Honey Dill Shredded Carrots Recipes
HONEY DILL CARROTS
I usually make this for holiday dinners. Seems like we always have green bean casserole, mashed potatoes, etc. so I'm always looking for something "different" to mix it up. My kids, who don't like cooked carrots, even ask for this dish!
Provided by DragonIady
Categories Vegetable
Time 17m
Yield 4
Number Of Ingredients 4
Steps:
- In a medium saucepan, cook carrots, covered, in about 2 inches of water for 10 to 12 minutes, or until tender but not mushy.
- Add honey and dill; stir until coated.
- Drain off any excess water; stir in butter to coat.
- *Note: I usually use bagged whole baby carrots because it's faster and easier. I also double or triple the recipe for family gatherings.
Nutrition Facts : Calories 92.9, Fat 5.9, SaturatedFat 3.7, Cholesterol 15.3, Sodium 93.8, Carbohydrate 10.4, Fiber 1.8, Sugar 7.2, Protein 0.7
HONEY DILL GLAZED CARROTS
Honey Dill Glazed Carrots are perfect as an everyday side dish, but fancy enough for entertaining.
Provided by Christine Mello
Categories Side Dish
Time 30m
Number Of Ingredients 6
Steps:
- In a large skillet, place the carrots with enough water to just cover the carrots. Bring to a boil over high heat, then simmer until all of the water has evaporated, 20 to 25 minutes.
- When the skillet is almost dry,turn off the heat and add the butter, honey and brown sugar. Stir with the carrots until the sugar has dissolved.
- Sprinkle the dill over the carrots and toss until evenly distributed.Serve hot!
Nutrition Facts : ServingSize 0.5 cup, Calories 90 kcal, Sugar 14 g, Sodium 53 mg, Fat 3 g, SaturatedFat 2 g, Carbohydrate 16 g, Fiber 2 g, Protein 1 g, Cholesterol 8 mg
JULIENNE OF CARROTS IN HONEY GLAZE
Carrots make a colourful accompaniment to any broil or baked meat. This recipe cookes very quickly because the carrots are shredded into long strands.
Provided by Bluenoser
Categories Vegetable
Time 10m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Using vegetable peeler or food processor, shred carrots into long strands.
- In pot of boiling salted water, cook carrots for 1-2 minutes or until barely tender.
- Drain and refresh under cold running water and drain again.
- In skillet, melt butter over medium heat.
- Stir in honey and lemon juice and mix well.
- Add carrots.
- Stir and toss 2-3 minutes or until carrots are heated through and well coated.
- Season with pepper and nutmeg to taste.
Nutrition Facts : Calories 105.8, Fat 6, SaturatedFat 3.7, Cholesterol 15.3, Sodium 79.4, Carbohydrate 13.2, Fiber 3.2, Sugar 7.3, Protein 1.1
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