Microwave Sweet and Spicy Carrots with Scallions

This simple carrot side dish gets a dose of sweetness from a dash of brown sugar and unrefined coconut oil (unrefined is key, as it has[ not been whitened or deodorized, so it keeps its mellow coconut flavor in recipes). Top the potassium-rich carrots with grilled shrimp for a quick dinner with Caribbean flair.]

Total Time:
30 min
15 min
15 min

4 servings

  • 1 1/2 pounds carrots, peeled and tops trimmed
  • 2 tablespoons unrefined coconut oil
  • 1 tablespoon light brown sugar, lightly packed
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon crushed red pepper
  • Kosher salt
  • 2 tablespoons white distilled vinegar
  • 2 scallions, thinly sliced on a deep bias
  • Cut the carrots using a roll-cut: one carrot at a time, slice diagonal chunks from the carrot, rolling it a quarter-turn between cuts to create faceted bite-size pieces.

  • Combine the coconut oil, brown sugar, cumin, crushed red pepper and 1 teaspoon salt in an 8-inch square baking dish. Microwave on high until just melted, about 30 seconds. Stir in the vinegar and carrots. Cover with a vented lid or plastic wrap with 6 small holes poked in it.

  • Microwave on high for 5 minutes. Uncover, being careful to avoid the steam, and give the carrots a stir. Cover again and microwave on high, stirring every 5 minutes, until the carrots are tender and have absorbed most of the liquid, about 10 more minutes. Uncover and stir in all but 1 teaspoon of the scallions. Transfer to a serving dish, top with the reserved scallions and serve immediately.

  • Copyright 2016 Television Food Network, G.P. All rights reserved.

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