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April 23, 2013

Caribbean orange-spiced carrots recipe {vegan}

Caribbean orange-spiced carrots, great with grilled chicken.

Although this recipe originated in Jamaica, it's popular throughout the Caribbean, and you can see why, can't you? These orange-spiced carrots look happy. That's because they are happy, after bathing in sugar, ginger, and orange or mango juice. The recipe couldn't be easier: Shred some carrots, using a food processor fitted with a shredding disk; cook the liquid and aromatics; dunk the carrots in the liquid; let everything get happy together for a quick few minutes. This dish tastes just as good cold as hot, so you can make it a day in advance. Serve as a side dish to not-too-spicy jerk chicken.

Caribbean orange-spiced carrots, on The Perfect Pantry.

Caribbean orange-spiced carrots

From the pantry, you'll need: brown sugar, powdered ginger, fresh black pepper, parsley.

Recipe adapted from Cooking Caribe. Serves 6.

Ingredients

3/4 cup fresh orange or mango juice (or combine them)
1 Tbsp brown sugar
1/4 tsp powdered ginger
1/4 tsp fresh black pepper
3 cups shredded carrots (approximately 3 large carrots, shredded in a food processor)
Chopped fresh parsley and fresh coriander, for garnish (1/4 cup total)

Directions

In a straight-sided nonreactive sauce pan (I used a 3-quart pan), combine the juice, sugar, ginger and pepper. Bring to a boil over medium-high heat, and cook for 2 minutes, swirling the pan once or twice to dissolve the sugar.

Stir in the carrots, reduce heat to medium, and cook 3-4 minutes, until the carrots are cooked but not limp.

Remove carrots from the pan, and sprinkle with parsley and coriander.

Serve hot, at room temperature, or cold.

[Printer-friendly recipe.]


More recipes in The Perfect Pantry:
Moroccan carrot salad
Oven-roasted carrots
Carrot cake cupcakes with lemon frosting
Carrot beet salad
Quick and easy cole slaw

Other recipes that use these pantry ingredients:
Apricot-glazed carrots with ginger and curry, from Kalyn's Kitchen
Ginger-orange glazed carrots, from FatFree Vegan Kitchen
Easy pickled carrots, from David Lebovitz
Spicy Asian slaw with Napa cabbage, carrots and ginger dressing, from Cookin' Canuck
Carrot-ginger cupcakes with orange-cream cheese frosting, from Ezra Pound Cake

Disclosure: The Perfect Pantry earns a few pennies on books purchased through the Amazon.com links in this post.

Comments

Oh yes. This sounds like such a fun variation for carrots.

Kalyn, I'm not a huge fan of cooked carrots, but I love the spices in this dish.

I like getting recipes for both sides of the plate!

Susan, I'll do it more often!

Pinning this for when I get loads of carrots in my CSA Box this coming season. Love all the simple but sweet flavors in this recipe Lydia.

Jeanette, this will be so good with farm-fresh carrots.

Ok, so seeing as I'm behind looking at everyone else's blogs because I've been playing catch up on my own, it's pretty cool to see how you turned the jerk chicken plate around, took all new photos highlighting the carrots, and have an entirely fresh blog post.

I'm very impressed.

Sometimes my farm share carrots are so oddly shaped that running them through the shred disc on my food processor is the best option--and this looks like a tasty way to use them.
Thanks!

Kirsten, I've scraped many a knuckle trying to shred carrots (and other hard vegetables) on a box grater. I accept that the food processor does a better job.

carrots do seem like a happy veggie don't they!?

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About The Perfect Pantry®

  • My name is Lydia Walshin. From my log house kitchen in rural northwest Rhode Island, I share recipes that use what we keep in our pantries, the usual and not-so-usual ingredients that spice up our lives.

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