GLAZED ZUCCHINI AND CARROTS
Steps:
- Place a large saute pan over medium-high heat. Add the olive oil and carrots to the pan and season with 1/2 teaspoon each salt and pepper. Cook, tossing occasionally, until the carrots are crisp-tender, about 8 minutes.
- Add the zucchini to the pan and cook until slightly softened, about 2 minutes. Stir in the butter, orange juice and sugar and cook for 1 minute more. Toss to coat all of the vegetables in the glaze. Remove from the heat and stir in the chives. Serve immediately.
HONEYED CARROTS
Provided by Florence Fabricant
Categories easy, quick, side dish
Time 25m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Heat the butter or margarine in a heavy saucepan. Add the carrots and cook, stirring, until they beginto brown. Stir in the chili and saute another minute or so.
- Stir in honey, lemon juice, water and salt. Cover tightly and cook 10 minutes, until liquid has evaporated and the carrots are tender.
Nutrition Facts : @context http, Calories 106, UnsaturatedFat 1 gram, Carbohydrate 18 grams, Fat 4 grams, Fiber 3 grams, Protein 1 gram, SaturatedFat 2 grams, Sodium 129 milligrams, Sugar 12 grams, TransFat 0 grams
JULIENNED CARROTS 'N' ONION
From Shirley Saeger, this slightly sweet combination of glazed carrots and sliced onion makes a tasty change of pace. "It's popular everytime I serve it," she notes from her kitchen in Wisconsin Rapids, Wisconsin.
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- In a saucepan, bring water to a boil Add the carrots, onion, butter, sugar and bouillon. Reduce heat; cover and simmer for 4-6 minutes or until vegetables are tender., Combine cornstarch and cold water until smooth; stir into carrot mixture. Bring to a boil; cook and stir for 2 minutes or until thickened.
Nutrition Facts : Calories 122 calories, Fat 8g fat (5g saturated fat), Cholesterol 21mg cholesterol, Sodium 205mg sodium, Carbohydrate 13g carbohydrate (8g sugars, Fiber 3g fiber), Protein 1g protein.
ZUCCHINI AND CARROTS WITH FRESH HERBS
Tender-crisp veggies sautéed with a buttery herb sauce. Mmm!
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 20m
Yield 4
Number Of Ingredients 8
Steps:
- Place steamer basket in 1/2 inch water in saucepan or skillet (water should not touch bottom of basket). Place carrots in basket. Cover tightly and heat to boiling; reduce heat. Steam carrots 3 minutes. Add zucchini. Steam 4 to 6 minutes or until carrots and zucchini are crisp-tender.
- Melt butter in 12-inch skillet over medium heat. Stir in carrots, zucchini and remaining ingredients. Cook uncovered 2 to 3 minutes, stirring gently, until hot.
Nutrition Facts : Calories 90, Carbohydrate 9 g, Cholesterol 15 mg, Fat 1, Fiber 3 g, Protein 3 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 200 mg
ROASTED CARROTS AND JULIENNE VEGETABLES
I "adopted" this recipe...leave a comment if you give it a try.
Provided by CONNIE BOLDA @DuplinLady
Categories Vegetables
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees.
- Cut carrots and potatoes into short shoestrings (1 1/2 inches long) of equal thickness.
- The squash should be chopped into chunks twice as thick as onions, potatoes and carrots.
- In a large plastic bag, mix all ingredients (except sesame seeds) then spread in roasting pan about 7x12\" and cover with foil.
- Bake at 400 degrees for 25 minutes uncovered or to desired tenderness.
- Sprinkle with water if dry; turn often.
- Sprinkle with sesame seed before serving.
ZESTED CARROT ZUCCHINI JULIENNE
Categories Side Sauté Quick & Easy Lemon Orange Almond Carrot Zucchini Gourmet Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher
Yield Serves 2
Number Of Ingredients 6
Steps:
- Using a mandoline or other hand-held slicer, cut carrot and zucchini lengthwise into 1/8-inch ribbons. Lay ribbons flat and cut lengthwise into 1/8-inch julienne. In a non-stick skillet heat butter over moderately high heat until foam subsides and sauté carrot, zucchini, and zests, stirring, until vegetables are tender, about 3 minutes. Stir in almonds and season with salt and pepper.
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
OVEN ROASTED CARROTS & ZUCCHINI RECIPE - (4.3/5)
Provided by Lauren_Jorgensen
Number Of Ingredients 4
Steps:
- Preheat oven to 425°F. Cut the carrots and zucchini into 3-inch sticks, making sure they are even in thickness. Line a baking tray with baking paper and a light layer of olive oil. Season with salt and pepper. If you want to be adventuresome, try some of these spices! Paprika, cumin, cayenne, crushed red peppers, thyme, rosemary, sage - really, whatever takes your fancy and suits your meal. Using premixed spice blends is a great option too - Italian, Mexican, Old Bay - you know, just not all at once. Lightly toss your vegetable batons with a tablespoon or so of olive oil (not too much) and the herbs and spices. Spread your seasoned veggies over your lined tray and roast, tossing halfway through, for about 20 minutes or until golden and slightly browned at the edges.
SAUTéED CARROTS AND ZUCCHINI
My mother and I came up with this sweet dish. It's one easy way to get everyone to eat their veggies. With only five ingredients, it's fast and simple to make, too.
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 5 servings.
Number Of Ingredients 5
Steps:
- In a large skillet, saute carrots in butter for 3 minutes. Add the zucchini and onion; saute 6-8 minutes longer or until crisp-tender. Add brown sugar; cook and stir until dissolved.
Nutrition Facts : Calories 115 calories, Fat 7g fat (4g saturated fat), Cholesterol 18mg cholesterol, Sodium 87mg sodium, Carbohydrate 13g carbohydrate (10g sugars, Fiber 2g fiber), Protein 2g protein.
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