Carrots In Orange Basil Butter Recipes
GLAZED ORANGE CARROTS
These carrots have a zesty kick, for pepping up roast dinner
Provided by Good Food team
Categories Buffet, Dinner, Side dish, Supper, Vegetable
Time 15m
Number Of Ingredients 4
Steps:
- Trim the carrots and cook in boiling water for 4-6 mins until just tender, then drain. Melt the butter in a large frying pan, add the drained carrots, then fry over a high heat for 1 min. Pour over the orange juice and cook for a further 2-3 mins, bubbling the sauce and stirring to thoroughly coat the carrots. Finally, stir in the chopped parsley and serve.
Nutrition Facts : Calories 61 calories, Fat 4 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 6 grams sugar, Fiber 3 grams fiber, Protein 1 grams protein, Sodium 0.16 milligram of sodium
GLAZED ORANGE CARROTS
Want your kids to eat more carrots? This tender side dish has a pleasant citrus flavor and a pretty orange glaze. It's a "must" at our family gatherings. -Marilyn Hash, Enumclaw, Washington
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 6 servings.
Number Of Ingredients 5
Steps:
- Place 1 in. of water in a saucepan; add carrots. Bring to a boil. Reduce heat; cover and simmer for 7-9 minutes or until crisp-tender. Drain., Melt butter in a large skillet; stir in orange juice concentrate and brown sugar. Add carrots and parsley; stir to coat. Cook and stir for 1-2 minutes or until glaze is thickened.
Nutrition Facts : Calories 132 calories, Fat 4g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 134mg sodium, Carbohydrate 24g carbohydrate (16g sugars, Fiber 4g fiber), Protein 2g protein. Diabetic Exchanges
SAUTEED ORANGE-GLAZED BABY CARROTS
Here's a wonderful accompaniment to just about any main dish, whether for a holiday or not. The carrots are sauteed in a sweet orange butter sauce with a unique blend of spices. -Angela Bartow, Cato, Wisconsin
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a large skillet, saute carrots in butter for 8 minutes. Stir in the remaining ingredients; cook 2 minutes longer. Reduce heat; cover and simmer for 8-10 minutes or until carrots are tender.
Nutrition Facts : Calories 138 calories, Fat 9g fat (5g saturated fat), Cholesterol 23mg cholesterol, Sodium 223mg sodium, Carbohydrate 15g carbohydrate (10g sugars, Fiber 2g fiber), Protein 1g protein.
ORANGE GLAZED CARROTS
A wonderfully easy glazed carrot recipe that the whole family will enjoy. Great for special occasions or an every day meal.
Provided by HEIDI S.
Categories Side Dish Vegetables Carrots Glazed Carrot Recipes
Time 20m
Yield 4
Number Of Ingredients 5
Steps:
- Place carrots in a shallow saucepan, and cover with water. Boil until tender. Drain, and return carrots to pan.
- Pour orange juice over carrots, and mix well. Simmer over medium heat for about 5 minutes. Stir in brown sugar, butter, and salt. Heat until butter and sugar melt.
Nutrition Facts : Calories 135.8 calories, Carbohydrate 20.8 g, Cholesterol 15.3 mg, Fat 5.9 g, Fiber 3.3 g, Protein 0.9 g, SaturatedFat 3.7 g, Sodium 131.3 mg, Sugar 16.5 g
CARROTS IN ORANGE-BASIL BUTTER
This is my adopted recipe. This is delicious with the subtle taste of orange. I doubled the recipe but must admit I didn't measure anything. I sliced the carrots in my new Cuisinart, the first time I've used the slicer on it.
Provided by Dorel
Categories Vegetable
Time 20m
Yield 1 serving(s)
Number Of Ingredients 6
Steps:
- Place the carrot strips in a 10-ounce casserole.
- Sprinkle with water.
- Micro-cook, covered, on 100% power for 1 to 1 1/2 minutes or just till the carrot strips are crisp-tender.
- Let stand, covered, while preparing butter mixture.
- For butter mixture, in a custard cup combine butter or margarine, orange peel, and basil.
- Micro-cook, uncovered, on 100% power for 15 to 30 seconds or till the butter or margarine is melted.
- Drain carrot strips.
- Drizzle butter mixture over carrot strips.
- Garnish with snipped parsley, if desired.
Nutrition Facts : Calories 58.8, Fat 4, SaturatedFat 2.4, Cholesterol 10.1, Sodium 76, Carbohydrate 5.9, Fiber 1.7, Sugar 2.9, Protein 0.6
SAUTEED CARROTS
Steps:
- Peel the carrots and cut them diagonally in 1/4-inch slices. You should have about 6 cups of carrots. Place the carrots, 1/3 cup water, the salt, and pepper in a large (10- to 12-inch) saute pan and bring to a boil. Cover the pan and cook over medium-low heat for 7 to 8 minutes, until the carrots are just cooked through. Add the butter and saute for another minute, until the water evaporates and the carrots are coated with butter. Off the heat, toss with the dill or parsley. Sprinkle with salt and pepper and serve.
LEMON-BASIL CARROTS
THIS IS one of my favorite ways to prepare carrots-simple but flavorful. I devised this recipe since we always seem to have carrots on hand, and the dish has drawn quite a few compliments. Sometimes I'll make extra and add them to my "soup jar" in the freezer-they make a great addition to a batch of homemade soup! -Donna Smith Palisade, Colorado
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 2 servings.
Number Of Ingredients 6
Steps:
- Place carrots in a small saucepan; add water to cover. Cook for 10 minutes or until tender; drain and return to pan. Add the remaining ingredients. Cook over low heat until butter is melted.
Nutrition Facts : Calories 104 calories, Fat 6g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 214mg sodium, Carbohydrate 13g carbohydrate (8g sugars, Fiber 4g fiber), Protein 1g protein.
BUTTERED CARROTS
Braise your new-season vegetables in rich butter with a sprinkle of sugar to bring out the sweetness
Provided by Jeremy Lee
Categories Lunch, Side dish
Time 30m
Number Of Ingredients 3
Steps:
- Place the carrots in a wide, shallow pan, add just enough water to cover them, then add the sugar and butter. Simmer over a medium heat until the liquid has evaporated and the carrots are cooked through - they should be glazed and shiny. Season and serve.
Nutrition Facts : Calories 51 calories, Fat 1 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 8 grams sugar, Fiber 4 grams fiber, Protein 1 grams protein, Sodium 0.1 milligram of sodium
BASIL CARROTS
A simple side dish from Better Homes and Gardens Calorie Counter's Cookbook. I haven't tried this one yet but plan to soon.
Provided by lazyme
Categories Vegetable
Time 25m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Slice carrots.
- Simmer, covered, in salted water until tender, about 10 to 15 minutes; drain.
- Combine remaining ingredients; toss with carrots.
BASIL BUTTER CARROTS
Make and share this Basil Butter Carrots recipe from Food.com.
Provided by b_dazzld
Categories Vegetable
Time 11m
Yield 8 serving(s)
Number Of Ingredients 4
Steps:
- Cook the carrots in boiling water for 10 minutes, or until tender.
- Drain, and add the butter, stirring to melt.
- Add the Basil and pepper and salt.
- Stir to coat the carrots thoroughly.
Nutrition Facts : Calories 78.3, Fat 4.5, SaturatedFat 2.8, Cholesterol 11.4, Sodium 119.3, Carbohydrate 9.5, Fiber 2.1, Sugar 5.4, Protein 0.8
ORANGE BUTTER CARROTS
Oh my, these are sooooooo good! I got this recipe from my boyfriend's mom, and I couldn't believe how easy it is. This will be a kid pleaser, and husband pleaser, and EVERYONE pleaser! The measurements don't have to be exact, so you can just toss it together while working on other dishes. UPDATE: You can save a lot of time by making the orange butter sauce in a separate pan, and boiling the carrots alone. Mix the two just before serving.
Provided by VelcrowMistress
Categories Vegetable
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 4
Steps:
- Boil carrots in orange juice until they are tender, but not squishy (30 minutes).
- Add butter and brown sugar, and reduce liquid til creamy (about 10 mins).
Nutrition Facts : Calories 341, Fat 23.4, SaturatedFat 14.6, Cholesterol 61, Sodium 257.4, Carbohydrate 33.3, Fiber 2.3, Sugar 27.2, Protein 1.8
GLAZED CARROTS WITH ORANGE AND GINGER
When carrots are cooked, it's often a sad affair. They are boiled to death and presented almost as an apology. Yet when they're treated with the respect they deserve, even ordinary supermarket carrots can be among the most reliable and enjoyable of vegetables, especially from fall through spring. This braise-and-glaze technique can be varied at will and can also be used with other roots, like beets, turnips and radishes. Once you have the hang of the technique, changing the flavorings is a snap. Try substituting a mixture of half balsamic vinegar, half water or soy sauce similarly diluted for the orange juice, adding a few cloves of peeled garlic with the carrots. Or add a half cup or so of chopped onions, shallots, scallions or leeks, or of chopped pitted dates or raisins, dried currants or even dried tomatoes.
Provided by Mark Bittman
Categories easy, quick, side dish
Time 30m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Combine all ingredients except lemon juice and garnish in a saucepan no more than 6 inches across. Bring mixture to a boil, stirring to coat, then adjust heat so mixture simmers. Cover.
- Cook, more or less undisturbed, until carrots are tender and liquid is almost gone, 10 to 20 minutes. Uncover and boil off remaining liquid, then add lemon juice. Taste and adjust seasoning if necessary. Serve hot or within an hour or two, garnished with herbs, if you like.
Nutrition Facts : @context http, Calories 118, UnsaturatedFat 6 grams, Carbohydrate 14 grams, Fat 7 grams, Fiber 3 grams, Protein 1 gram, SaturatedFat 1 gram, Sodium 335 milligrams, Sugar 7 grams
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