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These sweet and spicy carrots are steamed to perfection using a pressure cooker, then coated in a mouthwatering glaze made with brown sugar or honey, butter, and warm spices.
Looking for a delicious and easy way to prepare carrots that packs a bit of heat? Try making sweet and spicy carrots!
The result is a flavorful and satisfying side dish that’s perfect for any meal. These pressure cooker carrots are sure to become a family favorite.
If you don’t have a pressure cooker, don’t worry! You can easily make these sweet and spicy carrots on the stove.
Ingredients for sweet and spicy carrots:
- baby carrots-you can also use whole carrots that have been peeled and cut
- water-this is for pressure cooking carrots in the Instant Pot (or Crockpot Express in my case)
- brown sugar or honey
- butter
- Salt and pepper to taste
- chipotle powder OR chili powder and cayenne pepper (I love chipotle powder but it can be hard to find)
Instructions for pressure cooking baby carrots
Place the carrots in a steamer basket. Pour one cup of water into the pot and then place the steamer basket in the pot.
Close and lock the lid, turning the steam release valve to closed. Cook on high pressure for 3 minutes. Cook for 2 minutes if you prefer a bit more “bite” to your carrots.
When the cook time is up, turn the steam release valve to open to release the steam. Drain any remaining water left in the pot.
Add the butter and brown sugar to the pot with the carrots. Stir frequently, cooking on the Saute setting until the sugar is dissolved and the carrots are evenly coated.
If you don’t want any heat on your carrots, stop here and just add salt and pepper to taste. For sweet and SPICY carrots, continue on to the next step.
Now it’s time to add the heat! You can leave the carrots in the pot or pull them out to a mixing bowl as shown here. Sprinkle with salt, pepper and spices and mix well to coat evenly.
Instructions for cooking sweet and spicy carrots on the stove
- In a medium-sized pot, add the carrots and 1 cup of water, or how ever much you need to place the carrots in 1/2″ of water. Bring to a boil over medium-high heat, then reduce the heat to low and cover the pot with a lid. Let the carrots simmer for 6-7 minutes, or until they are tender but still slightly firm.
- While the carrots are cooking, prepare the sweet and spicy glaze. In a small saucepan, melt the butter over medium heat. Add the brown sugar or honey and stir until it is dissolved. Then add the chipotle powder or chili powder and cayenne pepper, stirring until the spices are well incorporated.
- Once the carrots are cooked, drain any remaining water from the pot. Add the sweet and spicy glaze to the pot with the carrots and stir until the carrots are evenly coated.
- Turn the heat up to medium and continue to cook the carrots for 2-3 minutes, stirring frequently, until the glaze has thickened and the carrots are fully coated.
- Season with salt and pepper to taste, then serve hot as a side dish or enjoy as a snack.
Yes, you can freeze cooked carrots. To do so, let the carrots cool to room temperature, then transfer them to an airtight container or freezer bag. They will keep in the freezer for up to 12 months. When reheating, steam or microwave the carrots until heated through.
Cooked carrots will typically last in the refrigerator for 3-5 days if stored in an airtight container. If you’re unsure if the carrots are still good, check for any signs of spoilage such as mold or an off smell.
Yes, you can pressure cook carrots without a steamer basket. Simply add the carrots directly to the pot with the water and pressure cook them as directed in your recipe. However, using a steamer basket can help prevent the carrots from becoming too soft or mushy.
Yes, feel free to experiment with different spices to suit your taste preferences. Some other spices that work well with sweet and spicy carrots include smoked paprika, cumin, or garlic powder.
Enjoy these tender carrots as a side dish along with your favorite pot roast recipe or something like this easy Parmesan Crusted Chicken recipe!
Sweet and Spicy Carrots
Ingredients
- 1 pound baby carrots
- 1 cup water
- ¼ cup brown sugar or honey
- 2 tbsp butter
- Salt and pepper to taste
- ½ tsp chipotle powder OR ¼ tsp chili powder and ⅛ tsp cayenne pepper
Instructions
- 1 pound baby carrots, 1 cup waterPlace the carrots in a steamer basket. Pour one cup of water into the pot and then place the steamer basket in the pot.
- Close and lock the lid, turning the steam release valve to closed. Press Steam (high pressure) and then adjust the time down to 3 minutes. (Cook for 2 minutes if you prefer a bit more “bite” to your carrots.) Press Start/Stop.
- When the cook time is up, turn the steam release valve to open to release the steam. Press Start/Stop. Drain any remaining water left in the pot.
- ¼ cup brown sugar or honey, 2 tbsp butterPress Brown/Saute and then Start/Stop. Add the butter and brown sugar to the pot with the carrots. Stir frequently, cooking until the sugar is dissolved and the carrots are evenly coated.
- ½ tsp chipotle powder, Salt and pepper to tasteAdd the chipotle or chili powder and cayenne pepper, salt and pepper to taste, and serve hot.
Notes
- In a medium-sized pot, add the carrots and 1 cup of water, or how ever much you need to place the carrots in 1/2″ of water. Bring to a boil over medium-high heat, then reduce the heat to low and cover the pot with a lid. Let the carrots simmer for 6-7 minutes, or until they are tender but still slightly firm.
- While the carrots are cooking, prepare the sweet and spicy glaze. In a small saucepan, melt the butter over medium heat. Add the brown sugar or honey and stir until it is dissolved. Then add the chipotle powder or chili powder and cayenne pepper, stirring until the spices are well incorporated.
- Once the carrots are cooked, drain any remaining water from the pot. Add the sweet and spicy glaze to the pot with the carrots and stir until the carrots are evenly coated.
- Turn the heat up to medium and continue to cook the carrots for 2-3 minutes, stirring frequently, until the glaze has thickened and the carrots are fully coated.
Nutrition
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