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Carrots Caribbean-Style

Published: April 13, 2012

Why not give tonight’s dinner a Caribbean theme? Pair this sweet and simple side dish with Emeril’s Caribbean pork tenderloins, and enjoy our banana sunflower cookies for dessert!

julienne carrot strips in pan

Carrots Caribbean-Style

Makes 3 servings


  • 2 cups fresh carrot cut in julienne strips
  • 3/4 cup pineapple juice
  • 3/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 1/16 teaspoon ground black pepper


In a medium saucepan combine carrots, pineapple juice, cinnamon, nutmeg, and black pepper. Bring to boil. Reduce heat and simmer, covered, until carrots are just tender, about 15 minutes.

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