Sugar Grilled Baby Carrots And Onions With Pecans Recipes

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GRILLED BABY CARROTS



Grilled Baby Carrots image

Enjoy this delicious side dish with just about anything you can cook on the barbecue!

Provided by The Gracious Pantry

Categories     Side Dish

Time 40m

Number Of Ingredients 5

2 lbs. organic baby carrots
1 tsp. black pepper
1 tbsp. onion powder
1 tbsp. garlic powder
1 tbsp. olive oil

Steps:

  • Place all ingredients inside a large, plastic, zipper-top bag or large mixing bowl.
  • Toss them well to coat the carrots with oil and spices.
  • Place a piece of aluminum foil on the BBQ grill and place your carrots on that. Spread them out so that they are in a single layer. (You can also use a barbecue skillet or cast-iron skillet). Close the lid on the grill and allow to cook for about 30 minutes, stirring occasionally with BBQ tongs. Cook until they are soft and easily pierced with a fork.

Nutrition Facts : Calories 69 kcal, Carbohydrate 12 g, Protein 1 g, Fat 2 g, Sodium 91 mg, Fiber 3 g, Sugar 5 g, ServingSize 2 oz.

GRILLED BABY CARROTS AND GREEN BEANS



Grilled Baby Carrots and Green Beans image

Simple seasonings let the fabulous flavors of fresh vegetables shine through.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 35m

Yield 2

Number Of Ingredients 7

1/2 cup baby-cut carrots, cut lengthwise in half
4 oz fresh green beans (1 cup)
1 1/2 teaspoons olive or vegetable oil
1/4 teaspoon dried marjoram leaves
1/4 teaspoon garlic pepper
Dash of salt
1/2 medium red onion, cut into 1/2-inch wedges

Steps:

  • Heat gas or charcoal grill. In medium bowl, toss all ingredients except onion. Place in grill basket (grill "wok"). Reserve oil mixture in bowl.
  • Cover and grill vegetables over medium heat 10 minutes. Add onion to oil mixture in bowl; toss to coat. Add onion to grill basket. Cover and grill 8 to 10 minutes longer, shaking basket or stirring vegetables occasionally, until all vegetables are crisp-tender.

Nutrition Facts : Calories 70, Carbohydrate 9 g, Cholesterol 0 mg, Fat 1/2, Fiber 3 g, Protein 1 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 90 mg, Sugar 4 g, TransFat 0 g

BROWN SUGAR-GLAZED CARROTS AND ONIONS



Brown Sugar-Glazed Carrots and Onions image

Discover this recipe for Brown Sugar-Glazed Carrots and Onions. Combine chopped onions and brown sugar-glazed carrots with vinaigrette and orange zest.

Provided by My Food and Family

Categories     Home

Time 25m

Yield 4 servings, 3/4 cup each

Number Of Ingredients 5

1 small sweet onion, chopped
1/3 cup KRAFT Lite Balsamic Vinaigrette Dressing
4 carrots, cut diagonally into 1/4-inch-thick slices
1 tsp. zest and 1/4 cup juice from 1 orange
1 Tbsp. brown sugar

Steps:

  • Cook onions in dressing in large skillet on medium-low heat 15 min. or until onions are soft and caramelized, stirring occasionally.
  • Meanwhile, cook carrots in boiling water in saucepan 2 to 3 min. or until crisp-tender; drain.
  • Add carrots, zest, juice and sugar to onions in skillet; mix well. Cook on medium heat 2 to 3 min. or until carrots are heated through and evenly glazed, stirring frequently.

Nutrition Facts : Calories 70, Fat 0.5 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 230 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 1 g

BBQ BABY CARROTS WITH DILL-YOGURT SAUCE



BBQ Baby Carrots with Dill-Yogurt Sauce image

These baby carrots are all grown up with a barbecue rub, the perfect char, and a cooling homemade sauce. We're going to treat the carrots as you would a barbecued brisket by coating them in a homemade rub and quickly charring them on the grill. You won't look at baby carrots the same again.

Provided by Paul Kahan

Categories     side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 19

1/2 cup packed dark brown sugar
1/3 cup kosher salt
4 tablespoons hot smoked paprika
1 tablespoon ground black pepper
1 tablespoon granulated garlic
1 tablespoon onion granules or onion powder
1/2 tablespoon celery salt
1 tablespoon cayenne pepper
1 tablespoon ground cumin
1 cup plain Greek yogurt
2 tablespoons chopped fresh dill
1 tablespoon lemon juice
1/4 cup buttermilk
Salt and pepper to taste
1 pound baby carrots, cleaned and halved
1 tablespoon extra-virgin olive oil
1 cup barbecue rub, plus extra 1T
1/4 cup toasted pecans, crushed
2 tablespoons dill yogurt sauce

Steps:

  • FOR THE BARBECUE RUB: Combine all dry ingredients in a large bowl, mixing well. Place the baby carrots in a large bowl and coat with olive oil. Shake the bowl gently to ensure the oil covers all of the carrots. Add three tablespoons of the barbecue rub and shake to incorporate. Set aside for use. Note: You can store the remaining rub in an airtight container for future use.
  • FOR THE DILL-YOGURT SAUCE: In a medium bowl, combine the yogurt, dill, lemon juice and buttermilk. Whisk well. Season with salt and pepper. Reserve for use.
  • Light the charcoal using a chimney starter. Place real wood charcoal into the chimney. Place several sheets of loosely crumpled newspaper under the bottom of the chimney. Ensure the charcoal is red hot, should take approximately 20-25 minutes.
  • Spoon the carrots onto a grill screen over direct heat. Note: If you reserved the carrots in the fridge and they have released moisture, add another teaspoon of barbecue rub to the carrots before grilling. Cover grill for 5 minutes. Remove cover and check for doneness. They should be tender (when squeezed they should forgive). If not, cover and cook for another 3-5 minutes. It will take about 8-10 minutes total.
  • TO MAKE HOMEMADE TOASTED PECANS: Spread pecans on a sheet tray and place in a 350 degree oven for 8-10 minutes. Coarsely chop. Arrange finished carrots in a serving bowl. Garnish with pecans and dill yogurt sauce.

SWEET CARROTS WITH PECANS



Sweet Carrots With Pecans image

Make and share this Sweet Carrots With Pecans recipe from Food.com.

Provided by Parsley

Categories     Vegetable

Time 30m

Yield 8 serving(s)

Number Of Ingredients 9

2 lbs carrots, sliced (or 2 lbs baby carrots)
1 cup pineapple juice (or orange juice)
1/2 cup brown sugar
3 tablespoons butter
1 1/2 teaspoons cornstarch
1/2-3/4 teaspoon salt
3/4 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/2 cup chopped pecans

Steps:

  • In a large saucepan, cook sliced carrots in boiling water until tender. Drain and set aside.
  • In the same saucepan, combine pineapple juice, brown sugar, butter, cornstarch, salt, cinnamon, and allspice. Bring to a boil, reduce the heat, and simmer, uncovered, for 5 minutes. Remove from heat.
  • Add the cooked, drained carrots and chopped pecans to hot sauce mixture; stir in and heat through.
  • Serve.

Nutrition Facts : Calories 203.1, Fat 9.6, SaturatedFat 3.2, Cholesterol 11.4, Sodium 260.7, Carbohydrate 30, Fiber 4, Sugar 21.8, Protein 1.9

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