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 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.
AIR FRYER SWEET AND SPICY ROASTED CARROTS
These tender and roasted carrots cooked in the air fryer can be on your table in less than half an hour. Tossed in a honey-butter sauce and sprinkled with your choice of fresh basil, chives, or just salt and pepper.
Provided by Yoly
Categories Side Dish Vegetables Carrots
Time 25m
Yield 2
Number Of Ingredients 8
Steps:
- Preheat an air fryer to 400 degrees F (200 degrees C). Spray the basket with nonstick cooking spray.
- Combine butter, honey, orange zest, and cardamom in a bowl. Remove 1 tablespoon of the sauce to a separate bowl and set aside. Add carrots to the remaining sauce and toss until all are well coated. Transfer carrots to the air fryer basket.
- Air fry until carrots are roasted and fork tender, tossing every 7 minutes, for 15 to 22 minutes. Mix orange juice with reserved honey-butter sauce. Toss with carrots until well combined. Season with salt and pepper.
Nutrition Facts : Calories 129.2 calories, Carbohydrate 19.3 g, Cholesterol 15.3 mg, Fat 6.1 g, Fiber 3.5 g, Protein 0.9 g, SaturatedFat 3.7 g, Sodium 206.4 mg, Sugar 14.6 g
SWEET 'N TANGY CARROTS
Categories [Vegetables]
Number Of Ingredients 1
Steps:
- Preheat oven to 400°F.
- Toss frozen carrots in canola oil. Spread on a sheet pan and roast until tender, 15-18 minutes.
- Melt the butter in a large sauté pan. Add the brown sugar, mustard, salt and pepper. Stir over low heat until well blended. Add the roasted carrots back into the pan and toss to coat thoroughly. Sprinkle with parsley and serve.
SWEET AND TANGY CARROTS
A sweet tangy glazed carrots side that may be prepared ahead whether for a weeknight dinner, or your holiday table!
Provided by Jenny from Not Entirely Average
Categories Side Dish
Time 1h5m
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F IF SERVING SAME DAY.
- Butter a 2 quart casserole dish. Set aside.
- In a large bowl, combine the cooked carrots, the chopped green pepper, and the chopped onion. Stir to combine. Set aside.
- In a medium non-stick sauce pan, combine the remaining ingredients and whisk over medium heat until the mixture is well combined and bubbling. Reduce heat and add carrot mixture. Stir to combine.
- Simmer over VERY LOW HEAT, stirring occasionally, for 25 minutes.
- Add the thickened carrots to the buttered casserole dish. IF BAKING IMMEDIATELY, place in oven for 15 to 20 minutes until the mixture is hot and bubbly and a thin crust has formed over the top. IF MAKING AHEAD, allow mixture to cool completely before adding the thickened carrots to the buttered casserole dish. Cover and refrigerate until ready to heat. Pull from fridge 30 minutes before heating in a preheated 350°F oven for 30 to 40 minutes.
- Serve the sweet and tangy carrots hot or at room temperature.
Nutrition Facts : ServingSize 1 serving, Calories 149 kcal, Carbohydrate 21 g, Protein 1 g, Fat 8 g, SaturatedFat 6 g, Sodium 80 mg, Fiber 2 g, Sugar 17 g, UnsaturatedFat 2 g
SWEET 'N' TANGY CARROTS
Make and share this Sweet 'n' Tangy Carrots recipe from Food.com.
Provided by Courtly
Categories Vegetable
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Place carrots in large saucepan; sprinkle with salt and cover with water. Bring to a boil. Reduce heat; cover and simmer until tender, about 8 minutes. Drain well.
- Return carrots to the pan; add brown sugar, butter, mustard and pepper. Cook and stir over low heat until well coated. Sprinkle with parsley. Serve with a slotted spoon.
SWEET AND SPICY AIR FRYER CARROTS
Cooked carrots are given a major upgrade with this quick air fryer recipe. Cayenne pepper, black pepper and chili powder give these carrots a little heat, while brown sugar and butter mix to create a sweet caramel flavor. In 10 minutes, you'll have an impressive side that would have taken 45 minutes in the oven!
Provided by Food Network Kitchen
Categories side-dish
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Toss the carrots with the butter, sugar, salt, chili powder, black pepper and cayenne pepper, if using, in a medium bowl. Transfer the carrots to a 6-quart air fryer in a single layer and cook at 400 degrees F until browned and slightly charred on the edges, about 10 minutes (see Cook's Note). Sprinkle with the mint and serve immediately.
SWEET AND SPICY CARROTS
Sweet and spicy! Very different!
Provided by Ursula
Categories Side Dish Vegetables Carrots
Time 30m
Yield 8
Number Of Ingredients 9
Steps:
- Mix carrots and orange juice in a large saucepan; bring to a boil, place a cover on the pan, reduce heat to low, and cook at a simmer until carrots are tender-crisp, 8 to 10 minutes. Drain carrots, reserving 1/4 cup of the orange juice.
- Return carrots and reserved juice to the pan and place over medium heat. Stir honey, apricot preserves, Dijon mustard, butter, brown sugar, salt, and black pepper with the carrots and juice; cook and stir until sugar dissolves completely and the carrots are glazed and tender, about 10 minutes.
Nutrition Facts : Calories 178.1 calories, Carbohydrate 38.6 g, Cholesterol 7.6 mg, Fat 3.1 g, Fiber 3.4 g, Protein 1.1 g, SaturatedFat 1.9 g, Sodium 330.8 mg, Sugar 28.6 g
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