Sweet and Spicy Rainbow Carrots

     These carrots are absolutely beautiful. I had never seen them before making this recipe, and I fell in love with their vibrant colors. They basically taste just the same as your regular old orange carrots, but it's hard to say no to something this pretty!

Behold! (It's hard to believe, but I promise I'm not even using a filter!)

    While I was cooking them I couldn't get over how bright they were. Initially when they were heated up, the colors just enhanced and It didnt even look real! After they cooked down a while, they absorbed some of the delicious orange juice and brown sugar sauce which allowed them to lose some of the bright color, but they still stayed so pretty!

    It's a perfect side dish for a fall meal. The flavors are sweet, warm, and reminiscent of Thanksgiving. Plus the colors just scream Autumn!

   A forkful of these carrots, cranberry sauce, my mom's garlic roasted onions and fresh turkey is to die for.....

(I will have to write a post about the onions my mom makes because they're absolutely amazing!)

     This will definitely be a recipe I continue to make year round. It would be great with chicken or pork, as well!







Sweet and Spicy Rainbow Carrots
Ingredients:
2 lb bag rainbow carrots (regular works too)
3 tbsp butter
1/4 cup orange juice
1/4 cup brown sugar
1/8 tsp cayenne
1/8 tsp cinnamon
salt and pepper
garlic powder

Directions:
Peel and slice carrots fairly thin
In skillet over medium heat, melt butter.
Whisk together orange juice, brown sugar, cayenne and cinnamon, and mix into melted butter.
Increase heat to medium high.
Add in carrots and mix around to coat. Season with garlic powder, salt and pepper.
Cook, stirring occasionally, for about 15 minutes or until sauce has reduced to a glaze and carrots are tender and browned slightly on the edges.