Jamaican Carrots
Bring a taste of the Caribbean to your table with this vibrant Jamaican Carrots recipe, a fragrant side dish bursting with bold flavors and tropical flair. Sweet, tender carrot slices are sautéed with aromatic garlic, scallions, and ginger, then simmered in a spiced glaze of brown sugar, ground allspice, and a touch of lime juice. Optional scotch bonnet pepper adds a fiery kick for those who crave some heat. Finished with a sprinkle of fresh parsley, this dish is the perfect pairing for jerk chicken, rice and peas, or any island-inspired main course. Ready in just 30 minutes, it’s a quick, flavorful way to elevate your dinner with savory-sweet notes and a glossy glaze that's sure to impress. Keywords: Jamaican Carrots, Caribbean side dish, spiced carrots, tropical recipes, quick and easy sides.
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Recipe Information
Ingredients
- 500 grams carrots
- 2 stalks scallions
- 2 cloves garlic
- 1 teaspoon ginger
- 0.5 teaspoons ground allspice
- 2 tablespoons brown sugar
- 2 tablespoons butter
- 1 tablespoon vegetable oil
- 1 tablespoon lime juice
- 0.5 pepper scotch bonnet pepper (optional)
- 1 tablespoon fresh parsley
- 100 milliliters water
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
Instructions
Peel the carrots and slice them into thin rounds or sticks, approximately 1/4-inch thick, depending on your preferred presentation.
Chop the scallions finely, mince the garlic, and grate the ginger. If using scotch bonnet pepper, finely dice it, removing the seeds if you prefer less heat.
In a large skillet or sauté pan, heat the vegetable oil and butter over medium heat until the butter is melted and bubbling.
Add the garlic, ginger, and scallions to the pan. Sauté for 2–3 minutes until fragrant.
Add the sliced carrots to the skillet and stir to coat them in the aromatic mixture.
Sprinkle the ground allspice over the carrots and stir to distribute it evenly.
Add the brown sugar, water, salt, and black pepper to the pan. Stir well and bring the mixture to a gentle simmer.
Reduce the heat to low, cover the pan, and let the carrots cook for 10–15 minutes, stirring occasionally, until they are tender but not mushy.
Uncover the pan and stir in the freshly squeezed lime juice and diced scotch bonnet pepper (if using). Let the liquid reduce slightly to create a glossy glaze over the carrots.
Taste and adjust seasonings as needed, adding a bit more salt or lime juice for balance.
Garnish the finished dish with freshly chopped parsley before serving.
Serve warm as a side dish to complement jerk chicken, rice and peas, or your favorite tropical-inspired main course.
Nutrition Facts
Calories |
627 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.5 g | 48% | |
| Saturated Fat | 14.8 g | 74% | |
| Polyunsaturated Fat | 9.6 g | ||
| Cholesterol | 66 mg | 22% | |
| Sodium | 1690 mg | 73% | |
| Total Carbohydrate | 73.9 g | 27% | |
| Dietary Fiber | 15.7 g | 56% | |
| Total Sugars | 42.9 g | ||
| Protein | 6.2 g | 12% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 242 mg | 19% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 1840 mg | 39% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
