SWEET CANDIED CARROTS
These tender, vibrant carrots have a buttery glaze and a mild sweetness. It's a simple dish, but it sure makes carrots seem special.-P Lauren Fay-Neri, Syracuse, New York
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 8 servings.
Number Of Ingredients 5
Steps:
- Place carrots in a large saucepan; add 1 in. of water. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until crisp-tender. Drain and set aside. , In the same pan, combine the butter, brown sugar, salt and pepper; cook and stir until butter is melted. Return carrots to the pan; cook and stir over medium heat for 5 minutes or until glazed.
Nutrition Facts : Calories 125 calories, Fat 6g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 174mg sodium, Carbohydrate 18g carbohydrate (14g sugars, Fiber 3g fiber), Protein 1g protein.
HERB-ROASTED TRI-COLORED CARROTS
These roasted rainbow carrots are lightly caramelized around the edges, crisp-tender in the center, and seasoned with rosemary, thyme, and parsley!
Provided by Averie Sunshine
Categories Sides, Salads & Vegetables
Time 35m
Number Of Ingredients 8
Steps:
- Preheat oven to 450F and line a baking sheet with aluminum foil for easier cleanup.
- Add the carrots to the baking sheet, evenly drizzle with olive oil, and evenly sprinkle with thyme, rosemary, salt, pepper, and toss with your hands to evenly coat.
- Arrange the carrots in a flat layer with space between the pieces if possible and bake for about 30 to 35 minutes or until carrots are lightly caramelized around the edges and fork-tender. Baking times will vary based on the size of carrots and personal preference for doneness.
- Stir and flip halfway through baking to ensure all sides cook evenly.
- Evenly sprinkle with parsley, evenly drizzle with optional lemon juice (brightens up the dish), and serve immediately.
Nutrition Facts : Calories 142 calories, Carbohydrate 19 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 7 grams fat, Fiber 7 grams fiber, Protein 2 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 661 milligrams sodium, Sugar 8 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 6 grams unsaturated fat
KEMPS CINDERELLA CARROTS
Steps:
- * Tightly pack carrots in a 10-inch cast-iron skillet or a 12-inch heavy skillet (it's fine if some carrots rest on top of others) and add oil, water, and 1/2 teaspoon salt (water will not cover carrots). * Bring to a boil, covered, then reduce heat and briskly simmer, covered, until just tender, 12 to 15 minutes (check periodically to make sure all of water hasn't evaporated and add more if needed). Remove lid, then boil over medium-high heat until remaining water has evaporated (keep carrots in skillet). Continue to cook carrots, turning once, until lightly browned, 2 to 3 minutes. * Transfer carrots to a platter and squeeze lemon half over them, then sprinkle with herbs and sea salt and drizzle with additional oil.
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