Cardamom And Fennel Scented Carrots Recipes

CARROTS WITH ORANGE AND CARDAMOM

Carrots With Orange and Cardamom image

Provided by Marian Burros

Time 20m

Yield 3 or 4 servings

Number Of Ingredients 5

Ingredients

1 pound carrots
1 medium eating orange
1 1/2 tablespoons butter
1/4 to 1/2 teaspoon ground cardamom
Freshly ground black pepper to taste

Steps:

Using thinnest slicer of food processor, slice peeled carrots, or slice on mandoline or by hand.
Squeeze orange, reserving both juice and pulp.
Saute carrots with cardamom in hot butter for about 15 minutes. Add orange juice and pulp. Season with pepper and cook until tender.

Nutrition Facts : @context http, Calories 102, UnsaturatedFat 1 gram, Carbohydrate 15 grams, Fat 5 grams, Fiber 4 grams, Protein 1 gram, SaturatedFat 3 grams, Sodium 79 milligrams, Sugar 8 grams, TransFat 0 grams

ROASTED FENNEL AND CARROTS

Roasted Fennel and Carrots image

Fennel and multi-colored carrots are roasted in the oven, highlighting their natural flavor and sweetness. I serve this with chickpea cassava couscous for a vegan and gluten-free meal.

Provided by Buckwheat Queen

Categories Side Dish Vegetables Carrots

Time 35m

Yield 4

Number Of Ingredients 4

Ingredients

2 large fennel bulbs
14 ounces multi-colored carrots
2 tablespoons extra-virgin olive oil
1 teaspoon Sriracha salt

Steps:

Preheat the oven to 400 degrees F (200 degrees C). Line a large baking sheet with aluminum foil.
Remove the outer layers of the fennel but leave the fronds. Wash with water. Cut into eighths. Scrub carrots under running water, leaving about 4 inches of the green tops. If your carrots are larger than 3/4-inch in diameter, cut them in half.
Arrange the vegetables on the prepared baking sheet. Drizzle with olive oil and sprinkle Sriracha salt evenly over the vegetables.
Bake in the preheated oven until the vegetables are tender but not too soft, 20 and 25 minutes. Turn on the broiler and brown the vegetables for about 2 minutes. Serve warm.

Nutrition Facts : Calories 115.6 calories, Carbohydrate 12.8 g, Fat 7.1 g, Fiber 4.1 g, Protein 1.5 g, SaturatedFat 1 g, Sodium 319.6 mg, Sugar 4.7 g

BRAISED CARROTS AND FENNEL

Braised Carrots and Fennel image

Provided by Rachael Ray : Food Network

Categories side-dish

Time 35m

Yield 6 servings

Number Of Ingredients 8

Ingredients

6 large carrots, peeled
2 large bulbs fennel
1 large onion
1 teaspoon sugar
Salt
2 tablespoons extra-virgin olive oil
3 tablespoons chopped dill
3 tablespoons chopped chives

Steps:

Slice the carrots 1/2-inch thick on an angle.
Quarter the fennel bulbs lengthwise, cut into bulb to remove core and thinly slice, or roughly chop. Reserve 1/4 cup chopped fennel fronds.
Halve and slice the onion. Fill a skillet with 1/4-inch water. Add vegetables then sprinkle with sugar and salt and drizzle with 2 tablespoons extra-virgin olive oil. Simmer covered 20 minutes, and uncovered for 5 minutes and adjust salt. Toss vegetables with fennel fronds, dill and chives.

CARDAMOM CARROTS

Cardamom Carrots image

"These slightly sweet carrots with a hint of cardamom go over big whenever I serve them. They're particularly nice at holidays," says field editor Joan Hallford of North Richland Hills, Texas.

Provided by Taste of Home

Categories Side Dishes

Time 20m

Yield 8 servings.

Number Of Ingredients 6

Ingredients

2 pounds carrots, cut into 2-inch julienned strips
1 teaspoon salt
1/4 cup butter, cubed
1/4 cup packed brown sugar
1 teaspoon ground cardamom
1 teaspoon grated orange zest

Steps:

In a large saucepan, bring 1 in. of water, carrots and salt to a boil; reduce heat. Cover and simmer for 7-9 minutes or until crisp-tender; drain. , In a large skillet, combine the butter, brown sugar, cardamom and orange zest. Cook and stir over medium heat for 1-2 minutes or until sauce is thickened. Add carrots; toss to coat.

Nutrition Facts : Calories 126 calories, Fat 6g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 395mg sodium, Carbohydrate 18g carbohydrate (14g sugars, Fiber 3g fiber), Protein 1g protein.

ROASTED CARROTS AND ONIONS WITH FENNEL FRONDS AND HONEY

Roasted Carrots and Onions with Fennel Fronds and Honey image

Lightly sweet and citrusy roasted carrots with the bright flavor and color of fennel fronds make a delicious side dish!

Provided by SunnyDaysNora

Categories Side Dish Vegetables Carrots

Time 35m

Yield 6

Number Of Ingredients 10

Ingredients

1 pound carrots, peeled and cut into 3-inch pieces
1 sweet onion, roughly chopped
2 tablespoons olive oil
¼ cup honey
2 tablespoons melted butter
lemons, zested
¼ teaspoon salt
¼ teaspoon ground black pepper
⅛ teaspoon garlic powder
2 tablespoons chopped fennel greens

Steps:

Preheat the oven to 400 degrees F (200 degrees C).
Combine carrots, onion, and olive oil in a bowl. Toss to coat and place on a baking sheet.
Roast in the preheated oven until carrots are tender, about 30 minutes. Transfer to a bowl.
Whisk honey, butter, lemon zest, salt, pepper, and garlic powder together in a small bowl. Pour over carrots and onions in the bowl and toss to coat. Add fennel fronds and toss to combine.

Nutrition Facts : Calories 159.2 calories, Carbohydrate 21.7 g, Cholesterol 10.2 mg, Fat 8.6 g, Fiber 2.8 g, Protein 1.1 g, SaturatedFat 3.1 g, Sodium 179.1 mg, Sugar 16.3 g

ROASTED FENNEL AND CARROTS WITH PECORINO

Roasted Fennel and Carrots with Pecorino image

Provided by Giada De Laurentiis

Categories Cheese Vegetable Side Roast Easter Low Fat Vegetarian Low Cal High Fiber Fennel Carrot Spring Thyme Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 8 servings

Number Of Ingredients 5

Ingredients

4 fennel bulbs (about 3 1/2 pounds) cut horizontally into 1/3-inch-thick slices, plus 2 teaspoons chopped fronds
2 large carrots, peeled, cut diagonally into 1/3-inch-thick slices
2 teaspoons chopped fresh thyme
1/2 cup grated pecorino cheese
1/3 cup extra-virgin olive oil

Steps:

Preheat oven to 375°F. Lightly oil 13x9x2-inch glass baking dish. Layer sliced fennel and carrots in dish, sprinkling layers with salt and pepper. Sprinkle with thyme, then cheese. Drizzle with oil. Bake until vegetables are tender and top is golden brown, about 1 1/4 hours. Sprinkle with fronds.

ROASTED CARROTS & FENNEL

Roasted Carrots & Fennel image

This addictive fennel recipe is a fresh take on one of my mother's standard wintertime dishes. I usually add more carrots-as many as the pans will hold. -Lily Julow, Lawrenceville, Georgia

Provided by Taste of Home

Categories Side Dishes

Time 55m

Yield 8 servings.

Number Of Ingredients 10

Ingredients

2-1/2 pounds medium carrots, peeled and cut in half lengthwise
1 large fennel bulb, cut into 1/2-inch wedges
1 large red onion, cut into 1/2-inch wedges
1 medium lemon, thinly sliced
1/4 cup olive oil
2 teaspoons ground coriander
1 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon pepper
Thinly sliced fresh basil leaves

Steps:

Preheat oven to 375°. In a large bowl, combine carrots, fennel, onion and lemon. Mix oil, coriander, cumin, salt and pepper; drizzle over carrot mixture and toss to coat. Transfer to 2 foil-lined 15x10x1-in. baking pans., Roast 40-50 minutes or until vegetables are tender, stirring occasionally. Sprinkle with basil.

Nutrition Facts : Calories 139 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 262mg sodium, Carbohydrate 18g carbohydrate (9g sugars, Fiber 6g fiber), Protein 2g protein. Diabetic Exchanges

CARDAMOM CARROTS

Cardamom Carrots image

An easy carrot side dish bursting with sweet and savory flavors, these cardamom carrots will make any dinner a special occasion. These carrots are tossed in a sweet butter sauce sweetened with cardamom and citrus, and served piping hot.

Provided by Annacia

Categories Vegetable

Time 20m

Yield 6 serving(s)

Number Of Ingredients 6

Ingredients

2 lbs carrots, julienned (or cut as you prefer)
1 teaspoon salt
1/4 cup butter
1/4 cup packed brown sugar
1 teaspoon ground cardamom
1 teaspoon grated orange peel

Steps:

Place carrots and salt in large saucepan and add enough water to just cover carrots.
Bring to a boil and reduce heat. Cover, and simmer for 7-9 minutes or until crisp-tender. Drain and set aside.
In large skillet melt butter. Whisk in brown sugar, cardamom and orange peel.
Cook, and stir over medium heat for 1-2 minutes or until sauce is thickened. Add carrots to skillet, toss to coat, and serve hot.

SAUTEED FENNEL AND CARROTS

Sauteed Fennel and Carrots image

Categories Vegetable Side Sauté Vegetarian Fennel Carrot Fall Winter Vegan Gourmet Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Serves 4

Number Of Ingredients 6

Ingredients

1 fennel bulb (sometimes called anise; about 1 pound)
2 carrots, halved crosswise
1 tablespoon olive oil
1/4 cup dry white wine
1/4 cup water
1 tablespoon sugar

Steps:

Trim stalks and cut fennel bulb lengthwise into 1/4-inch-thick strips, discarding core. Cut carrots into 1/4-inch-thick sticks.
Heat oil in a large nonstick skillet over moderately high heat until hot but not smoking, then sauté fennel and carrots with salt to taste, stirring occasionally, until they begin to brown. Add wine, water, and sugar and simmer, covered, 5 minutes. Boil, uncovered, stirring occasionally, until liquid is evaporated and vegetables are tender. Season with salt and pepper.

CARROTS SCENTED WITH CARDAMOM AND FENNEL

Carrots Scented With Cardamom and Fennel image

Make and share this Carrots Scented With Cardamom and Fennel recipe from Food.com.

Provided by 2Bleu

Categories Vegetable

Time 15m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

1 lb carrot, julienned
1/3 cup water
1 tablespoon butter
2 tablespoons honey
1 teaspoon cardamom seed, ground
1 teaspoon fennel seed
1/2 teaspoon salt
1/2 teaspoon ground black pepper

Steps:

Combine all of the ingredients in a pot and stir to coat the carrots evenly.
Set over a medium heat and cook, stirring occasionally, for 10 minutes or until tender.

Nutrition Facts : Calories 132.1, Fat 3.8, SaturatedFat 1.9, Cholesterol 7.6, Sodium 392.5, Carbohydrate 25.6, Fiber 5.8, Sugar 13.8, Protein 2.1

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