Caramelised Spiced Carrots Recipes

OVEN-ROASTED SPICED CARROTS

Oven-Roasted Spiced Carrots image

I started roasting veggies and serving them often with dinner. Now my children say, "Is it OK to finish the veggies?" Pinch me. -Joan Duckworth, Lee's Summit, Missouri

Provided by Taste of Home

Categories Side Dishes

Time 40m

Yield 8 servings.

Number Of Ingredients 12

Ingredients

2 pounds medium carrots, peeled and cut into 2-inch pieces
3 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon pepper
1/4 teaspoon chili powder
1/4 teaspoon paprika
1/8 teaspoon ground ginger
1/8 teaspoon ground cinnamon
Dash ground cloves
Dash cayenne pepper

Steps:

Preheat oven to 400°. In a large bowl, toss carrots with oil. Mix seasonings; sprinkle over carrots and toss to coat., Arrange carrots in a single layer in a 15x10x1-in. baking pan coated with cooking spray. Roast 25-30 minutes or until lightly browned and crisp-tender, stirring occasionally.

Nutrition Facts : Calories 93 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 228mg sodium, Carbohydrate 11g carbohydrate (5g sugars, Fiber 3g fiber), Protein 1g protein. Diabetic Exchanges

SPICY GLAZED CARROTS

Spicy Glazed Carrots image

Traditional glazed carrots with a little kick. Adjust spices as desired, with more cayenne if you like it hot.

Provided by BAJUNKIN

Categories Side Dish Vegetables Carrots Glazed Carrot Recipes

Time 20m

Yield 4

Number Of Ingredients 6

Ingredients

2 tablespoons vegetable oil
2 cups sliced carrots
¼ cup brown sugar
1 teaspoon ground cinnamon
½ teaspoon cayenne pepper, or to taste
⅛ teaspoon freshly grated nutmeg

Steps:

Heat vegetable oil in a skillet over medium heat. Cook and stir carrots with brown sugar, cinnamon, cayenne pepper, and nutmeg in the hot oil until carrots are glazed, coated with spices, and tender, 10 to 15 minutes.

Nutrition Facts : Calories 140.1 calories, Carbohydrate 20 g, Fat 7 g, Fiber 2.1 g, Protein 0.6 g, SaturatedFat 1.1 g, Sodium 46.1 mg, Sugar 16.3 g

CARAMELISED CARROTS

Caramelised Carrots image

Make and share this Caramelised Carrots recipe from Food.com.

Provided by Jubes

Categories Vegetable

Time 30m

Yield 8 serving(s)

Number Of Ingredients 7

Ingredients

1 tablespoon olive oil
25 g butter
8 medium carrots, sliced thickly
1 tablespoon white sugar
1 tablespoon brown sugar
1 tablespoon fresh parsley, finely chopped
1 tablespoon balsamic vinegar

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.

SPICED BUTTER-GLAZED CARROTS

Spiced Butter-Glazed Carrots image

Provided by Dorie Greenspan

Categories Ginger Herb Onion Side Quick & Easy Carrot Simmer Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 6 servings

Number Of Ingredients 8

Ingredients

2 tablespoons (1/4 stick) butter
3/4 cup finely chopped onion
1 (1/2-inch) piece fresh ginger root, peeled, cut into thin slices, then each slice cut into strips
4 whole green cardamom pods, smashed
1 garlic clove, thinly sliced
1 1/2 pounds medium-size carrots (about 14), peeled, cut on deep diagonal into 1/3-inch-thick ovals
1 cup (or more) low-salt chicken broth
Ground white pepper

Steps:

Melt butter in medium skillet over medium heat. Add onion, ginger, cardamom pods with seeds, and garlic; sprinkle with salt and pepper. Cook until onion is soft, stirring frequently, about 4 minutes. Add carrots; stir to coat. Add 1 cup chicken broth; bring to boil. Reduce heat to medium-low, cover, and simmer until just tender, about 8 minutes. Uncover, increase heat to high, and boil until butter glazes carrots, tossing occasionally, about 5 minutes. Season with salt and white pepper. Do ahead Can be made 2 hours ahead. Rewarm over medium heat, adding more broth by tablespoonfuls as needed.

CARAMELISED HONEY CARROTS

Caramelised honey carrots image

Have a fussy eater in the family? These caramelised carrots cooked with butter and honey will prove a big hit with kids - a great side dish for Sunday lunch

Provided by Juliet Sear

Categories Side dish

Time 40m

Number Of Ingredients 4

Ingredients

500g pack Chantenay carrots , trimmed
1 tbsp honey
2 tsp butter
1 tsp thyme leaves

Steps:

Put the carrots in a large frying pan with a lid. Cover with cold water, put the lid on and bring to a boil. Once boiling, take the lid off and cook over a medium heat for about 25-30 mins until all the water has evaporated.
Reduce the heat, add the honey, butter and thyme leaves and gently cook for about 5 mins until the carrots are caramelised and golden.

Nutrition Facts : Calories 69 calories, Fat 3 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 9 grams sugar, Fiber 4 grams fiber, Protein 1 grams protein, Sodium 0.2 milligram of sodium

CARAMELISED SPICED CARROTS

Caramelised Spiced Carrots image

Make and share this Caramelised Spiced Carrots recipe from Food.com.

Provided by Sonya01

Categories Vegetable

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

750 g carrots, peeled
1 red onion, halved, thinly sliced lengthways
1/4 cup olive oil
3 1/2 tablespoons caster sugar
1 pinch chili powder
1 pinch ground nutmeg

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.

Nutrition Facts : Calories 277, Fat 14.4, SaturatedFat 2, Sodium 182.5, Carbohydrate 37.7, Fiber 7.7, Sugar 23.2, Protein 2.7

CARAMELIZED SPICED CARROTS

Caramelized Spiced Carrots image

Categories Vegetable Side Bake Roast Thanksgiving Vegetarian Mint Basil Pine Nut Carrot Fall Pomegranate Molasses Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher

Yield Makes 16 servings

Number Of Ingredients 13

Ingredients

1 cup pomegranate molasses*
1/4 cup olive oil
1/4 cup (1/2 stick) butter, melted
1/4 cup finely grated peeled fresh ginger
1 teaspoon ground cumin
1/2 teaspoon ground cardamom
1/4 teaspoon ground nutmeg
1/4 teaspoon cayenne pepper
4 1/2 pounds medium carrots, peeled, stems trimmed to 1/2 inch
3/4 cup pomegranate seeds
3/4 cup pine nuts, toasted
1/4 cup thinly sliced fresh basil leaves
1/4 cup thinly sliced fresh mint leaves

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).

SPICED GARLIC CARROTS

Spiced Garlic Carrots image

This classic Moroccan side dish is served as often as possible, hot or as a cold salad, in most Sephardic Jewish homes. The natural sweetness of the carrots tempers the garlic and balances the sizzle of the pepper flakes. -David Feder, Buffalo Grove, Illinois

Provided by Taste of Home

Categories Side Dishes

Time 30m

Yield 6 servings.

Number Of Ingredients 7

Ingredients

2 pounds medium carrots, cut diagonally into 1/4-inch slices
2 cinnamon sticks (3 inches)
1 teaspoon cumin seeds
1/4 cup olive oil
12 garlic cloves, peeled and slightly crushed
1/2 teaspoon crushed red pepper flakes
1/4 teaspoon salt

Steps:

Place carrots in a large saucepan and cover with water. Bring to a boil. Cover and cook for 5-8 minutes or until tender; drain., In a large dry skillet, toast cinnamon sticks and cumin seeds over medium heat until aromatic, stirring occasionally. Add oil; heat over medium-high heat. Add the carrots, crushed garlic, pepper flakes and salt; cook and stir for 3-5 minutes or until carrots and garlic are lightly browned. Remove cinnamon sticks.

Nutrition Facts :

SPICED CARROTS

Spiced Carrots image

Carrots cooked in wine with raisins and spices.

Provided by Beth Bean Fox-Ebert

Categories Side Dish Vegetables Carrots

Time 55m

Yield 6

Number Of Ingredients 8

Ingredients

1 ½ pounds carrots, sliced
⅓ cup white wine, or more to taste
6 tablespoons margarine
½ teaspoon ground nutmeg
½ teaspoon ground cinnamon
¼ teaspoon ground ginger
⅔ cup raisins
2 tablespoons light brown sugar

Steps:

Stir carrots, wine, margarine, nutmeg, cinnamon, and ginger together in a saucepan; bring to a boil, reduce heat to medium-low, and simmer, adding more wine as necessary, until carrots are tender, about 30 minutes.
Stir raisins and brown sugar into carrot mixture. Bring mixture to a simmer and cook until carrots are glazed and flavors combine, about 15 minutes.

Nutrition Facts : Calories 226.6 calories, Carbohydrate 30.6 g, Fat 11 g, Fiber 4 g, Protein 1.8 g, SaturatedFat 2 g, Sodium 206.5 mg, Sugar 20.9 g

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