Carrotsaladwithcinnamonlemonandhoney Recipes

CINNAMON GLAZED CARROTS

Cinnamon Glazed Carrots image

A great version of serving carrots that even kids love. The cinnamon is such a nice touch and the honey is a great substitute for sugar. I hope you enjoy it too.

Provided by HokiesMom

Categories Vegetable

Time 15m

Yield 3 cups, 6 serving(s)

Number Of Ingredients 4

Ingredients

1 (16 ounce) package baby carrots (fresh or frozen)
1/4 cup honey
2 tablespoons butter (or stick margarine)
1 teaspoon ground cinnamon

Steps:

Cook carrots by your preferred method (steaming, microwave, stovetop), until crisp-tender.
In a separate saucepan, heat the honey, butter and cinnamon until butter is melted, stir to blend.
Drain carrots and place in serving dish.
Drizzle honey mixture over carrots and serve.

CARROT SALAD WITH CINNAMON,LEMON AND HONEY

Carrot Salad With Cinnamon,lemon and Honey image

This simple salad is is very pretty and I've used it as a side dish or even as a filling for pita breads!

Provided by Norahs Girl

Categories Vegetable

Time 10m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

1 lb young carrot, grated
2 ounces plump raisins or 2 ounces plump golden sultana raisins
1 lemon, juice of
1 teaspoon ground cinnamon
1 tablespoon clear honey
1/4 cup virgin olive oil
2 tablespoons toasted sliced almonds

Steps:

Place carrots and raisins into a bowl.
Combine oil, lemon juice, cinnamon and honey; season and pour over the carrots and raisins.
Toss together and serve with a garnish of the toasted almonds.

HONEY GLAZED CARROTS

Honey Glazed Carrots image

Turn up the stove for Sunny Anderson's healthy Honey-Glazed Carrots recipe from Cooking for Real on Food Network.

Provided by Sunny Anderson

Categories side-dish

Time 15m

Yield 4 servings

Number Of Ingredients 7

Ingredients

Salt
1 pound baby carrots
2 tablespoons butter
2 tablespoons honey
1 tablespoon lemon juice
Freshly ground black pepper
1/4 cup chopped flat-leaf parsley

Steps:

In a medium saucepan, bring water to a boil. Add salt and then carrots and cook until tender, 5 to 6 minutes. Drain the carrots and add back to pan with butter, honey and lemon juice. Cook until a glaze coats the carrots, 5 minutes. Season with salt and pepper and garnish with parsley.

LEMON HONEY GLAZED CARROTS

Lemon Honey Glazed Carrots image

Baby carrots cooked in a honey, butter, ginger, and lemon glaze. This goes really well with peppercorn steak and cheesecake.

Provided by VVMYRSS

Categories Side Dish Vegetables Carrots Glazed Carrot Recipes

Time 25m

Yield 4

Number Of Ingredients 6

Ingredients

1 pound baby carrots
water to cover
¼ cup butter
2 ½ tablespoons honey
1 tablespoon lemon juice
⅛ teaspoon ground ginger

Steps:

Bring carrots and enough water to cover to a boil in a saucepan; reduce heat to medium-high and continue to simmer until carrots are tender, about 10 minutes. Drain and set aside.
Melt butter in a large skillet over low heat; stir in honey. Add lemon juice and ginger. Increase heat to medium and stir in carrots until well coated. Continue cooking until thickened, about 5 minutes more.

Nutrition Facts : Calories 182 calories, Carbohydrate 20.4 g, Cholesterol 30.5 mg, Fat 11.7 g, Fiber 3.3 g, Protein 0.9 g, SaturatedFat 7.3 g, Sodium 169.7 mg, Sugar 16.2 g

HONEY-GLAZED CARROTS WITH CILANTRO

Honey-Glazed Carrots with Cilantro image

These cilantro-laced sweet carrots are good with roast chicken or pork, or braised beef.

Provided by Martha Stewart

Categories Food & Cooking Quick & Easy Recipes

Number Of Ingredients 5

Ingredients

6 medium carrots, halved lengthwise and cut into 2-inch pieces
1 tablespoon extra-virgin olive oil
1 tablespoon honey
2 tablespoons dry white wine, low-sodium chicken broth, or water
2 tablespoons finely chopped fresh cilantro

Steps:

In a large skillet, combine carrots and olive oil; add just enough water to cover carrots (about 2 cups). Cook over medium-high until water is evaporated and carrots are tender, 15 minutes. Cook, tossing often, until carrots are light golden, 2 minutes. Add honey and wine, broth, or water; cook, stirring and scraping up browned bits with a wooden spoon, until carrots are glazed, 2 minutes. Stir in cilantro.

Nutrition Facts : Calories 81 g, Fat 4 g, Fiber 2 g, Protein 1 g, SaturatedFat 1 g

CINNAMON CARROTS

Cinnamon Carrots image

Frozen vegetables make for a fast and fabulous side dish in Charlene's Cinnamon Carrots. "When Anna was a little girl, the only vegetable she would eat was carrots covered in a packaged glaze," she recalls. "I ran out of glaze one day and created this taste-tempting recipe. I never bought a prepared glaze again."

Provided by Taste of Home

Categories Side Dishes

Time 10m

Yield 6 servings.

Number Of Ingredients 4

Ingredients

1 package (16 ounces) frozen sliced carrots
1/4 cup honey
1 to 2 tablespoons butter
1/2 to 1 teaspoon ground cinnamon

Steps:

Cook carrots according to package directions. Meanwhile, in a saucepan, heat the honey, butter and cinnamon until butter is melted; stir to blend. , Drain carrots; place in a serving bowl. Drizzle with honey mixture.

Nutrition Facts : Calories 90 calories, Fat 2g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 65mg sodium, Carbohydrate 19g carbohydrate (0 sugars, Fiber 3g fiber), Protein 1g protein. Diabetic Exchanges

HONEY-ROASTED CARROTS RECIPE BY TASTY

Honey-Roasted Carrots Recipe by Tasty image

Here's what you need: whole carrots, butter, honey, salt, pepper

Provided by Camille Bergerson

Categories Sides

Yield 3 servings

Number Of Ingredients 5

Ingredients

6 whole carrots, or chopped (if you prefer bite-sized pieces), peeled with tips and ends cut off
2 tablespoons butter, melted
2 tablespoons honey
salt, to taste
pepper, to taste

Steps:

Preheat oven to 400ºF (200ºC).
In a medium casserole dish, evenly coat the carrots in butter, honey, salt, and pepper.
Bake for 25-30 minutes.
Enjoy!

Nutrition Facts : Calories 158 calories, Carbohydrate 22 grams, Fat 7 grams, Fiber 3 grams, Protein 0 grams, Sugar 18 grams

CARROTS AND RUTABAGAS WITH LEMON AND HONEY

Carrots and Rutabagas with Lemon and Honey image

Categories Side Thanksgiving Vegetarian Carrot Fall Honey Rutabaga Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 6 to 8 servings

Number Of Ingredients 7

Ingredients

1 1/4 pounds rutabagas, peeled, cut into matchstick-size strips
1 pound carrots, peeled, cut into matchstick-size strips
1/4 cup (1/2 stick) butter
1/4 cup fresh lemon juice
3 tablespoons honey
1 teaspoon grated lemon peel
1/2 cup chopped fresh chives

Steps:

Cook rutabagas in large pot of boiling salted water 2 minutes. Add carrots and cook until vegetables are tender, about 6 minutes. Drain.
Melt butter in large pot over medium-high heat. Add lemon juice, honey, and peel. Bring to boil. Add vegetables; cook until glazed, stirring occasionally, about 6 minutes. Season to taste with salt and pepper. Remove from heat. Mix in fresh chives.

CARROTS WITH GINGER AND HONEY

Carrots with Ginger and Honey image

This streamlined side dish involves only 5 ingredients, but its light flavors are sophisticated. Blanched baby carrots are heated in butter with ginger, take a turn in a few tablespoons of honey, and are sprinkled with a few shakes of salt.

Provided by Martha Stewart

Categories Food & Cooking Healthy Recipes Gluten-Free Recipes

Number Of Ingredients 5

Ingredients

6 bunches (about 2 pounds) baby carrots
Salt
2 tablespoons unsalted butter
2 two-inch pieces fresh ginger, peeled and julienned
3 tablespoons honey

Steps:

Trim stems of carrots to 1/2 inch. Peel carrots, and wash stem area.
Bring a medium pot of water to a boil. Salt water, add carrots, and reduce heat. Simmer until carrots are almost tender, 3 to 4 minutes. Remove carrots from heat, and drain. (Carrots can be prepared earlier in the day to this point.)
Melt butter in a large skillet over medium-high heat. Add ginger, and saute, stirring, until transparent, about 2 minutes. Add carrots and honey, and cook for 4 to 5 minutes, or until carrots are glazed. Serve immediately.

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2020-02-21 Slice them diagonally so they're about 1/4 inch thick. They'll look a bit like ovals. Add them to a large skillet (10" to 12") with ghee or olive oil and salt. Stir. Sauté on medium high heat for 8 to 10 minutes, stirring occasionally. Carrots will be darker in color and you'll see a bit of browning on some of them.
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