ROASTED BABY CARROTS
Looking for an easy side dish recipe? Then try these baby carrots which are baked with herbs in just 45 minutes!
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 45m
Yield 6
Number Of Ingredients 5
Steps:
- Heat oven to 425°F. Spray rectangular pan, 13x9x2 inches, with cooking spray.
- Mix all ingredients except carrots in large bowl. Add both bags of carrots; toss to coat. Spread carrots in pan.
- Bake uncovered 35 to 40 minutes, stirring occasionally, until carrots are tender.
Nutrition Facts : Calories 100, Carbohydrate 19 g, Cholesterol 0 mg, Fat 1/2, Fiber 6 g, Protein 2 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 160 mg, Sugar 8 g, TransFat 0 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
CRACKER BARREL COPYCAT BABY CARROTS
This recipe came from CopyKat. It's easy to make and is a nice side dish with almost any entree. Another plus is it's a real kid pleaser!
Provided by Junebug
Categories Vegetable
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 4
Steps:
- Rinse carrots and put in a sauce pan, pouring enough water in pan to just cover the top of the carrots.
- Cover carrots and bring to a boil over medium heat.
- Turn heat to low and simmer about 30 minutes til tender when pierced with a fork.
- When carrots are tender pour off half to three fourths of the water.
- Stir in the rest of the ingredients.
GLAZED BABY CARROTS
For a zippy side dish, try this recipe. These brown sugar-glazed carrots come together in no time at all. -Anita Foster, Fairmount, Georgia
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 4 servings.
Number Of Ingredients 4
Steps:
- Cook carrots in a small amount of water until tender. Drain. In a saucepan, combine butter and brown sugar; heat until sugar dissolves. Add carrots and toss to coat. Heat through.
Nutrition Facts : Calories 142 calories, Fat 6g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 152mg sodium, Carbohydrate 23g carbohydrate (19g sugars, Fiber 2g fiber), Protein 1g protein.
BUTTERED BABY CARROTS
There's nothing better than soft, buttery carrots to go along with your favourite roast. You can keep this side simple or tweak it with our delicious twists
Provided by Miriam Nice
Categories Side dish
Time 15m
Number Of Ingredients 2
Steps:
- Wash and peel the baby carrots, keeping the green tops intact. Put them in a medium saucepan and half-fill with salted water. Bring to the boil and cook for 4 mins or until just tender. Drain, then transfer to a serving dish, season and stir in the butter.
Nutrition Facts : Calories 32 calories, Fat 2 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Sodium 0.3 milligram of sodium
SAUTEED BABY CARROTS
Make and share this Sauteed Baby Carrots recipe from Food.com.
Provided by Kate in Ontario
Categories Vegetable
Time 22m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Heat 1 T butter with water in a large skillet over medium heat.
- Add carrots, cover and cook until softened- about 10 minutes.
- Remove cover and cook, stirring often 5-10 minutes or until golden.
- Add rest of butter and honey and transfer to serving dish.
BABY CARROTS
Provided by Rachael Ray : Food Network
Categories side-dish
Time 15m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Place baby carrots in 1/2-inch of water with butter, sugar, and salt. Bring water to a boil, cover pan, and reduce heat to simmer. Cook carrots 7 or 8 minutes, remove lid, and raise heat to medium high. Reduce water until it almost evaporates, a couple of minutes. Turn carrots in sauce and taste to adjust seasonings and serve.
LEMON & THYME BABY CARROTS
Make the most of sweet, seasonal carrots by dressing them with herbs, honey and citrus
Provided by James Martin
Categories Side dish
Time 15m
Number Of Ingredients 5
Steps:
- Put carrots in a pan of boiling water and simmer for 8-10 mins or until tender. Meanwhile, combine rapeseed oil, honey, lemon juice and zest, and thyme leaves.
- Drain the carrots and return to the pan. Drizzle over the dressing, season well, toss to coat, then transfer to a serving dish.
Nutrition Facts : Calories 63 calories, Fat 4 grams fat, Carbohydrate 6 grams carbohydrates, Sugar 6 grams sugar, Fiber 4 grams fiber, Protein 1 grams protein, Sodium 0.1 milligram of sodium
PARMESAN CRUSTED BABY CARROTS
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
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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