Jacksonville Carrots

Jacksonville Carrots


"This dish is loved even by those who don't normally like carrots. The flavors blend together beautifully and the hazelnuts provide a nice crunch."

Ingredients 35 m {{adjustedServings}} servings 228 cals

Serving size has been adjusted!

Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 228 kcal
  • 11%
  • Fat:
  • 17.4 g
  • 27%
  • Carbs:
  • 18.8g
  • 6%
  • Protein:
  • 2 g
  • 4%
  • Cholesterol:
  • 33 mg
  • 11%
  • Sodium:
  • 344 mg
  • 14%

Based on a 2,000 calorie diet

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  • Prep

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  1. Steam the carrots in a steamer basket over 1 inch of boiling water for 7 to 10 minutes, or until tender but still firm. Cool, and grate with a large holed grater. Mix together the grated carrots, honey, apple juice concentrate, parsley, and hazelnuts. Season with garlic powder, nutmeg, salt and pepper.
  2. Heat butter in a large skillet over medium-high heat. Fry the carrot mixture in the hot butter until heated through.
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  • To toast hazelnuts
  • spread the nuts in a shallow pan and roast in a 275 degree F oven 20 to 30 minutes or until skins crack. To remove skins, rub warm nuts with a rough cloth.
  • To clarify butter
  • Melt butter over low heat. When melted, let stand for a few minutes, allowing milk solids to settle. Skim the butter fat from the top and place clear butter in a container.
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Reviews 51

  1. 63 Ratings


Terrific recipe. I used pre-cut matchstick carrots and cooked with apple juice and seasonings in the microwave for 3 minutes. Toasted pine nuts (didn't have hazelnuts) in a dry skillet while the carrots cooked. Added light butter, the carrots with juices, and honey (only 4 tsp based on reviewers' comments). Warmed together in the skillet for about a minute--9-10 minutes total time from start to finish. We loved this. Think it will go on the Easter menu.


This is the best carrot dish I've ever tasted! I made it for my family and everyone, even my picky son, LOVED it! Definitly a keeper!


This is an outstanding recipe for a "special" twist to carrots that everyone seemed to love. Even picky eaters seemed to love these carrots because of the different texture (shredded) as well as different taste! The hazelnuts added a nice crunch to the sweet, fresh, flavorful carrot taste. This recipe could be served with almost anything. My only complaint is I should have made more!