Baby Corn With Carrots Recipes

HERBED CORN AND CARROTS

Herbed Corn and Carrots image

Bail, parsley and onion salt dress up this simple veggie medley in moments. It has so much flavor, you'd never guess it could be that easy! -Heidi Hall, North St. Paul, Minnesota

Provided by Taste of Home

Categories Side Dishes

Time 20m

Yield 4 servings.

Number Of Ingredients 8

Ingredients

1 package (16 ounces) frozen corn
1 large carrot, chopped
2 tablespoons water
3 tablespoons butter, cubed
3/4 teaspoon dried basil
1/2 teaspoon onion salt
1/2 teaspoon dried parsley flakes
1/8 teaspoon pepper

Steps:

In a large microwave-safe bowl, combine the corn, carrot and water. Cover and microwave on high for 6-8 minutes or until vegetables are tender. Drain. Add butter and seasonings, stirring until butter is melted.

Nutrition Facts : Calories 184 calories, Fat 9g fat (6g saturated fat), Cholesterol 23mg cholesterol, Sodium 303mg sodium, Carbohydrate 26g carbohydrate (3g sugars, Fiber 3g fiber), Protein 4g protein.

CANDIED CARROTS

Candied Carrots image

My family's favorite vegetable. They are great for the holidays, too!

Provided by Denyse

Categories Side Dish Vegetables Carrots

Time 40m

Yield 4

Number Of Ingredients 5

Ingredients

1 pound carrots, cut into 2 inch pieces
2 tablespoons butter, diced
¼ cup packed brown sugar
1 pinch salt
1 pinch ground black pepper

Steps:

Place carrots in a pot of salted water. Bring water to a boil, reduce heat to a high simmer and cook about 20 to 30 minutes. Do not cook the carrots to a mushy stage!
Drain the carrots, reduce the heat to its lowest possible setting and return the carrots to the pan. Stir in butter, brown sugar, salt and pepper. Cook for about 3 to 5 minutes, until sugar is bubbly. Serve hot!

Nutrition Facts : Calories 150.3 calories, Carbohydrate 24.5 g, Cholesterol 15.3 mg, Fat 6 g, Fiber 3.2 g, Protein 1.2 g, SaturatedFat 3.7 g, Sodium 123.2 mg, Sugar 18.7 g

BABY CORN WITH CARROTS

Baby Corn with Carrots image

Make and share this Baby Corn with Carrots recipe from Food.com.

Provided by Dancer

Categories Corn

Time 27m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

1/2 cup water
1 1/2 cups baby carrots
1 teaspoon sugar or 1 teaspoon honey
1/4 teaspoon salt
1 1/2 cups baby corn, husked
1 teaspoon dried parsley

Steps:

Bring water to a boil.
Add carrots along with sweetener and salt, cover.
Cook for 5 to 7 minutes.
Add baby corn and parsley, cook an additional 5 minutes; add more water if necessary.

PICKLED BABY CARROTS

Pickled Baby Carrots image

With mild herb flavor and crunchy texture, these baby carrots make a delightful addition to an appetizer tray or a casual meal. Plan ahead because they need to chill for several hours. -Audrey Cremer, Harmony, Minnesota

Provided by Taste of Home

Categories Side Dishes

Time 20m

Yield 8-10 servings.

Number Of Ingredients 6

Ingredients

2 pounds fresh baby carrots
2/3 cup white wine vinegar
1/2 cup honey
2 tablespoons mustard seed
2 tablespoons dill weed
1 teaspoon salt

Steps:

Place 1 in. of water in a large saucepan; add carrots. Bring to a boil. Reduce heat; cover and simmer for 5-6 minutes or until crisp-tender. Drain. , In a large bowl, combine the remaining ingredients. Stir in carrots. Cover and refrigerate for 8 hours or overnight, stirring several times. Serve with a slotted spoon.

Nutrition Facts : Calories 99 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 309mg sodium, Carbohydrate 24g carbohydrate (18g sugars, Fiber 2g fiber), Protein 1g protein.

CARROT AND CORN COMBO

Carrot and Corn Combo image

Make and share this Carrot and Corn Combo recipe from Food.com.

Provided by SooZee

Categories Low Protein

Time 44m

Yield 3 serving(s)

Number Of Ingredients 9

Ingredients

1/4 cup butter
14 ounces kernel corn, with it's juice
2 medium carrots, thin sliced
1/4 cup green pepper, chopped
1/4 cup red pepper, chopped
1/2 teaspoon salt
1/4 teaspoon oregano
1/4 teaspoon basil
1/4 teaspoon marjoram

Steps:

Melt the butter in medium pot.
Add all the ingredients to it.
Cook until the carrots are tender.
approximately 12 to 14 minutes.
Stir occasionally.
Serve hot.

BUTTERED BABY CARROTS AND SWEET PEAS

Buttered Baby Carrots and Sweet Peas image

Make and share this Buttered Baby Carrots and Sweet Peas recipe from Food.com.

Provided by Marie

Categories Vegetable

Time 20m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

2 1/2 cups baby carrots, halved lengthwise
2 tablespoons butter
1 1/2 cups frozen peas
2 tablespoons water
1 teaspoon sugar
salt and pepper

Steps:

In a skillet, saute carrots in butter for 5 minutes.
Stir in remaining ingredients.
Cover and simmer for 10 minutes or until vegetables are done.

Nutrition Facts : Calories 121.7, Fat 6.1, SaturatedFat 3.7, Cholesterol 15.3, Sodium 167.6, Carbohydrate 14.5, Fiber 4.6, Sugar 7.4, Protein 3.2

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