Almond Honey Carrots Recipes

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GLAZED CARROTS WITH ALMONDS



Glazed Carrots with Almonds image

Provided by Food Network Kitchen

Categories     side-dish

Time 40m

Yield 6 servings

Number Of Ingredients 0

Steps:

  • Cook 2 pounds carrots (cut on an angle into 1 1/2-inch pieces) in salted boiling water until crisp-tender, 8 to 10 minutes; drain. Heat 1/4 cup olive oil in a large skillet over medium heat. Add 1/4 cup sliced almonds, 3 sliced garlic cloves and 1/4 teaspoon red pepper flakes; cook, stirring, until toasted, 4 to 5 minutes. Remove with a slotted spoon to a bowl. Add the carrots, 2 tablespoons each maple syrup and white wine vinegar and 1/2 teaspoon kosher salt to the skillet. Cook over medium-high heat, stirring, until glazed, 4 to 5 minutes. Toss the almond mixture with 2 tablespoons each chopped chives and parsley; season with salt. Sprinkle over the carrots.

HONEY-GLAZED CARROTS



Honey-Glazed Carrots image

Honey enhances the natural sweetness of carrots in a four-ingredient side dish you can have ready in 25 minutes.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 25m

Yield 6

Number Of Ingredients 4

1 bag (1 lb) ready-to-eat baby-cut carrots
2 tablespoons honey
1 tablespoon butter or margarine
Ground nutmeg, if desired

Steps:

  • In 2-quart saucepan, place carrots in 1 inch of water. Heat to boiling; reduce heat to low. Cover; simmer 10 to 15 minutes or until tender. Drain well.
  • Add honey and butter to carrots in saucepan. Cook, stirring frequently, until butter is melted and carrots are glazed. Sprinkle with nutmeg.

Nutrition Facts : Calories 80, Carbohydrate 13 g, Cholesterol 5 mg, Fat 1/2, Fiber 2 g, Protein 0 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 40 mg, Sugar 9 g, TransFat 0 g

HONEY ROSEMARY CARROTS



Honey Rosemary Carrots image

A quick and easy side dish that presents a delicious combination of flavors!

Provided by KATHYP100

Categories     Side Dish     Vegetables     Carrots

Time 30m

Yield 4

Number Of Ingredients 5

4 large carrots, peeled and cut diagonally into 1/4-inch slices
¼ cup water
2 tablespoons butter
¼ cup honey
1 sprig fresh rosemary, leaves stripped

Steps:

  • Bring carrots, water, and butter to a boil in a small saucepan; reduce heat to medium and simmer for 10 minutes. Add honey and rosemary; continue simmering until carrots are tender, about 5 minutes more.

Nutrition Facts : Calories 145.1 calories, Carbohydrate 24.4 g, Cholesterol 15.3 mg, Fat 5.9 g, Fiber 2.1 g, Protein 0.8 g, SaturatedFat 3.7 g, Sodium 91.5 mg, Sugar 20.8 g

ALMOND BABY CARROTS



Almond Baby Carrots image

Carrots and almonds come together in this easy side dish that's ready in 15 minutes.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 15m

Yield 6

Number Of Ingredients 6

1 pkg (16 oz) fresh baby carrots
2 tablespoons slivered almonds
2 tablespoons butter
2 tablespoons amaretto
Dash salt
1 tablespoon chopped fresh parsley

Steps:

  • In 1 1/2-quart microwave-safe casserole, combine carrots and 1/4 cup water; cover. Microwave on HIGH for 7 to 10 minutes or until tender, stirring once halfway through cooking. Drain.
  • Meanwhile, cook almonds in medium saucepan over medium heat for 3 to 5 minutes or until toasted, stirring frequently. Add cooked carrots, butter, amaretto and salt to saucepan; cook 2 to 3 minutes or until most of liquid is evaporated, stirring occasionally. Sprinkle with parsley.

Nutrition Facts : Calories 90, Carbohydrate 9 g, Cholesterol 10 mg, Fat 1, Fiber 3 g, Protein 1 g, SaturatedFat 3 g, ServingSize 1/2 Cup, Sodium 90 mg, Sugar 5 g

ALMOND CARROTS



Almond Carrots image

This was my grandmother's recipe. It is easy to make and goes great with any meal.

Provided by LADYEM

Categories     Side Dish     Vegetables     Onion

Time 8h30m

Yield 12

Number Of Ingredients 8

2 pounds carrots, sliced
1 small onion, thinly sliced
1 small green bell pepper, cut into thin strips
½ cup vegetable oil
½ cup white sugar
¼ cup distilled white vinegar
2 teaspoons almond extract
1 teaspoon dried basil

Steps:

  • In a medium saucepan with enough water to cover, boil carrots until tender but crisp. Remove from heat, drain, and place in a medium bowl with onion and pepper.
  • In a medium saucepan over medium heat, blend oil, sugar, vinegar, almond extract and basil. Cook and stir until sugar is dissolved.
  • Pour the oil mixture over the carrot mixture. Cover, and chill in the refrigerator 8 hours or overnight before serving cold.

Nutrition Facts : Calories 145 calories, Carbohydrate 15.4 g, Fat 9.3 g, Fiber 2.5 g, Protein 0.7 g, SaturatedFat 1.5 g, Sodium 44.4 mg, Sugar 11.3 g

ALMOND HONEY CARROTS



Almond Honey Carrots image

Make and share this Almond Honey Carrots recipe from Food.com.

Provided by Annacia

Categories     Vegetable

Time 18m

Yield 6 serving(s)

Number Of Ingredients 8

8 carrots (about 1-1/2 lb/750 g)
3/4 cup chicken stock or 3/4 cup vegetable stock
2 tablespoons liquid honey
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon nutmeg
1/4 cup sliced almonds
2 tablespoons butter

Steps:

  • Peel carrots; slice on the diagonal.
  • In large saucepan, bring carrots, stock, honey, salt, pepper and nutmeg to boil.
  • Cover and cook over medium heat until almost tender, 5 to 7 minutes.
  • Uncover and cook over high heat, stirring often, until liquid is almost evaporated yet carrots are glazed and still moist, 3 to 4 minutes.
  • Remove from heat.
  • Stir in almonds and butter.

Nutrition Facts : Calories 122.2, Fat 6.3, SaturatedFat 2.7, Cholesterol 11.1, Sodium 230.1, Carbohydrate 15.6, Fiber 2.8, Sugar 10.3, Protein 2.4

BABY CARROTS WITH ALMONDS



Baby Carrots with Almonds image

Jane Kittle of Columbia Cross Roads, Pennsylvania sends her not-so-candied carrots she fixes for her diabetic husband. She writes, "It's great for him, but it's something we all enjoy!"

Provided by Taste of Home

Categories     Side Dishes

Time 10m

Yield 4 servings.

Number Of Ingredients 6

1 pound fresh baby carrots
2 tablespoons water
2 tablespoons slivered almonds, toasted
1 tablespoon sugar
1 tablespoon butter
1/8 teaspoon salt

Steps:

  • Place carrots and water in a microwave-safe bowl. Cover and microwave on high for 4-6 minutes or until tender; drain. Stir in the remaining ingredients.

Nutrition Facts : Calories 96 calories, Fat 5g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 191mg sodium, Carbohydrate 13g carbohydrate (9g sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges

CARROTS IN ALMOND SAUCE



Carrots in Almond Sauce image

Here's an easy way to add elegance and flavor to a plain vegetable. The combination of tender carrots and crunchy nuts is different and delightful. Plus, the touch of dill lends just the right "zip". -Carol Anderson, Salt Lake City, Utah

Provided by Taste of Home

Categories     Side Dishes

Time 25m

Yield 6 servings.

Number Of Ingredients 9

1 pound carrots, julienned
1/2 cup thinly sliced green onions
1/4 cup butter
1 teaspoon cornstarch
1/2 cup water
1/2 teaspoon chicken bouillon granules
1/2 teaspoon dill weed
1/8 teaspoon pepper
1/4 cup sliced almonds, toasted

Steps:

  • In a saucepan, cook carrots in a small amount of water until crisp-tender; drain. Transfer to a serving bowl and keep warm. , In the same pan, saute onions in butter until tender. Combine cornstarch and water until smooth; stir into onions. Add bouillon, dill and pepper. Bring to a boil over medium heat; cook and stir for 1 minute or until thickened and bubbly. Stir in almonds. Pour over carrots; stir to coat.

Nutrition Facts : Calories 127 calories, Fat 10g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 175mg sodium, Carbohydrate 10g carbohydrate (5g sugars, Fiber 3g fiber), Protein 2g protein.

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