MARINATED CARROTS
This recipe has been handed down through the generations. It is delicious hot or cold and will make a carrot lover out of anyone. I use either pre-cut carrot coins or baby carrots from the supermarket. Yummy!
Provided by QUIRKYIQ
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time 30m
Yield 16
Number Of Ingredients 7
Steps:
- Place the carrots in a saucepan with enough lightly salted water to cover. Bring to a boil, and cook until almost done, about 5 minutes depending on how thick you slice them. Drain, and transfer to a large bowl. Add the bell pepper and onion to the bowl with the carrots.
- While the carrots are cooking, combine the vinegar, oil, tomato soup and sugar in a saucepan. Bring to a boil, and cook for 1 minute. Pour the hot dressing over the vegetables. Serve immediately, or store in the refrigerator in a covered container and serve within 1 week.
Nutrition Facts : Calories 106 calories, Carbohydrate 18.1 g, Fat 3.9 g, Fiber 1.9 g, Protein 1 g, SaturatedFat 0.6 g, Sodium 145.2 mg, Sugar 13.7 g
ROASTED CARROTS WITH PISTACHIO RELISH
"Every Thanksgiving I look forward to the unexpected guests who end up at our table; it adds a dose of freshness to the traditions we cling to each year. This relish represents that joyful cacophony of the unexpected-salty, sweet, crunchy, buttery- and it takes roasted carrots to a new, exciting place," says Aarti.
Provided by Aarti Sequeira
Categories side-dish
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 375˚ F. Toast the coriander seeds in a dry pan over medium heat until just smoking, about 4 minutes. Transfer to a plate to cool. Pound with a mortar and pestle (or use a heavy skillet!) to form a coarse powder.
- Whisk 1/4 cup olive oil, the orange juice, honey, rice vinegar, 1/2 teaspoon salt, a few grinds of pepper and the coriander in a bowl.
- Toss the carrots with half of the dressing on a parchment-lined baking sheet. Roast, rotating the pan halfway through, until carrots are tender and starting to brown, 35 to 40 minutes.
- Meanwhile, make the relish: Pulse the olives, pistachios, dates, orange zest, parsley, the remaining 2 tablespoons olive oil and a few grinds of pepper in a food processor to make a fine textured relish (don't let it turn into a paste!). Remove to a bowl.
- Toss the roasted carrots with the remaining dressing and arrange on a serving platter. Scatter the relish on top.
MARINATED CARROTS
-Shannon Emmanuel, Charlotte, North Carolina
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 2 servings.
Number Of Ingredients 10
Steps:
- Place 1 in. of water in a small saucepan; add carrots. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until crisp-tender. Drain. , In a small bowl, combine the carrots, onion and green pepper. In another bowl, combine the tomato sauce, sugar, vinegar, oil, Worcestershire sauce, salt and pepper. Pour over carrot mixture and stir to coat. Cover and refrigerate for several hours or overnight. Serve with a slotted spoon.
Nutrition Facts : Calories 180 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 679mg sodium, Carbohydrate 29g carbohydrate (21g sugars, Fiber 3g fiber), Protein 2g protein.
EASY MARINATED CARROTS
This is a great vinaigrette recipe for carrots.
Provided by revjoecool
Categories Side Dish Vegetables Carrots
Time 8h40m
Yield 8
Number Of Ingredients 11
Steps:
- Bring a pot of lightly salted water to a boil. Cook carrots in boiling water until soft but firm to the bite, about 10 minutes; drain. Transfer carrots to a container with a lid; add onion and bell pepper.
- Stir tomato soup, sugar, vinegar, oil, Worcestershire sauce, mustard, salt, and black pepper together in a saucepan over medium heat; cook and stir until sugar is completely dissolved, about 5 minutes. Pour soup mixture over vegetables.
- Cover the container and refrigerate vegetables, 8 hours to overnight.
Nutrition Facts : Calories 308.3 calories, Carbohydrate 44.5 g, Fat 14.8 g, Fiber 4.1 g, Protein 2.2 g, SaturatedFat 2 g, Sodium 370.8 mg, Sugar 34.6 g
GLAZED BABY CARROTS
For a zippy side dish, try this recipe. These brown sugar-glazed carrots come together in no time at all. -Anita Foster, Fairmount, Georgia
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 4 servings.
Number Of Ingredients 4
Steps:
- Cook carrots in a small amount of water until tender. Drain. In a saucepan, combine butter and brown sugar; heat until sugar dissolves. Add carrots and toss to coat. Heat through.
Nutrition Facts : Calories 142 calories, Fat 6g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 152mg sodium, Carbohydrate 23g carbohydrate (19g sugars, Fiber 2g fiber), Protein 1g protein.
SPICED CARROTS WITH PISTACHIOS
Satisfy everyone during the holidays with this side that mixes carrots with pistachios and raisins. It's gluten free, vegan and vegetarian, too. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 8 servings.
Number Of Ingredients 8
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, pie spice, salt and pepper; cook and stir until butter is melted. Add carrots, raisins and pistachios; cook and stir over medium heat for 5 minutes or until glazed.
Nutrition Facts : Calories 181 calories, Fat 8g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 223mg sodium, Carbohydrate 26g carbohydrate (18g sugars, Fiber 4g fiber), Protein 3g protein.
MARMALADE CANDIED CARROTS
My favorite way to make baby carrots is to steam them, then drizzle with an orangey glaze that makes them candy-sweet. -Heather Clemmons, Supply, North Carolina
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- In a large saucepan, place steamer basket over 1 in. water. Place carrots in basket. Bring water to a boil. Reduce heat to maintain a low boil; steam, covered, 12-15 minutes or until carrots are crisp-tender., Meanwhile, in a small saucepan, combine marmalade, brown sugar and butter; cook and stir over medium heat until mixture is thickened and reduced to about 1/2 cup. Stir in pecans and extract., Place carrots in a large bowl. Add marmalade mixture and toss gently to coat.
Nutrition Facts : Calories 211 calories, Fat 8g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 115mg sodium, Carbohydrate 35g carbohydrate (27g sugars, Fiber 4g fiber), Protein 2g protein.
3-INGREDIENT ROASTED CARROTS WITH PISTACHIO PESTO
Often unused carrot tops shine in a nutty pesto drizzled over sweet roasted carrots.
Provided by Molly Baz
Categories Carrot Pistachio Basil Side Roast Sauce Spring 3-Ingredient Recipes Vegan Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher
Yield 4 servings
Number Of Ingredients 6
Steps:
- Preheat oven to 400°F. Toss carrots with 2 Tbsp. oil, 1 tsp. salt, and 1/2 tsp. pepper on a rimmed baking sheet. Roast, tossing occasionally, until carrots are golden brown and tender, 25-35 minutes. Let cool.
- Meanwhile, pulse 1/4 cup pistachios in a food processor until a coarse paste forms. Add carrot tops and 2 cups basil. Pulse until a coarse purée forms. Add remaining 1/2 cup oil and pulse until combined; season with remaining 1/2 tsp. salt and 1/2 tsp. pepper.
- Transfer carrots to a platter. Drizzle with pesto, then top with basil leaves and remaining 1/4 cup pistachios.
MARINATED BABY CARROTS WITH PISTACHIOS
Steps:
- Peel carrots. If present, trim green stems from small whole carrots so just 1/2 to 1 inch remains. Cut long carrots in half lengthwise, then halve crosswise.
- Place a steamer basket in a large saucepan. Add water to just below baasket. Bring to boiling. Add carrots to basket. Cover and steam for 7 to 9 minutes or until tender.
- In a small bowl combine the lemon juice, salt, pepper, and the cardamom; whisk in the olive oil. Transfer to a shallow bowl.
- Add the carrots; toss to coat. Cover and chill for 4 to 24 hours.
- To serve, place carrots in a serving bowl. Sprinkle with pistaschios.
- Nutrition facts per serving: 133 cal., 8 g total fat (1 g sat fat), 0 mg chol., 188 mg sidum, 15 g carbo, 1 g fiber, and 3 g pro. Daily Values: 1% vit A, 25% vit C, 4% calcium, and 2% iron.
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- Trim carrots, leaving about 1/2-inch tops. Combine water and salt in a 12-inch skillet; bring to boiling. Add carrots; return to boiling. Reduce heat; cover and simmer for 10 to 12 minutes or until carrots are just tender. Drain carrots in a large colander; set aside.
- Meanwhile, place pistachios in a single layer in a shallow baking pan. Bake in the preheated oven for 8 to 10 minutes or until lightly toasted, stirring once. Set aside.
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