Carrots From A Garret Recipes

GARLIC CARROTS

Garlic Carrots image

While the chops bake, Chris speeds nicely seasoned Garlic Carrots to her skillet. She uses bite-sized carrots that don't need to be cut or peeled and keeps a jar of prepared minced garlic on hand to save on prep and cleanup time.

Provided by Taste of Home

Categories Side Dishes

Time 20m

Yield 6 servings.

Number Of Ingredients 7

Ingredients

1 pound baby carrots
2 garlic cloves, minced
2 tablespoons olive oil
1/4 cup hot water
1/2 teaspoon salt
1/4 teaspoon dried thyme
Dash pepper

Steps:

In a large skillet, saute carrots and garlic in oil for 5 minutes. Add water, salt, thyme and pepper. Bring to a boil. Reduce heat; cover and cook for 8-12 minutes or until carrots are tender.

Nutrition Facts : Calories 77 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 237mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges

CARROTS FROM A GARRET

Carrots From A Garret image

Make and share this Carrots From A Garret recipe from Food.com.

Provided by Millereg

Categories Lunch/Snacks

Time 40m

Yield 8 serving(s)

Number Of Ingredients 8

Ingredients

4 cups carrots, sliced and parboiled
1 1/2 cups croutons
1 cup grated cheddar cheese
2 eggs, beaten
2 fluid ounces milk
1/4 cup unsalted butter, melted
1 1/2 teaspoons low-sodium worcestershire sauce
1 teaspoon salt substitute

Steps:

Mix the carrots, croutons and cheese together.
Place the mixture in 1½-quart buttered casserole dish.
Mix together the remaining ingredients.
Pour the mixture over the carrot mixture.
Bake, uncovered, at 400°F for 20 minutes.
Serve hot.

Nutrition Facts : Calories 176.5, Fat 12.5, SaturatedFat 7.3, Cholesterol 84, Sodium 186.9, Carbohydrate 10, Fiber 1.8, Sugar 2.7, Protein 6.6

CHARRED CARROTS WITH ORANGE AND BALSAMIC

Charred Carrots With Orange and Balsamic image

Ina Garten was one of the people who made roasted whole carrots fashionable for home cooks, back when "The Barefoot Contessa Cookbook" - her first - was published in 1999. Brightening up basic dishes with lemon, orange and vinegar became one of her signatures. She shared this recipe from her book "Modern Comfort Food" with The Times for Thanksgiving 2020.

Provided by Julia Moskin

Categories vegetables, side dish

Time 20m

Yield 4 servings

Number Of Ingredients 7

Ingredients

1 1/2 pounds rainbow carrots, scrubbed (about 8 large or 15 medium carrots)
3 tablespoons good-quality olive oil
1 1/2 teaspoons minced fresh thyme leaves
Kosher salt and freshly ground black pepper
1/2 orange, zested and juiced
1 tablespoon syrupy, aged balsamic vinegar
Fleur de sel or sea salt

Steps:

Position an oven rack 4 inches away from the broiler and heat the broiler.
Cut the carrots crosswise into 4-inch lengths. Cut the larger pieces lengthwise in half or quarters so the sticks are roughly 1/2-inch wide.
Place the carrots on a sheet pan and drizzle them with the olive oil. Sprinkle with the thyme, 1 1/2 teaspoons kosher salt and 1/2 teaspoon pepper. Toss with your hands until coated, then spread the carrots out in an even layer.
Broil the carrots for about 10 minutes, tossing every few minutes, until they are tender and randomly charred. Top the carrots with the orange zest, orange juice and vinegar, sprinkle with some fleur de sel and toss to coat. Taste for seasonings, then serve warm or at room temperature.

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