Baby Carrots With Spring Onions Recipes

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BABY CARROTS 'N' BROCCOLI



Baby Carrots 'n' Broccoli image

"My husband and I eat this quick veggie side dish at least once a week. We enjoy it with just about any main course," reports Ally Fitzgerald of Alpharetta, Georgia. "It's a light easy way to get extra vegetables into your diet."

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 4 servings.

Number Of Ingredients 6

1-1/2 cups fresh baby carrots
4 cups fresh broccoli florets
2 tablespoons olive oil
1 teaspoon Nature's seasoning blend
1 teaspoon garlic powder
1/2 teaspoon pepper

Steps:

  • In a large saucepan, bring 4 cups water to a boil; add carrots. Cover and simmer for 5 minutes; drain and pat dry., In an ungreased 15x10x1-in. baking pan, combine the carrots with remaining ingredients. Bake, uncovered, at 425° for 7-9 minutes or until vegetables are crisp-tender, stirring once.

Nutrition Facts : Calories 98 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 37mg sodium, Carbohydrate 8g carbohydrate (0 sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges

SLOW-COOKED POTATOES WITH SPRING ONIONS



Slow-Cooked Potatoes with Spring Onions image

I love the simplicity of this recipe, as well as the ease of preparation with my slow cooker. And everyone always likes roasted potatoes, even my pickiest child! If desired, top with shredded or crumbled cheese. -Theresa Gomez, Stuart, Florida

Provided by Taste of Home

Categories     Side Dishes

Time 6h5m

Yield 12 servings.

Number Of Ingredients 6

4 pounds small red potatoes
8 green onions, chopped (about 1 cup)
1 cup chopped sweet onion
1/4 cup olive oil
1/2 teaspoon salt
1/2 teaspoon pepper

Steps:

  • In a 5- or 6-qt. slow cooker, combine all ingredients. Cook, covered, on low until potatoes are tender, 6-8 hours.

Nutrition Facts : Calories 157 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 110mg sodium, Carbohydrate 26g carbohydrate (2g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges

ROASTED CARROTS AND SCALLIONS WITH THYME AND HAZELNUTS



Roasted Carrots and Scallions With Thyme and Hazelnuts image

I bought incredibly sweet, baby red onions - they look like thick red scallions - and multicolored bunches of carrots from a farmer at my market and roasted them with fresh thyme. Then I sprinkled on some crushed toasted hazelnuts, which contributed a nice crunchy texture and nutty finish to the dish. If you have a bottle of hazelnut oil or walnut oil on hand, a small drizzle just before serving is a welcome touch.

Provided by Martha Rose Shulman

Categories     weekday, side dish

Time 1h

Yield Serves 4

Number Of Ingredients 7

1 ounce hazelnuts (about 1/4 cup)
1 pound carrots, preferably young small carrots, any color (but a mix is nice)
1 bunch white or purple spring onions or scallions
Salt and freshly ground pepper
2 teaspoons fresh thyme leaves
2 tablespoons extra virgin olive oil
Optional: a drizzle of hazelnut oil or walnut oil for serving

Steps:

  • Preheat the oven to 325 degrees. Place the hazelnuts on a baking sheet and roast for 8 to 10 minutes, until they smell toasty and they a're golden all the way through (cut one in half to check). Remove from the oven and turn up the heat to 425 degrees.
  • Immediately wrap the hazelnuts in a clean, dry dish towel. Rub them in the towel to remove the skins. Then place the skinned hazelnuts in a plastic bag or, if you have one, a disposable pastry bag and set on your work table in one layer. Use a rolling pin to crush the nuts by rolling over them with the pin. Set aside.
  • Line a sheet pan with parchment or oil a baking dish large enough to fit all of the vegetables in a single layer. If the carrots are small, just peel and trim the tops and bottoms. If they are medium- sized, peel, cut in half and cut into 4-inch lengths. Quarter large carrots and cut into 4-inch lengths. Trim the root ends and greens from the spring onions or scallions. If they are bulbous, cut them in half. Season with salt and pepper, add the thyme and olive oil and toss well, either directly on the pan or in the dish or in a bowl. Spread in an even layer in the baking dish or on the baking sheet.
  • Roast in the oven for 20 to 30 minutes, stirring every 10 minutes. The onions may be done after 10 minutes - they should be soft and lightly browned. Remove them from the pan if they are and hold on a plate. When the carrots and onions are tender and browned in places, remove from the oven. Add the onions back into the mix if you 've removed them and toss together. Sprinkle on the toasted ground hazelnuts, and drizzle on the optional nut oil, and serve.

Nutrition Facts : @context http, Calories 170, UnsaturatedFat 10 grams, Carbohydrate 15 grams, Fat 12 grams, Fiber 5 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 367 milligrams, Sugar 6 grams

BABY CARROTS WITH SPRING ONIONS



Baby Carrots with Spring Onions image

Baby carrots are glazed in a white-wine-and-butter sauce and served with spring onions in this delicious side.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time 50m

Number Of Ingredients 7

4 tablespoons unsalted butter
12 spring onions, trimmed, peeled, and halved lengthwise
1/2 cup dry white wine, such as Sauvignon Blanc
2 1/2 pounds baby carrots, trimmed and peeled
Coarse salt and freshly ground pepper
2 teaspoons fresh thyme leaves
Fresh parsley leaves, for serving (optional)

Steps:

  • Melt 2 tablespoons butter in a large skillet over medium-high. Add onions, cut-side down; cook until golden brown, about 4 minutes. Transfer to a plate. Add wine and cook, stirring and scraping up browned bits, until liquid is reduced to about 2 tablespoons, 2 to 3 minutes.
  • Add remaining 2 tablespoons butter, 1/2 cup water, carrots, and 1/2 teaspoon salt. Bring to a boil, then reduce to a simmer and cook, covered, until carrots are just tender, about 12 minutes. Uncover; return onions to pan and simmer until liquid has evaporated and carrots are glazed and tender, 5 to 6 minutes more.
  • Add thyme; season with salt and pepper. Transfer to a platter; serve, garnished with parsley.

ROASTED FENNEL AND BABY CARROTS



Roasted Fennel and Baby Carrots image

Categories     Vegetable     Side     Roast     Christmas     Easter     Vegetarian     Quick & Easy     Low/No Sugar     Fennel     Carrot     Spring     Vegan     Gourmet     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 7

6 bunches baby carrots, peeled and trimmed, leaving 1/2 inch of stems intact
2 medium fennel bulbs, stalks discarded and bulbs cut into 1/2-inch-thick wedges
3 tablespoons olive oil
3 tablespoons water
1 teaspoon fennel seeds
3/4 teaspoon salt
1/4 teaspoon black pepper

Steps:

  • Put oven racks in upper and lower thirds of oven and preheat oven to 450°F. (If you are making just this dish, you can put oven rack in middle position and roast vegetables on that rack throughout.)
  • Toss carrots and fennel with olive oil, water, fennel seeds, salt, and pepper and arrange in 1 layer in a 17- by 11-inch shallow baking pan. Cover pan with foil and roast vegetables in lower third of oven 10 minutes, then uncover and roast, turning occasionally, 10 minutes more. Switch pan to upper third of oven and roast until vegetables are tender and browned, about 10 minutes more.

GLAZED PEARL ONIONS & CARROTS



Glazed Pearl Onions & Carrots image

------This carrot dish was created for RSC 9. I hope you will enjoy all the flavours in this dish the subtle and the bold.------ Please feel free to use as much or as little of the brown sugar as you like.

Provided by Baby Kato

Categories     Onions

Time 40m

Yield 4 serving(s)

Number Of Ingredients 13

6 large carrots, peeled, sliced diagonally
3 parsnips, peeled, sliced into strips
1/2 cup white pearl onion, peeled and halved
1 small cinnamon stick
1 teaspoon fresh orange rind
1/2 teaspoon thyme
1/2 teaspoon garlic salt
1/2 teaspoon powdered ginger
1 teaspoon fresh fennel seed, ground into powder
1 cup orange juice, fresh squeezed
2 tablespoons sweet butter
2 -2 1/2 tablespoons brown sugar
4 teaspoons red peppers, finely chopped (garnish)

Steps:

  • Put carrotes, parsnips, pearl onions and cinnamon stick into a large pot.
  • Add the orange rind, thyme, garlic salt, powdered ginger and fennel into the orange juice and pour over the vegetables in the pot.
  • Bring to a boil, lower heat and simmer for 15 - 20 minutes.
  • Drain the vegetables and remove the cinnamon stick.
  • Next add the butter and brown sugar to the cooked vegetables and cook on medium heat, gently stirring until all vegetables are glazed about 2 minutes.
  • Garnish with finely chopped red peppers.

Nutrition Facts : Calories 162.6, Fat 6.3, SaturatedFat 3.7, Cholesterol 15.3, Sodium 79.5, Carbohydrate 26.5, Fiber 3.9, Sugar 18, Protein 1.9

CARROT SALAD WITH PARSLEY AND SPRING ONIONS



Carrot Salad with Parsley and Spring Onions image

It is best to make this salad an hour ahead so the flavors come together.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 1h30m

Number Of Ingredients 7

1 pound carrots, cut into 2-inch-long matchsticks (4 cups)
1 cup thinly sliced spring onions or scallions (white and pale-green parts only)
1 cup fresh flat-leaf parsley leaves, roughly chopped
3 tablespoons extra-virgin olive oil
2 tablespoons red-wine vinegar
Coarse salt and freshly ground pepper
1/2 lemon

Steps:

  • Combine carrots, onions, and parsley in a large bowl; toss well.
  • Whisk together oil and vinegar, and season with salt and pepper. Let sit 1 hour.
  • Before serving, squeeze lemon over the top.

BABY CARROT CRUDITES WITH GREEN ONION AND MINT DIP



Baby Carrot Crudites with Green Onion and Mint Dip image

Categories     No-Cook     Vegetarian     Yogurt     Mayonnaise     Mint     Carrot     Squash     Fall     Bon Appétit

Yield Makes 20 servings

Number Of Ingredients 7

1 cup mayonnaise
1/3 cup plain yogurt
1/3 cup chopped fresh mint
2 green onions, minced
1 teaspoon white wine vinegar
1 1 and 1/4-pound acorn squash
1 1-pound package peeled baby carrots

Steps:

  • Blend first 5 ingredients in processor until smooth. Season dip to taste with salt and pepper. Cover and chill at least 1 hour and up to 1 day.
  • Cut 1/2 inch from bottom of acorn squash to make flat surface. Using small knife, cut around stem on top, making 4-inch-diameter opening; discard top. Scoop out seeds. Place on serving platter. Pour in some dip. Place carrots on platter around acorn squash. Serve, refilling acorn squash with dip when necessary.

PARMESAN CRUSTED BABY CARROTS



Parmesan Crusted Baby Carrots image

A simple and delicious way to create a carrot side-dish.

Provided by Becky Taylor

Categories     Side Dish     Vegetables     Carrots

Time 25m

Yield 6

Number Of Ingredients 3

1 pound carrots, chopped
2 teaspoons butter
¼ cup Parmesan cheese

Steps:

  • Place carrots into a large pot and cover with water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 15 minutes. Drain.
  • Melt butter in a skillet over medium heat. Stir in carrots; cook and stir for 1 to 2 minutes.
  • Sprinkle Parmesan cheese on top. Wait 30 seconds before stirring into carrots. Cook and stir for 2 more minutes.

Nutrition Facts : Calories 57.3 calories, Carbohydrate 7.4 g, Cholesterol 6.5 mg, Fat 2.5 g, Fiber 2.1 g, Protein 2 g, SaturatedFat 1.5 g, Sodium 112.8 mg, Sugar 3.6 g

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