SAUTEED CARROTS
Steps:
- Peel the carrots and cut them diagonally in 1/4-inch slices. You should have about 6 cups of carrots. Place the carrots, 1/3 cup water, the salt, and pepper in a large (10- to 12-inch) saute pan and bring to a boil. Cover the pan and cook over medium-low heat for 7 to 8 minutes, until the carrots are just cooked through. Add the butter and saute for another minute, until the water evaporates and the carrots are coated with butter. Off the heat, toss with the dill or parsley. Sprinkle with salt and pepper and serve.
CANDIED CARROTS
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
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
SPICY GLAZED CARROTS
Traditional glazed carrots with a little kick. Adjust spices as desired, with more cayenne if you like it hot.
Provided by BAJUNKIN
Categories Side Dish Vegetables Carrots Glazed Carrot Recipes
Time 20m
Yield 4
Number Of Ingredients 6
Steps:
- Heat vegetable oil in a skillet over medium heat. Cook and stir carrots with brown sugar, cinnamon, cayenne pepper, and nutmeg in the hot oil until carrots are glazed, coated with spices, and tender, 10 to 15 minutes.
Nutrition Facts : Calories 140.1 calories, Carbohydrate 20 g, Fat 7 g, Fiber 2.1 g, Protein 0.6 g, SaturatedFat 1.1 g, Sodium 46.1 mg, Sugar 16.3 g
LEMON-GLAZED CARROTS
Very easy and quick to make!
Provided by REBECCARIVINIUS
Categories Side Dish Vegetables Carrots Glazed Carrot Recipes
Time 20m
Yield 2
Number Of Ingredients 5
Steps:
- Place carrots into a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until carrots are tender, about 8 minutes. Drain.
- Heat butter in a skillet over medium heat; cook and stir carrots, brown sugar, and lemon juice in the melted butter, stirring often, until sugar has dissolved, 2 minutes.
Nutrition Facts : Calories 102.4 calories, Carbohydrate 12.7 g, Cholesterol 15.3 mg, Fat 5.9 g, Fiber 1.7 g, Protein 0.6 g, SaturatedFat 3.7 g, Sodium 84.9 mg, Sugar 9.5 g
DELICIOUS SAUCY CARROTS
This is a great side dish that my mom used to make all the time. Typical Czech cuisine. We serve it with pasta or potatoes and chicken breast. I make this quite often as my DH loves it. Sometimes I add baby pea for more color. It is easy put together and delicious inexpensive meal.
Provided by Hanka
Categories Vegetable
Time 40m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In large sauce pan put carrots, water, chicken cube, salt and sugar.
- Cover and bring to boil. When starts to boil lower the heat and let it simmer until carrots is soft but still has a shape about 25min.
- When carrots is almost cooked make your roux.
- In a small sauce pan melt butter add flour and cook for 2-3min. don't let it brown. Stir with wooden spoon all the time. Slowly add this flour mixture - roux to cooked simmering carrots. Stir well.
- Let it cook for another 5min. Turn of the heat add vinegar it will bring out more flavor.
- Taste if needs more salt or sugar.
- Serve as a side dish with boiled potatoes or pasta and meat of your choice.
Nutrition Facts : Calories 183.8, Fat 6.8, SaturatedFat 4, Cholesterol 16.2, Sodium 1098.8, Carbohydrate 29.8, Fiber 7.2, Sugar 12.9, Protein 3.2
ROASTED CARROT SAUCE
Provided by Food Network
Yield 8 servings with Polenta Napole
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees. Combine the carrots, onion, olive oil and garlic in a small bowl, coating the carrots and onions with the olive oil. Spread mixture in a single layer on a baking sheet. Bake until vegetables are tender and have achieved light color, about 45 minutes. Occasionally stir vegetables. Puree the roasted vegetables, lemon juice, and sea salt with enough stock to form a sauce.
- Variation:
- Use half parsnips and half carrots in the recipe. Follow same cooking instructions.
GLAZED CARROTS
Simple dish with tender carrots with a buttery glaze and a mild sweetness.
Provided by Tricia McTamaney
Categories Side Dish Vegetables Carrots Glazed Carrot Recipes
Time 25m
Yield 8
Number Of Ingredients 5
Steps:
- Place carrots into a large saucepan, pour in enough water to reach depth of 1 inch, and bring to a boil. Reduce heat to low, cover, and simmer carrots until tender, 8 to 10 minutes. Drain and transfer to a bowl.
- Melt butter in the same saucepan; stir brown sugar, salt, and white pepper into butter until brown sugar and salt have dissolved. Transfer carrots into brown sugar sauce; cook and stir until carrots are glazed with sauce, about 5 more minutes.
Nutrition Facts : Calories 123.6 calories, Carbohydrate 17.6 g, Cholesterol 15.3 mg, Fat 6 g, Fiber 3.2 g, Protein 1.1 g, SaturatedFat 3.7 g, Sodium 193.8 mg, Sugar 12.1 g
SAUCY CARROTS
I am not usually one for cooked carrots, so I am not sure what possessed me to make these, but I am glad I did. The sauce is sweet and tangy, and the perfect accompaniment to the carrots. This recipe is courtesy of the Junior Leage of Little Rock. It serves 2 nicely, but you can easily double for more.
Provided by AngelaTN
Categories Vegetable
Time 15m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Slice carrot into rounds or chunks.
- Cover with salted water in saucepan, bring to a boil.
- Simmer 10 minutes or until tender.
- Drain.
- Meanwhile, combine remaining ingredients in small saucepan.
- Heat over medium, stirring constantly until blended.
- Pour sauce over carrots and gently toss.
Nutrition Facts : Calories 182.5, Fat 6.2, SaturatedFat 3.7, Cholesterol 15.3, Sodium 328.1, Carbohydrate 32.4, Fiber 4.3, Sugar 21.7, Protein 1.6
SPICY BROWN SUGAR CARROTS
Steps:
- Bring a large pot of salted water to a boil over medium heat and add the carrots. Cook for 2 minutes, then drain in a colander and set aside.
- In a medium-size pot combine all the remaining ingredients, except the parsley, and bring to a simmer over low heat. Add the drained carrots and toss to combine. Simmer on low heat for 5 minutes to incorporate flavors. Transfer to a serving bowl, garnish with parsley and serve.
QUICK CREAMED CARROTS
This side dish are always popular at my table. The rich sauce coats the carrots nicely and really perks up their flavor.-Eva Bailey, Olive Hill, Kentucky
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a large saucepan, bring 1 in. of water and carrots to a boil. Reduce heat; cover and simmer for 7-9 minutes or until crisp-tender., Meanwhile, in another saucepan, melt butter. Stir in the flour, onion, basil, seasoned salt and pepper until blended; gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Drain carrots and transfer to a serving bowl. Add sauce and stir to coat.
Nutrition Facts : Calories 163 calories, Fat 7g fat (5g saturated fat), Cholesterol 28mg cholesterol, Sodium 319mg sodium, Carbohydrate 19g carbohydrate (14g sugars, Fiber 4g fiber), Protein 5g protein.
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