CITRUS RAINBOW CARROTS
I grow lots of carrots and I'm always experimenting with ways to serve them. The first time I made this citrusy recipe for my husband, he said it tasted like Christmas! Although he calls them my "Christmas Carrots," they're tasty anytime; I especially like serving them at Easter, with the array of carrots available in early spring. It's easy to prepare, and can easily be doubled to serve a large group. To save time, I sometimes dice the carrots several days in advance. -Sue Gronholz, Beaver Dam, Wisconsin
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Place carrots and enough water to cover in a large saucepan; bring to a boil. Reduce heat; cook, uncovered, until tender, 8-10 minutes. Drain; return to pan., Add remaining ingredients. Cook over medium-high heat until carrots are glazed, 2-3 minutes, stirring occasionally.
Nutrition Facts : Calories 132 calories, Fat 6g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 445mg sodium, Carbohydrate 19g carbohydrate (12g sugars, Fiber 4g fiber), Protein 2g protein.
ORANGE-ROASTED RAINBOW CARROTS
Steps:
- Preheat the oven to 450˚.
- Remove the tops and scrub the orange and rainbow carrots with a vegetable brush. Cut the carrots in long diagonal slices. (You want fairly uniform sticks, about 4 inches long by 1/2 inch wide.)
- Place the carrots on a sheet pan, drizzle with 3 tablespoons olive oil and sprinkle with 1 teaspoon kosher salt and 1/2 teaspoon pepper. Toss well with your hands and spread out in one layer.
- Roast for 15 to 20 minutes, turning once, until the carrots are lightly browned and tender. Sprinkle with the orange zest, orange juice and fleur de sel and toss well. Serve hot or at room temperature.
ROASTED RAINBOW CARROTS
Provided by Food Network Kitchen
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Preheat the oven to 450 degrees F.
- Toss the carrots, olive oil and 1/2 teaspoon salt on a baking sheet; arrange in a single layer. Roast, turning once, until tender and slightly browned, 15 minutes. Sprinkle with salt and chopped chives.
RAINBOW CITRUS CAKE
Tri-colored cake with a lemon layer, lime layer and an orange layer. The filling is a lemon curd and the frosting is orange.
Provided by HILARY2000
Categories Desserts Cakes Holiday Cake Recipes
Time 2h45m
Yield 12
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 9-inch pans. Sift together the flour, baking powder, and salt. Set aside.
- In a large bowl, cream together the shortening and sugar until light and fluffy. Beat in the eggs one at a time, mixing until each egg is incorporated; stir in the vanilla. Beat in the flour mixture alternately with the milk. Divide batter into 3 bowls.
- In the first bowl, stir in lemon zest and yellow food coloring; pour into prepared pan. In the second bowl, stir in orange zest and orange food coloring; pour into second prepared pan. In the last bowl, stir in the lime zest and green food coloring; pour into third prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center of each cake layer comes out clean, about 30 minutes. Let cool in pan for 5 minutes, then turn out onto a wire rack and cool completely.
- Assemble the cake: stack the layers together with the Lemon Filling in between the layers. Frost sides and top with Orange Cream Frosting. Refrigerate until serving.
Nutrition Facts : Calories 433.6 calories, Carbohydrate 67.5 g, Cholesterol 64.4 mg, Fat 15.4 g, Fiber 1.1 g, Protein 6.9 g, SaturatedFat 4.2 g, Sodium 380.3 mg, Sugar 39.2 g
CITRUS-GLAZED CARROTS
Provided by Lora Zarubin
Categories Side Thanksgiving Low Fat Vegetarian Low Cal High Fiber Dinner Lime Orange Carrot Fall Family Reunion Healthy Potluck Boil Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 10
Steps:
- Combine carrots and 2 cups water in heavy large skillet. Add all remaining ingredients except parsley. If needed, add enough water to just cover carrots. Bring to boil, stirring until sugar dissolves. Boil just until carrots are crisp-tender, stirring occasionally, 8 to 9 minutes. Using slotted spoon, transfer carrots to medium bowl; cool. Boil cooking liquid in skillet until slightly reduced, about 5 minutes. Transfer to small bowl. DO AHEAD: Can be made 1 day ahead. Cover carrots and cooking liquid separately; chill.
- Bring reserved cooking liquid to boil in large skillet over medium-high heat. Add carrots and boil until just tender and liquid is thickened to light syrup consistency, stirring occasionally, about 5 minutes. Season with salt and pepper. Transfer to serving bowl. Sprinkle with parsley.
GARLIC ROASTED RAINBOW CARROTS
Cleanup couldn't be easier with this recipe! Baby rainbow carrots are topped with chopped garlic and parsley and dotted with butter, then roasted in a foil packet! Serve right from the packet and toss the foil when done!
Provided by Kim's Cooking Now
Categories Side Dish Vegetables Carrots
Time 30m
Yield 2
Number Of Ingredients 6
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Place carrots in the center of a sheet of aluminum foil. Top with garlic and parsley. Place butter cubes on top and season with salt and pepper to taste. Bring up foil sides and pinch to close. Set foil packet on a sheet pan.
- Bake in the preheated oven until carrots are soft, about 25 minutes.
Nutrition Facts : Calories 97.9 calories, Carbohydrate 10.9 g, Cholesterol 15.3 mg, Fat 5.9 g, Fiber 3.4 g, Protein 1.1 g, SaturatedFat 3.7 g, Sodium 207.1 mg, Sugar 5.4 g
CITRUS PEACH CARROTS
The bright flavors of lemon and peach balance the sweet earthiness of carrots in this delicious side. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Place carrots and water in a microwave-safe bowl. Cover and microwave on high for 4-6 minutes or until crisp-tender; drain., In another microwave-safe bowl, combine the preserves, butter, orange juice, lemon zest and pepper. Cook, uncovered, on high for 30-45 seconds or until butter is melted. Pour over carrots; sprinkle with almonds and toss to coat.
Nutrition Facts : Calories 193 calories, Fat 10g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 177mg sodium, Carbohydrate 24g carbohydrate (18g sugars, Fiber 3g fiber), Protein 3g protein.
CITRUS CARROTS
Carrots really lend themselves to the fresh tangy taste of orange juice, and this recipe couldn't be simpler to prepare.
Provided by TasteTester
Categories Vegetable
Time 15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Place water and carrots into a saucepan. Heat to boiling, cover pan, and simmer on medium for about 7-8 minutes, or until carrots are tender-crisp. Drain carrots and transfer to a nonstick skillet.
- Heat the butter on medium heat for one minute. Add the carrots and cook 2 minutes, stirring occasionally. Add the thawed orange juice concentrate, salt and pepper. Cook 1 to 2 minutes or until tender. Toss with the chives. Serve.
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