Herbed Apricots N Carrots Recipes

HERBED ZUCCHINI 'N' CARROTS

Herbed Zucchini 'n' Carrots image

Tamra Duncan, Centerton, Arkansas, shares this colorful blend of garden veggies.

Provided by Taste of Home

Categories Side Dishes

Time 15m

Yield 2 servings.

Number Of Ingredients 7

Ingredients

1 small zucchini, halved lengthwise and cut into 1/2-inch slices
1/8 teaspoon each dried marjoram, thyme and chervil
1/8 teaspoon salt
1/8 teaspoon pepper
2 teaspoons reduced-fat butter
1 cup baby carrots
1/4 cup water

Steps:

In a nonstick skillet, cook the zucchini and seasonings in butter over medium heat for 8 minutes or until zucchini is tender., Meanwhile, place the carrots and water in a 1-qt. microwave-safe dish. Cover and microwave on high for 1-2 minutes or until carrots are tender, stirring once; drain. Stir carrots into zucchini mixture.

Nutrition Facts : Calories 52 calories, Fat 2g fat (1g saturated fat), Cholesterol 7mg cholesterol, Sodium 203mg sodium, Carbohydrate 8g carbohydrate (0 sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges

APRICOT GLAZED CARROTS

Apricot Glazed Carrots image

Carrots are cooked tender then mixed with a tangy apricot sauce. Serve cold or slightly warm.

Provided by Eleanor

Categories Side Dish Vegetables Carrots Glazed Carrot Recipes

Time 25m

Yield 8

Number Of Ingredients 8

Ingredients

2 pounds carrots, peeled and diagonally sliced
3 tablespoons butter, melted
⅓ cup apricot preserves
¼ teaspoon ground nutmeg
¼ teaspoon salt
1 teaspoon orange zest
2 teaspoons fresh lemon juice
chopped fresh parsley for garnish

Steps:

Add carrots to a pot of lightly salted water, and bring to a low boil. Simmer until carrots are tender. Drain.
Put melted butter in a bowl, and stir in apricot preserves. Stir in nutmeg, salt, orange zest, and lemon juice. Add carrots, and stir well to coat. Sprinkle with chopped parsley.

Nutrition Facts : Calories 119.3 calories, Carbohydrate 19.9 g, Cholesterol 11.4 mg, Fat 4.7 g, Fiber 3.4 g, Protein 1.3 g, SaturatedFat 2.8 g, Sodium 189 mg, Sugar 11.3 g

HERB-BUTTERED BABY CARROTS

Herb-Buttered Baby Carrots image

The herb butter can be used for everything from vegetables to roast chicken, turkey, game hens-let your imagination be your guide.-Sandra Corey, Caldwell, Idaho

Provided by Taste of Home

Categories Side Dishes

Time 1h

Yield 4 servings.

Number Of Ingredients 9

Ingredients

1 pound fresh baby carrots, trimmed
1/4 cup butter, cubed
1 garlic clove, minced
1-1/2 teaspoons minced fresh parsley or 1/2 teaspoon dried parsley flakes
1/4 teaspoon dried basil
1/8 teaspoon dried marjoram
1/8 teaspoon dried oregano
1/8 teaspoon dried rosemary, crushed
1/8 teaspoon dried thyme

Steps:

Preheat oven to 375°. Place carrots in a greased 1-1/2-qt. baking dish. In a microwave, melt butter; stir in garlic and herbs. Toss with carrots., Bake, covered, until carrots are tender, 50-60 minutes, stirring once.

Nutrition Facts : Calories 143 calories, Fat 12g fat (7g saturated fat), Cholesterol 31mg cholesterol, Sodium 180mg sodium, Carbohydrate 10g carbohydrate (5g sugars, Fiber 2g fiber), Protein 1g protein.

HERB-BUTTERED BABY CARROTS

Herb-buttered baby carrots image

Make the herby mustard butter a few days ahead, then microwave your carrots on the day for a speedy vegetarian side. It's the perfect dish for Christmas dinner or a Sunday roast

Provided by Esther Clark

Categories Side dish, Vegetable

Time 20m

Number Of Ingredients 5

Ingredients

80g butter , softened
1 tbsp finely chopped tarragon
1½ tbsp finely chopped parsley
½ tbsp wholegrain mustard
1kg baby carrots

Steps:

Mash the butter in a bowl with the tarragon, parsley and mustard, as well as some seasoning. Cover and chill until needed. Can be made up to three days ahead.
Trim the long green tops off the carrots and wash under cold running water, scrubbing them with a clean scourer to get rid of any dirt. Halve the carrots lengthways so they're all the same size, and put in a large, microwave-proof bowl with 3 tbsp water. Cover the carrots with a microwaveable plate or lid and heat on full power for 8-10 mins until just tender. Drain, then toss with the herby butter and serve straightaway.

Nutrition Facts : Calories 115 calories, Fat 9 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 7 grams sugar, Fiber 3 grams fiber, Protein 1 grams protein, Sodium 0.3 milligram of sodium

HERBED APRICOTS 'N' CARROTS

Herbed Apricots 'n' Carrots image

There's plenty of flavor in this bright side dish that's quick and easy to prepare but special enough for company. Jodi Rice of Appleton, Wisconsin seasons sliced carrots and dried apricots with a pleasant blend of dill, fennel, brown sugar and dry mustard.

Provided by Allrecipes Member

Time 20m

Yield 6

Number Of Ingredients 7

Ingredients

8 medium carrots, sliced
9 each dried apricots, sliced
1 tablespoon butter or stick margarine
1 tablespoon brown sugar
1 tablespoon snipped fresh dill
½ teaspoon fennel seed, crushed
⅛ teaspoon ground mustard

Steps:

Place carrots and apricots in a saucepan; cover with water. Bring to a boil. Cover and cook for 8 minutes or until carrots are crisp-tender; drain. Add the remaining ingredients; stir until butter is melted.

Nutrition Facts : Calories 96.2 calories, Carbohydrate 19.6 g, Cholesterol 5.1 mg, Fat 2.2 g, Fiber 3.5 g, Protein 1.4 g, SaturatedFat 1.2 g, Sodium 72.4 mg, Sugar 14.1 g

HERBED CARROTS

Herbed Carrots image

Make and share this Herbed Carrots recipe from Food.com.

Provided by Parsley

Categories Vegetable

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 7

Ingredients

1 lb fresh carrot, peeled and sliced thin
2 -3 tablespoons butter
1/2 teaspoon dried rosemary
1/2 teaspoon dried thyme
2 tablespoons dry sherry
2 teaspoons brown sugar
1/4 teaspoon salt

Steps:

Steam/boil carrots until fork-tender; drain.
Return hot drained carrots to pot.
Add all remeining ingredients and gently toss.
Cook on medium-low heat for about 5 minutes or until carrots are sort of glazed.

Nutrition Facts : Calories 138.2, Fat 6.1, SaturatedFat 3.7, Cholesterol 15.3, Sodium 267.6, Carbohydrate 14.3, Fiber 3.3, Sugar 7.7, Protein 1.2

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