Sweet-Sour-Spicy Carrots

Bettyskitchen's picture

Feb. 07, 2011

Bored of the same old dishes? Then Betty's favorite winter dish will spice up your suppertime. Delicious and elegant, this zesty, sweet-sour carrot dish will score with the fussiest eaters. Stream the video recipe to learn how to add zing to your boring, bland carrots.


Carrots 6 Medium , peeled and cut into 3 inch lengths
Sugar 3/4 Cup (12 tbs)
White vinegar 3/4 Cup (12 tbs)
Water 3/4 Cup (12 tbs)
Mustard seed 1 Teaspoon
Cinnamon sticks 2 , broken
Whole cloves 3


Cook 4 to 6 prepared carrots for 5 minutes. Drain and cut into thin pieces. (Cut into a style that is attractive.) Combine ¾ cup sugar, ¾ cup white vinegar, ¾ cup water, 1 teaspoon mustard seed, 2 sticks cinnamon (broken), and 3 whole cloves. Simmer 10 minutes. Pour over carrots. Cool. Cover with plastic wrap and refrigerate 8 hours or overnight. Drain well and place in a nice serving bowl to accompany a holiday (or other) dinner. We really enjoy Sweet and Sour Spiced Carrots with turkey, chicken, or ham. The carrots are very tasty! Enjoy!!! --Betty

Recipe Summary

Difficulty Level: Easy
Cook Time: 10 Minutes
Ready In: 10 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 192Calories from Fat 5

 % Daily Value*

Total Fat %

Saturated Fat %

Trans Fat 0 g


Sodium 64 mg2.67%

Total Carbohydrates 48 g16%

Dietary Fiber 3 g12%

Sugars 41 g

Protein 1 g2%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet