Kicked Up Carrots Recipes
PICKLED CARROTS
The trick to pickled carrots is cooking them just long enough to retain a harvest-fresh "snap." These tangy treats are terrific for perking up a buffet table or relish tray or serving alongside a hearty sandwich. -Cecilia Grondin, Grand Falls, New Brunswick
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- Place 1 in. of water in a saucepan; add carrots. bring to a boil. Reduce heat; cover and simmer for 3-4 minutes or until carrots are crisp-tender. Drain and rinse in cold water. Place in a bowl and set aside., In a saucepan, combine water, vinegar, sugar, cinnamon, whole cloves and mustard seed. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Cool; pour over the carrots., Cover and refrigerate for 8 hours or overnight. Discard cloves and cinnamon. Serve carrots with a slotted spoon.
Nutrition Facts : Calories 103 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 20mg sodium, Carbohydrate 25g carbohydrate (22g sugars, Fiber 2g fiber), Protein 1g protein.
ZESTY CARROTS
This is an easy-to-make family favorite and has always been served as a side dish at our Thanksgiving dinners. Don't let the horseradish scare you. It merely adds a tangy flavor. You can use pre-made bread crumbs to make it even easier. Light mayo works fine and so does cooking spray on the casserole dish in place of butter.
Provided by Jeff Cummings
Categories Side Dish Casseroles
Time 35m
Yield 6
Number Of Ingredients 8
Steps:
- Place the carrots in a saucepan with about 1 inch of water in the bottom. Bring to a boil, and cook for about 5 minutes. Drain, and set aside.
- Preheat the oven to 375 degrees F (190 degrees C). Butter a 1 1/2 quart casserole dish. Place the carrots in the dish. In a medium bowl, stir together the onion, mayonnaise, horseradish, pepper, paprika and bread crumbs. Spread evenly over the carrots.
- Bake uncovered for 15 minutes, or until the top is nicely browned.
Nutrition Facts : Calories 224.5 calories, Carbohydrate 16.9 g, Cholesterol 10.8 mg, Fat 16.9 g, Fiber 3.3 g, Protein 2.5 g, SaturatedFat 3.4 g, Sodium 244.5 mg, Sugar 5.5 g
KICKED-UP CARROTS
I hope you like this very simple and tasty side dish. If you wish, you can use fresh peeled carrot circles rather than baby carrots. In place of dried parsley flakes, I substitute with fresh parsley when I have it on hand. (Note: We like the full amount of horseradish. However, if you haven't cooked with horseradish often, you can start with 1/2 T horseradish then taste, then add the other half to regulate the flavor to your liking.)
Provided by Mareesme
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Place carrots in a saucepan and cover with water.
- Bring to a boil, reduce heat, cover and simmer for 10-15 minutes or until tender. Drain and keep warm.
- In the same pan, melt butter and stir in sugars, horseradish and parsley.
- Add carrots to pan, then add salt and pepper to taste. Stir gently to coat and serve.
Nutrition Facts : Calories 143.4, Fat 8.8, SaturatedFat 5.5, Cholesterol 22.9, Sodium 163.4, Carbohydrate 16.4, Fiber 2.2, Sugar 12.2, Protein 0.9
KICKED UP SPICED CARROTS
These carrots are a must at your next turkey dinner or any dinner!... I have made them many times, and everyone loves them! Make certain to quarter the carrots lengthwise, the cut them into about 2-1/2-inch pieces. It makes for a really nice presentation. You will love these! If you are a cayenne fan, then add in more to taste. The combination of spices will bring the carrots to a next level! If you are feeding more than 5-6 people, then I suggest to double the recipe.
Provided by Kittencalrecipezazz
Categories Vegetable
Time 30m
Yield 5-6 serving(s)
Number Of Ingredients 8
Steps:
- Quarter carrots lengthwise and then cut into about 2-1/2-inch pieces.
- Heat butter in a heavy skillet over medium heat.
- Add in the carrot sticks and sauté uncovered for about 5 minutes, stirring occasionally until just slightly softened.
- Add in brown sugar stirring until the sugar is dissolved and melted.
- Stir in water, lemon juice, salt, cinnamon and cayenne; toss to combine and simmer covered until the carrots are desired tenderness and the liquid is reduced to a glaze (about 8-10 minutes).
Nutrition Facts : Calories 137.1, Fat 5.1, SaturatedFat 3, Cholesterol 12.2, Sodium 393.6, Carbohydrate 23.1, Fiber 5.2, Sugar 13.6, Protein 1.8
KICKED UP MAPLE GLAZED CARROTS
Steps:
- Bring water to a boil in a medium sauce pan, then add the carrots. Bring heat down to a simmer until the carrots are almost tender.
- In a large skillet, add the remaining ingredients in the following order: maple syrup, honey, brown sugar. Stir continuously until the brown sugar has dissolved and the mixture begins to come to a slow boil. Add the carrots and gently stir mixing the sauce with the carrots and simmer until the carrots are fork tender.
- For an extra kick, at this time you can slowly add the Southern Comfort in. Remove from heat and enjoy!
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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