Baked Carrots And Apples Recipes

CARROT-APPLE SIDE DISH

Steps:

• In a saucepan, cook carrots in water until crisp-tender; drain. Add butter, brown sugar, lemon juice and cinnamon; mix well. Stir in apple. Cover and simmer for 10 minutes, stirring occasionally. Combine cornstarch and cold water; stir into carrot mixture. Bring to a boil; cook and stir for 1 minute or until thickened. Simmer, uncovered, until glazed, 2-3 minutes, stirring constantly.

HONEY-BAKED CARROTS AND APPLES

Steps:

• Preheat oven to 350.
• Lightly oil a 1-quart baking dish or spray with non-stick cooking spray.
• In a large bowl, combine carrots, apples, cinnamon, honey, and orange juice. Mix well. Spoon into prepared baking dish. Press mixture down gently with the back of a spoon.
• For topping: In a small bowl or custard cup, combine wheat germ and cinnamon. Sprinkle evenly over carrots. Dot with margarine.
• Bake, uncovered, 40 minutes.
• Serve hot.

CARROT AND APPLE CASSEROLE BAKE

Steps:

• Set oven to 350 degrees.
• Grease a larger-size casserole dish (any size to hold the ingredients).
• Cook or steam the carrots in a large saucepan in boiling water for 5 minutes (no more than 5 minutes!); drain.
• Layer carrots and apples in the bottom of the baking dish.
• In a small bowl, combine the flour, sugar and nutmeg.
• Sprinkle on top of the carrots and apples.
• Dot with butter.
• Pour the orange juice over the flour mixture.
• Bake 30 minutes, or until carrots are tender.

ROASTED POTATOES AND APPLES

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9x13 inch baking dish.
• Whisk together the vinegar, soy sauce, mustard, brown sugar, paprika, and salt in a large bowl until well mixed. Whisk in the olive oil until smooth, then add potatoes and apples, and toss to coat. Pour mixture into prepared baking dish.
• Bake in preheated oven until the potatoes are tender and golden brown, 30 to 35 minutes.

MAPLE-GLAZED CARROTS AND APPLES

Steps:

• Heat 1 inch water (salted if desired) to boiling in 1-quart saucepan. Add carrots. Cover and heat to boiling; reduce heat. Simmer 12 to 15 minutes or until tender; drain.
• Heat butter in 6-inch skillet over medium heat until hot. Cook apple wedges in butter 2 minutes, stirring occasionally. Stir in syrup and cardamom. Cook 3 to 5 minutes, stirring frequently, until apples are evenly glazed. Stir into carrots.

CARROT-APPLE BABY FOOD

Steps:

• Place carrots in a saucepan and cover with water. Bring to a boil, then reduce heat and simmer for 5 minutes. Add apple, and simmer until soft, about 5 minutes more. Drain.
• Combine cooked carrots and apple with milk in a blender or food processor; and puree until smooth. Allow to cool before serving.

APPLE-BROWN SUGAR GLAZED CARROTS

Steps:

• In a 3-qt. slow cooker, combine carrots and apple juice. Cook, covered, on high until carrots are tender, 3-4 hours., Remove carrots from slow cooker; discard juices. Return carrots to slow cooker. Stir in brown sugar, butter and salt. Cook, covered, on high until carrots are glazed, 15-20 minutes longer. If desired, sprinkle with pecans.

OVEN-ROASTED ROOT VEGETABLES & APPLES

Steps:

• Heat oven to 425ºF.
• Cut carrots lengthwise, then crosswise in half; place in large bowl. Add parsnips.
• Mix dressing, orange zest and red pepper until blended. Drizzle over vegetables; toss to evenly coat. Spread onto rimmed baking sheet sprayed with cooking spray.
• Bake 20 min.
• Add apples and cheese to baking sheet; stir to combine. Bake 15 to 20 min. or until vegetables and apples are tender.