Caramelised Spiced Carrots Recipes

CARAMELIZED ROASTED CARROTS

Steps:

• Bake in the oven for around 25 minutes or until soft and beginning to brown.
• Serve and enjoy.

CARAMELIZED SPICED CARROTS

Steps:

• Preheat oven to 375°F. Whisk 1/4 cup water, pomegranate molasses, and next 7 ingredients in large bowl to blend. Add carrots to pomegranate mixture and toss to coat. Divide carrots between 2 large rimmed baking sheets. Roast until carrots are tender and liquids are reduced to glaze, stirring twice and mixing in water by tablespoonfuls if needed to prevent burning, about 55 minutes. Season with salt and pepper. (Can be made 4 hours ahead. Let stand at room temperature. Rewarm in 375°F oven 10 minutes before serving.)
• Transfer carrots to platter. Sprinkle pomegranate seeds, pine nuts, basil, and mint over carrots and serve.
• *A thick pomegranate syrup; available at some supermarkets and Middle Eastern markets, and by mail from Adriana's Caravan (adrianascaravan.com).

CARAMELISED CARROTS

Steps:

• Heat the oil and butter in a frying pan. Add the carrots and cook, covered, over a low heat, until the carrots have just tendered.
• Add the sugar, stir constantly, about 10 minutes, or until the carrots caramelise.
• Stir in the parsley and the vinegar.

CARAMELISED SPICED CARROTS

Steps:

• Preheat oven to 180°C Line 2 large, 2cm-deep oven trays with foil.
• Using a processor or mandolin, finely shred carrots. Place in a bowl. Add onion, oil, sugar, chilli and nutmeg. Season with salt and pepper. Mix until well combined.
• Divide carrot mixture between prepared trays. Roast for 1 hour, swapping trays over in the oven after 30 minutes, or until crisp and golden. Allow to cool slightly. Using tongs, tear carrot mixture into pieces. Serve.

CARAMELIZED CARROTS

Steps:

• Heat olive oil in large skillet, then add carrots, cut side down.
• Sprinkle with salt and cook, covered, for 10 minutes.
• Turn carrots, add garlic, cover and continue cooking for 10 minutes, or until tender and golden brown.
• Remove carrots to serving plate and cover to keep warm.
• Add whipping cream and cayenne pepper to the same skillet and bring to a boil.
• Reduce heat and gently boil for 2 to 4 minutes, until cream is slightly thickened.
• Pour over carrots and serve immediately.

CARAMELIZED SPICY CARROTS

Steps:

• Peel and wash the carrots. Trim the greens down to about 1-2 inches. I like to leave the greens on for color on the serving platter.
• Lightly toast the coriander and cardamom pods. Grind in your spice grinder.
• Whisk together first 9 ingredients in a large bowl. Add carrots to mixture and coat well.
• Place carrots in 375 degree oven and roast until carrots are tender and liquids are reduced to a glaze. If needed during the cooking process add a little water and stir to prevent burning. The roasting process will take about 45-60 minutes.
• Pull out of the oven and season with some salt and pepper.
• Transfer carrots to a platter. Sprinkle pine nuts, basil, and mint over carrots to serve.