GLAZED CRANBERRY CARROTS
Although this is a wonderful way to use leftover carrots and cranberry sauce, I often find myself making it specifically for Thanksgiving dinner. -Mary Ann Gilbert, Cincinnati, Ohio
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- Place 1 in. of water in a large saucepan; add carrots. Bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until tender. Drain and set aside., In the same pan, combine the cranberry sauce, butter, brown sugar, lemon juice and salt. Cook and stir until cranberry sauce is melted and mixture is smooth. Add carrots; stir to coat. Heat through.
Nutrition Facts : Calories 188 calories, Fat 8g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 400mg sodium, Carbohydrate 30g carbohydrate (22g sugars, Fiber 3g fiber), Protein 1g protein.
MAPLE ROASTED CARROTS WITH CRANBERRIES
Maple roasted carrots with cranberries are easy to make, naturally vegan and gluten-free. They make for a delicious Thanksgiving or Christmas side dish too.
Provided by Ania
Categories salads and soups small plates
Yield serves 4 as a starter
Number Of Ingredients 11
Steps:
- Set the oven to 170° C / 340° F fan forced (or 190° C / 375° F no fan) and line one large baking tray (or two smaller ones) with baking paper.
- Trim the green tops off the carrots (you can make pesto out of them or add them to soups) and cut carrots into halves lengthwise.
- Coat cranberries in 1 tbsp of maple syrup and mix in orange zest.
- In a separate bowl, combine olive oil, 3 tbsp maple syrup, harissa paste, thyme leaves (about 1 tbsp), garlic, salt and a good pinch of black pepper.
- Coat dry carrots in the maple and harissa mixture (keep any leftovers) and space them out on a large baking tray,. If you have a large tray, place cranberries at the other end, if not use two separate trays.
- Roast for about 20-25 minutes, until carrots are tender and the exterior slightly caramelized and cranberries are soft and jammy. If cranberries are done sooner, remove them from the tray with a spatula and set aside. If you have any leftover carrot marinade, apply it with a brush again half way through the baking time.
- Toast almonds lightly in a hot pan until lightly browned and fragrant.
- Place roasted carrots and cranberries on a large serving platter. Sprinkle with toasted almonds and fresh thyme or finely chopped carrot tops (but go easy on them as they taste bitter).
Nutrition Facts : Calories 222.51 calories, Carbohydrate 30.77 grams, Cholesterol 0 milligrams, Fat 11.11 grams, Fiber 5.58 grams, Protein 2.69 grams, SaturatedFat 1.23 grams, Sodium 477.72 milligrams, Sugar 19.32 grams, TransFat 0 grams, UnsaturatedFat 9.88 grams
CRANBERRY-GLAZED CARROTS
Provided by Food Network Kitchen
Categories side-dish
Time 35m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Cook 1 1/2 pounds thinly sliced carrots in a skillet with 2 tablespoons olive oil until beginning to soften, 5 to 7 minutes. Add 1 1/2 cups no-sugar-added cranberry juice, 3/4 teaspoon cumin and a pinch each of cinnamon and salt. Simmer, stirring, until tender and glazed, 25 minutes. Sprinkle with chopped parsley.
WHIPPED CARROTS WITH CRANBERRIES
Found the original of this slightly tweaked recipe in the 2008 cookbook, Taste of Home Dinner on a Dime.
Provided by Sydney Mike
Categories Low Protein
Time 25m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Place carrots in a steamer & steam for 15-20 minutes until tender, then drain.
- Place carrots in a food processor (or be ol' fashioned & put 'em in a bowl & go at 'em with a hand-held masher!), then add the butter, brown sugar, ginger & salt. Cover & process until smooth.
- Transfer to a serving bowl & stir in the cranberries.
Nutrition Facts : Calories 140.6, Fat 8.9, SaturatedFat 5.5, Cholesterol 22.9, Sodium 225.9, Carbohydrate 15.4, Fiber 3.6, Sugar 9.1, Protein 1.2
APRICOT ORANGE GLAZED CARROTS WITH CRANBERRIES
Make and share this Apricot Orange Glazed Carrots With Cranberries recipe from Food.com.
Provided by Sydney Mike
Categories Oranges
Time 23m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- In a large saucepan, add 1 inch of water, then add carrots, & bring to boil.
- Cover, reduce heat & simmer 9-11 minutes or until crisp-tender, then drain & set aside.
- In the same saucepan, combine remaining ingredients, & cook, stirring constantly until lightly thickened.
- Return carrots to saucepan & stir until glazed & heated through.
COMPANY MASHED CARROTS
Although I call these "company carrots," I'll often serve them on a weeknight to my family. No matter who's eating it, the fast, easy dish is always a favorite. -Cynthia Hanus-Beard, Tamarac, Florida
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- Place carrots in a Dutch oven; add water to cover. Bring to a boil. Cook, covered, 15-20 minutes or until very tender. Drain carrots; return to pan., Mash carrots with remaining ingredients by hand or puree in a food processor until blended.
Nutrition Facts :
CARROTS AND CRANBERRIES
A very quick way to make fresh carrots into a tasty side dish. Even kids will like this.
Provided by myvallie
Categories Side Dish Vegetables Carrots
Time 27m
Yield 6
Number Of Ingredients 6
Steps:
- Put carrots and cranberries into a microwave-safe dish. Mix chicken broth, butter, and brown sugar together in a bowl; drizzle over the carrot mixture and stir to coat.
- Cook in microwave on High for 4 minutes.
- Continue cooking in microwave until carrots are tender, about 8 minutes more; cool at room temperature for 5 minutes and sprinkle with cinnamon.
Nutrition Facts : Calories 194.7 calories, Carbohydrate 32.9 g, Cholesterol 20.5 mg, Fat 7.9 g, Fiber 3.2 g, Protein 0.8 g, SaturatedFat 4.9 g, Sodium 149.2 mg, Sugar 25.5 g
WHIPPED CARROTS
Make and share this Whipped Carrots recipe from Food.com.
Provided by CoffeeMom
Categories Vegetable
Time 50m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Wash the carrots and peel and trim ends.
- Cut the carrots in half and place in a large saucepan with enough water to cover them. Add salt and bring to a boil.
- Cook until tender.
- Drain the carrots and place them in a mixing bowl. Add milk, butter and nutmeg. Beat with an electric beater until smooth.
CREAMY MASHED WHIPPED CARROTS
My kids always loved this as toddlers. Adults like it, too. If you don't feel like whipping them with an electric mixer, just mashing will do.
Provided by Parsley
Categories Vegetable
Time 20m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Place carrots in a large pot; cover with salted water and bring to a boil. Cook for 10-15 minutes or until tender; drain.
- Turn off stove heat. Place empty pot back on stove and dump in the drained carrots and the butter, cream cream cheese and cream. Mash all together.
- Add in salt, pepper, tarragon and parsley; mash again.
- For smoother texture, whip with an electric mixture, adding more liquid, if desired. Or can just mash to desired smoothness and serve.
Nutrition Facts : Calories 229.7, Fat 16.5, SaturatedFat 10.2, Cholesterol 49.6, Sodium 425.5, Carbohydrate 19.1, Fiber 5.3, Sugar 8.7, Protein 3.5
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