Kicked Up Spiced Carrots Recipes
SPICY PICKLED CARROTS RECIPE
Steps:
- Gather the ingredients.
- Tightly pack the carrots into a clean 1-pint canning jar (it is not necessary to sterilize the jars for this recipe unless you will be processing in a boiling water bath). It is easier to lay the carrots in lengthwise if you put the jar on its side and slide the carrot spears in horizontally.
- Tuck in the chile peppers. garlic, coriander, cumin, and bay leaf as you go.
- Bring the vinegar, water, honey, and salt to a boil.
- Pour the hot liquid over the carrots and seasonings in the jar. The carrots should be completely covered by the liquid, but there should be 1/2-inch space between the top of the liquid and the rim of the jar.
- Screw on a 2-piece canning jar lid and put the jar of spicy pickled carrots into the refrigerator and start enjoying them after they've had two weeks for the flavors to develop.
- To be able to store at room temperature , pack sterilized jars with the ingredients and process the jar(s) in a boiling water bath for 10 minutes. You must use a canning jar and canning lid to process in a boiling water bath.
Nutrition Facts : Calories 46 kcal, Carbohydrate 7 g, Cholesterol 0 mg, Fiber 2 g, Protein 1 g, SaturatedFat 0 g, Sodium 114 mg, Sugar 3 g, Fat 0 g, ServingSize 2 cups (8 servings), UnsaturatedFat 0 g
SPICED CARROTS
Carrots cooked in wine with raisins and spices.
Provided by Beth Bean Fox-Ebert
Categories Side Dish Vegetables Carrots
Time 55m
Yield 6
Number Of Ingredients 8
Steps:
- Stir carrots, wine, margarine, nutmeg, cinnamon, and ginger together in a saucepan; bring to a boil, reduce heat to medium-low, and simmer, adding more wine as necessary, until carrots are tender, about 30 minutes.
- Stir raisins and brown sugar into carrot mixture. Bring mixture to a simmer and cook until carrots are glazed and flavors combine, about 15 minutes.
Nutrition Facts : Calories 226.6 calories, Carbohydrate 30.6 g, Fat 11 g, Fiber 4 g, Protein 1.8 g, SaturatedFat 2 g, Sodium 206.5 mg, Sugar 20.9 g
SPICED ROASTED CARROTS
Jazz up carrots with cumin, coriander and fresh dill.
Provided by Food Network Kitchen
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 400 degrees F.
- Toss the carrots on a rimmed baking sheet with the oil, cumin, coriander, 1 teaspoon salt and a few grinds of pepper until the carrots are well coated. Spread out in a single layer and roast until tender, stirring the carrots about halfway through the cooking time, about 40 minutes. Transfer the carrots to a serving platter and sprinkle with the dill.
- Copyright 2016 Television Food Network, G.P. All rights reserved.
CARAMELIZED SPICED CARROTS
Categories Vegetable Side Bake Roast Thanksgiving Vegetarian Mint Basil Pine Nut Carrot Fall Pomegranate Molasses Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Makes 16 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 375°F. Whisk 1/4 cup water, pomegranate molasses, and next 7 ingredients in large bowl to blend. Add carrots to pomegranate mixture and toss to coat. Divide carrots between 2 large rimmed baking sheets. Roast until carrots are tender and liquids are reduced to glaze, stirring twice and mixing in water by tablespoonfuls if needed to prevent burning, about 55 minutes. Season with salt and pepper. (Can be made 4 hours ahead. Let stand at room temperature. Rewarm in 375°F oven 10 minutes before serving.)
- Transfer carrots to platter. Sprinkle pomegranate seeds, pine nuts, basil, and mint over carrots and serve.
- *A thick pomegranate syrup; available at some supermarkets and Middle Eastern markets, and by mail from Adriana's Caravan (adrianascaravan.com).
SPICED GLAZED CARROTS
Packed with beta-carotene, these carrots flavored with honey, apple juice and cinnamon are hard to turn down. They boast a little kick that brings big flavor to your table! Nancy Zimmerman - Cape May Court House, New Jersey
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a large nonstick skillet coated with cooking spray, combine the first seven ingredients. Bring to a boil. Reduce heat; cover and simmer for 5-8 minutes or until carrots are crisp-tender., Discard cinnamon stick. Add lemon juice and honey to carrots. Bring to a boil; cook, uncovered, for 2 minutes or until sauce is thickened.
Nutrition Facts : Calories 83 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 81mg sodium, Carbohydrate 20g carbohydrate (13g sugars, Fiber 3g fiber), Protein 1g protein. Diabetic Exchanges
TAQUERIA-STYLE SPICY PICKLED CARROTS
Zanahorias en escabeche are those delish tangy, spicy carrots served alongside your favorite dishes at taquerias. They are easy to make and delicious to add to take your tacos, tortas, or any Mexican dishes. This is not a canning recipe, so keep them in the fridge. Refrigerate them for up to 4 weeks.
Provided by Buckwheat Queen
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled Pickled Vegetable Recipes
Time 1h50m
Yield 6
Number Of Ingredients 13
Steps:
- Whisk vinegar, water, and sea salt together in a small saucepan. Bring to a low boil over medium-high heat, reduce heat, and simmer until salt is completely dissolved, about 3 minutes. Set aside.
- Peel carrots and cut them into 1/2-inch diagonal slices. Cut onion into quarters. Cut each quarter into 3 strips. Cut stems off jalapenos and cut each jalapeno into 6 strips. Slightly crush each garlic clove.
- Warm oil in a nonstick skillet over medium heat, add carrots, and cook, stirring occasionally, for 6 minutes. Add bay leaves, peppercorns, oregano, and cumin seeds. Cook and stir for 2 minutes. Add onion, jalapenos, and garlic. Cook, stirring occasionally, until vegetables are tender and fragrant but not soft, about 15 minutes.
- Place vegetables in a 24-ounce wide-mouth canning jar. Pour in the cooled vinegar mixture until liquid reaches 1 inch from the top. Pour olive oil on top and secure the lid. Allow to cool to room temperature. The carrots are ready to serve after 1 hour but best after sitting for 24 hours.
Nutrition Facts : Calories 64.6 calories, Carbohydrate 8.2 g, Fat 3.4 g, Fiber 2.4 g, Protein 1 g, SaturatedFat 0.5 g, Sodium 335.2 mg, Sugar 3.7 g
PICKLED SPICY CARROTS
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Time P7D
Yield Makes 2 pints
Number Of Ingredients 9
Steps:
- Combine vinegar, 3/4 cup water, sugar, spices, and 2 tablespoons salt in a saucepan. Bring to a boil, stirring until sugar is dissolved. Fill clean containers tightly with carrots. Add boiling brine to cover completely. Let cool completely. Cover, label, and refrigerate at least 1 week before serving, or up to 3 months.
SPICED CARROTS
Provided by Jean Touitou
Categories Side Easter Low Cal High Fiber Low Sodium Spice Curry Root Vegetable Carrot Healthy Low Cholesterol Bon Appétit Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 7
Steps:
- Heat oil in a large skillet over medium heat. Add ras-el-hanout, if using, and curry powder; reduce heat to medium-low and cook, stirring often, until fragrant, 2-3 minutes. Add carrots; cook, stirring often, until still slightly firm to the bite, 6-7 minutes. Season with salt and pepper. Add broth; simmer until all liquid is absorbed and carrots are tender, 6-7 minutes longer.
KICKED UP CARROTS
A twist on the traditional cooked carrots. I needed something quick to put in my wife's lunch for the next day and suddenly came up with this brainstorm. We both loved the flavor. I don't measure when I make new recipies and this is a doubled version meant to serve two people since the orignal was whipped together for one person, so adjust these measurements to suit your own taste.
Provided by bonita_colombia
Categories Vegetable
Time 30m
Yield 2-4 serving(s)
Number Of Ingredients 7
Steps:
- Peel and thinly slice carrots. About a quarter of an inch or so.
- Place carrots in a sauce pan with plenty of water to cover.
- Cook carrots at a boil over medium high heat till they are tender.
- About a minute before removing the carrots from stove add your raisins to the water to allow them to hydrate.
- Remove the pan from stove when the carrots are done and drain the water, returning carrots and raisins to the pan afterward.
- Drop the heat to low and return the pan to the stove adding the butter to the pan.
- Once the butter is melted add the brown sugar and cyanne pepper gently mixing in the flavors.
- Finally add the salt and pepper to your own personal preference.
Nutrition Facts : Calories 283.3, Fat 17.7, SaturatedFat 11, Cholesterol 45.8, Sodium 211.6, Carbohydrate 32.8, Fiber 4.1, Sugar 22.9, Protein 1.9
SPICED CARROTS WITH PISTACHIOS
Satisfy everyone during the holidays with this side that mixes carrots with pistachios and raisins. It's gluten free, vegan and vegetarian, too. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- Place carrots in a large saucepan; add 1 in. of water. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until crisp-tender. Drain and set aside. , In the same pan, combine the butter, brown sugar, pie spice, salt and pepper; cook and stir until butter is melted. Add carrots, raisins and pistachios; cook and stir over medium heat for 5 minutes or until glazed.
Nutrition Facts : Calories 181 calories, Fat 8g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 223mg sodium, Carbohydrate 26g carbohydrate (18g sugars, Fiber 4g fiber), Protein 3g protein.
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
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