SWEET-AND-SOUR CARROTS
These Sweet-and-Sour Carrots are a delicious side for grilled meat or roasted chicken. Toasted sesame oil, sweet chili sauce, and apple cider vinegar come together to form a flavor-packed sauce that helps the carrots shine.
Provided by Adam Hickman
Yield Serves 4 (serving size: 1/2 cup)
Number Of Ingredients 9
Steps:
- Combine water and carrots in a skillet over medium-high; bring to a boil. Reduce heat and simmer, partially covered, 6 minutes. Increase heat to medium-high; cook, uncovered, 4 minutes or until liquid evaporates. Add green onions, sesame oil, and garlic; cook 3 minutes. Stir in vinegar, chili sauce, and salt. Top with sesame seeds.
Nutrition Facts : Calories 72, Carbohydrate 9 g, Cholesterol 0.0 mg, Fat 3.8 g, Fiber 2 g, Protein 1 g, SaturatedFat 0.5 g, Sodium 177 mg, Sugar 4 g
SWEET BABY CARROTS
Honey, butter, and brown sugar make these baby carrots irresistible! It may not be the most nutritious recipe, but the carrots turn out so yummy, you won't care!
Provided by Lisa Altmiller
Categories Side Dish Vegetables Carrots
Time 25m
Yield 4
Number Of Ingredients 4
Steps:
- Place the carrots into a large pot and cover with salted water. Bring to a boil over high heat until tender, about 15 minutes. Drain and allow to steam dry for a minute or two.
- Return the pot to the stove; reduce the heat to medium-low. Melt the butter in the pot. Stir in the honey and brown sugar; add the carrots and stir until evenly coated; cook another 5 minutes
Nutrition Facts : Calories 401.7 calories, Carbohydrate 50.7 g, Cholesterol 61 mg, Fat 23.3 g, Fiber 3.2 g, Protein 1.4 g, SaturatedFat 14.6 g, Sodium 249.1 mg, Sugar 44.9 g
SWEET-AND-SOUR CARROTS
Steps:
- Halve 1 pound carrots lengthwise and cut into 3-inch pieces; steam until tender, about 15 minutes. Meanwhile, simmer 2 tablespoons cider vinegar, 1 tablespoon olive oil, 2 teaspoons sugar, 1 smashed garlic clove and a pinch of salt until syrupy, about 3 minutes. Add a pinch of red pepper flakes. Season the carrots with salt and drizzle with the sweet-and-sour sauce. Top with chopped parsley.
SWEET BABY CARROTS
Baby carrots or sliced regular carrots can be used in this sugary recipe. Either way, you will experience a taste sensation . Easy and quick preparation. Basic ingredients.
Provided by Skip Davis
Categories Vegetables
Time 1h5m
Number Of Ingredients 6
Steps:
- 1. Melt bacon drippings in pot. Add carrots and enough water to come 1 inch over the top of them. Put lid on pot. Heat water on medium and bring to boil. Turn down heat to low and simmer.
- 2. Simmer for 30-40 minutes or until fork tender. When tender, drain 1/2 of the water off. Add melted butter, sugar, and honey to pot. Place cover back on pot and cook until completely tender and evenly glazed.
SWEET AND SOUR CARROTS
This is an easy and tasty new way to make carrots. Mom makes this alot when we have guests, and it's always the first dish to run out.
Provided by Emoximuu
Categories Vegetable
Time 20m
Yield 2/3 cup, 4 serving(s)
Number Of Ingredients 8
Steps:
- Boil sliced carrots until crips-tender; drain and remove from pan.
- In the same pan combine all other ingredients, cook over medium until bubbly.
- Add carrots back into the pan, stir and cook until heated through.
SWEET & SOUR CARROTS
"I wanted to try serving carrots differently and everyone raved over these." You'll love the combination of flavors and colors. Delores Romyn - Stratton, Ontario
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- Place 1 in. of water and carrots in a large saucepan. Bring to a boil. Reduce heat; cover and simmer for 7-9 minutes or until crisp-tender. Add green pepper. Cover and cook 3 minutes longer or until tender. Drain and set aside. , Drain pineapple, reserving juice; add enough water to the juice to measure 3/4 cup. Set pineapple aside. In a large saucepan, combine the sugar, cornstarch and salt. Stir in the pineapple juice mixture, vinegar and soy sauce until smooth. Bring to a boil. Cook and stir for 2 minutes or until thickened and bubbly. Stir in the reserved carrots and pineapple; heat through.
Nutrition Facts : Calories 123 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 459mg sodium, Carbohydrate 30g carbohydrate (22g sugars, Fiber 3g fiber), Protein 1g protein.
SWEET AND SOUR BEEF CUBES WITH BABY CARROTS
Make and share this Sweet and Sour Beef Cubes With Baby Carrots recipe from Food.com.
Provided by weekend cooker
Categories Roast Beef
Time 9h20m
Yield 4 dishes, 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Cut beef into 1 -inch cubes and dredge in flour, salt and pepper.
- In a large skillet, brown beef in a little oil, and place in slow cooker.
- Add remaining ingredients plus 1 cup of water.
- Cover and cook on low for 7-8 hours.
- Add carrots and cook an additional 1 1/2 hours.
Nutrition Facts : Calories 880.3, Fat 44.8, SaturatedFat 18, Cholesterol 156.5, Sodium 737.7, Carbohydrate 71.8, Fiber 4.9, Sugar 50.3, Protein 45.1
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.
SWEET & SOUR CARROTS AND PEAS
Make and share this Sweet & Sour Carrots and Peas recipe from Food.com.
Provided by OzeWez
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Peel and slice carrots very thinly.
- In a saucepan, add water and thinly sliced carrots with 1 tablespoon sugar.
- Simmer until very soft.
- Whilst the carrots are cooking, simmer peas gently in a large saucepan. DO NOT overcook.
- When carrots are almost ready, over a low heat slowly melt butter in a skillet, add 1 tablespoon sugar, stir until mostly disolved. Add 1 tablespoon plain flour and stir into a paste.
- Drain peas and return to the pot. Drain carrots and add them to the peas.
- Add 1 tablespoon vinegar to butter paste in skillet and stir quickly. Remove immediately and add the paste to the carrots and peas.
- Put lid on carrot and pea mixture and shake the saucepan to mix the ingredients. The carrots will break up, combine with the butter paste and coat the peas.
- Keep covered until served. It will remain hot.
Nutrition Facts : Calories 329.2, Fat 7.3, SaturatedFat 4, Cholesterol 16, Sodium 409.4, Carbohydrate 54, Fiber 14.1, Sugar 25.4, Protein 14.4
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