover marinade. Roast the carrots until they are tender and beginning to brown, about 20-25 minutes depending on the size of your carrots. Turn them halfway through roasting time, brushing them with the reserved marinade. If they start to dry out during roasting, keep brushing them with the marinade.
4. Meanwhile, combine the lemon juice and honey in a small bowl. When the carrots are done, remove tray from oven. Pour the lemon & honey over the carrots, turning to distribute.
5. To serve, arrange the carrots on a serving dish and sprinkle with the crumbled cheese and the cilantro. Can be served hot or at room temperature.

JAMAICAN CARROTS

Jamaican Carrots image

Make and share this Jamaican Carrots recipe from Food.com.

Provided by Parsley

Categories Vegetable

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

1 lb carrot, peeled and sliced
1 tablespoon butter
2 tablespoons brown sugar
1 teaspoon hot sauce
1 teaspoon fresh lemon juice
1 teaspoon orange juice (or pineapple juice)
1 teaspoon ground cumin
2 garlic cloves, minced
1/4-1/2 teaspoon chili powder
salt, to taste

Steps:

In a medium saucepan, add the carrots and cover with water; bring to a boil over medium-high heat. Cook, stirring occasionally, for 10 minutes, or until the carrots are fork-tender; drain and place in a bowl; set aside.
In the same saucepan, over medium heat, melt butter. Add the brown sugar, hot pepper sauce, lemon juice, orange juice (or pineapple juice), cumin, garlic, and chili powder.
Cook, stirring, for 2 to 3 minutes, or until the sugar bubbles and the spices are fragrant.
Add the cooked, drained carrots; toss to coat the carrots with the sauce.
Season to taste with salt; serve.

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