Maple Carrots With Leeks Recipes

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BUTTER-BRAISED CARROTS AND LEEKS



Butter-Braised Carrots and Leeks image

Provided by Food Network Kitchen

Categories     side-dish

Time 35m

Yield 8 servings

Number Of Ingredients 9

6 bunches baby rainbow carrots (3 pounds with tops)
2 large leeks, halved lengthwise and cut into 1 1/2-inch pieces
5 tablespoons unsalted butter
Kosher salt
1 teaspoon finely grated lemon zest
1/2 teaspoon freshly grated nutmeg
Freshly ground pepper
1/2 cup chopped mixed fresh herbs (such as tarragon, chives, mint, parsley and/or basil)
1 tablespoon fresh lemon juice

Steps:

  • Trim the tops of the carrots. Scrub the carrots well but do not peel; halve lengthwise. Wash the chopped leeks thoroughly.
  • Melt the butter in a wide pot over medium heat. Add the leeks and 1/4 teaspoon salt and toss to coat. Cover and cook, stirring occasionally, until almost tender, about 8 minutes. Add the carrots, lemon zest, nutmeg, 1/2 teaspoon salt, 1/4 teaspoon pepper and 1/2 cup water. Cover and continue cooking, stirring occasionally, until the carrots are tender, 15 to 20 more minutes.
  • Add half of the herbs, the lemon juice, and salt and pepper to taste; toss. Transfer the vegetables to a platter and top with the remaining herbs.

MAPLE ROASTED CARROTS



Maple Roasted Carrots image

Roasting brings out the inherent sweetness in carrots--but add a little maple syrup and butter and you have a caramelized vegetable your kids (and you!) will actually want to eat seconds of.

Provided by Carolyn Casner

Categories     Healthy Carrot Side Dish Recipes

Time 35m

Number Of Ingredients 6

1 ½ pounds carrots, sliced 1/4 inch thick on the diagonal
2 tablespoons melted butter
2 tablespoons pure maple syrup
½ teaspoon salt
¼ teaspoon ground pepper
2 teaspoons snipped fresh chives

Steps:

  • Preheat oven to 400 degrees F.
  • Stir carrots, butter, maple syrup, salt and pepper together in a large bowl. Spread evenly on a large rimmed baking sheet and roast, stirring once, until tender, 20 to 25 minutes. Sprinkle with chives, if desired.

Nutrition Facts : Calories 98.1 calories, Carbohydrate 15.4 g, Cholesterol 10.2 mg, Fat 4.1 g, Fiber 3.2 g, Protein 1.1 g, SaturatedFat 2.5 g, Sodium 303.3 mg, Sugar 9.4 g

SAUTEED CARROTS AND LEEKS



Sauteed Carrots and Leeks image

A side to use when you have lots of carrots and leeks to use up from the garden. Wife likes it and so do the kids.

Provided by mcgerm

Categories     Side Dish     Vegetables     Carrots

Time 35m

Yield 6

Number Of Ingredients 8

2 leeks, finely chopped
4 carrots, finely chopped
⅓ cup chicken broth
2 tablespoons butter
1 tablespoon white sugar
½ teaspoon dried thyme
½ teaspoon kosher salt
⅛ teaspoon ground black pepper

Steps:

  • Combine leeks, carrots, chicken broth, butter, sugar, thyme, salt, and pepper in a skillet; bring to a boil. Reduce heat and simmer until liquid evaporates, about 15 minutes. Cook and stir mixture until leeks and carrots are lightly browned, 2 to 3 minutes.

Nutrition Facts : Calories 77.2 calories, Carbohydrate 10.3 g, Cholesterol 10.2 mg, Fat 4 g, Fiber 1.7 g, Protein 0.9 g, SaturatedFat 2.5 g, Sodium 221.3 mg, Sugar 5.2 g

SUNNY'S EASY MAPLE AND LEMON PAN-ROASTED CARROTS



Sunny's Easy Maple and Lemon Pan-Roasted Carrots image

Provided by Sunny Anderson

Categories     side-dish

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 10

1/2 cup maple syrup
2 tablespoons salted butter, melted
Zest of 1 lemon plus 2 tablespoons fresh lemon juice
1/2 teaspoon red chile flakes
Kosher salt
2 tablespoons olive oil
1 1/2 pounds rainbow carrots, scrubbed, stems trimmed and halved lengthwise
Kosher salt and freshly cracked black pepper
Flakey salt, for garnish
Chopped fresh Italian parsley or chopped carrot greens, for garnish

Steps:

  • For the glaze: In a medium bowl, whisk the maple syrup, butter, lemon zest and juice, chile flakes and a pinch of kosher salt.
  • For the carrots: In a large saute pan on medium to medium-high heat, add the olive oil and when it begins to swirl, add the carrots cut-side down and season with kosher salt and pepper. Cook to sear and caramelize, 5 to 10 minutes, then flip. On the flip, add the glaze and allow it to bubble and reduce, about 2 minutes. Pour everything onto a serving platter. Top with a sprinkle of flakey salt and chopped parsley or carrot greens.

MAPLE GLAZED CARROTS



Maple Glazed Carrots image

A super-easy side dish for any occasion. Nice sweet and salty flavor to the carrots!

Provided by cherbear

Categories     Side Dish     Vegetables     Carrots     Glazed Carrot Recipes

Time 30m

Yield 8

Number Of Ingredients 4

1 ½ pounds baby carrots
¼ cup butter
⅓ cup maple syrup
salt and ground black pepper to taste

Steps:

  • Place carrots into a pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 15 to 20 minutes. Drain and transfer carrots to a serving bowl.
  • Melt butter in a saucepan over medium-low heat. Stir maple syrup into melted butter and cook until warmed, 1 to 2 more minutes. Pour butter-maple syrup over carrots and toss to coat; season with salt and pepper.

Nutrition Facts : Calories 120 calories, Carbohydrate 17 g, Cholesterol 15.3 mg, Fat 6 g, Fiber 2.4 g, Protein 0.9 g, SaturatedFat 3.7 g, Sodium 100.8 mg, Sugar 11.9 g

MAPLE CARROTS



Maple Carrots image

"Nutritious carrots are extra sweet and appealing in this simple-to-fix recipe," says Beatrice Fulton of Bellevue, Washington. "Tarragon and maple syrup might seem like an odd combination, but those flavors combine well in this side dish."

Provided by Taste of Home

Categories     Side Dishes

Time 15m

Yield 2 servings.

Number Of Ingredients 3

1-1/2 cups sliced carrots
1 tablespoon maple syrup
1/8 to 1/4 teaspoon dried tarragon

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 tender. Drain. Stir in syrup and tarragon.

Nutrition Facts : Calories 66 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 33mg sodium, Carbohydrate 16g carbohydrate (12g sugars, Fiber 3g fiber), Protein 1g protein.

LEEKS AND CARROTS



Leeks and Carrots image

In Turkey, we serve this dish both hot and cold. It's up to you. Do not add rice in the beginning or it will become mushy. You can exclude lemon juice, but remember that lemon juice increases the cooking time. So if you do not want to use lemon juice, then you'd better to reduce cooking time.

Provided by fidem

Categories     One Dish Meal

Time 45m

Yield 1/2 kg, 4-6 serving(s)

Number Of Ingredients 9

1/2 kg leek
1 medium onion, chopped
2 carrots, peeled and sliced
3 tablespoons long-grain white rice
2 tablespoons olive oil
2 tablespoons lemon juice (fresh)
2 teaspoons sugar
1 teaspoon salt
500 ml boiling water

Steps:

  • Cut off the tough green leaves of leeks, wash thoroughly and cut crosswise into 4 cm slices. Set aside.
  • Heat oil in a medium skillet add onions and carrots. Saute until onions begin to color.
  • Add leeks to the mixture and continue to saute until leeks are tender (4-5 minutes).
  • Add water, sugar, salt, lemon juice. Stir, reduce heat and simmer for 10 minutes.
  • Add rice and stir.
  • Let it simmer for 15 minutes more.

ROASTED CARROTS AND LEEKS



Roasted Carrots and Leeks image

The combination of tender leaks and carrots make for a tasty side dish.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time 50m

Number Of Ingredients 5

1 bunch leeks (about 1 pound)
1 1/2 pounds large carrots
2 tablespoons olive oil
1 teaspoon coarse salt
1/4 teaspoon ground pepper

Steps:

  • Preheat oven to 375 degrees. Trim and discard dark-green parts from leeks. Halve leeks lengthwise, and cut crosswise into 1-inch pieces. Rinse well in cold water to remove grit.
  • On a rimmed baking sheet, toss leeks with carrots, cut into 1-inch chunks, and olive oil; season with coarse salt and ground pepper.
  • Spread in a single layer; roast until vegetables are golden and tender, tossing halfway through, about 40 minutes.

CARROTS AND LEEKS



Carrots and Leeks image

Provided by Ian Knauer

Categories     Side     Sauté     Quick & Easy     Dinner     Leek     Carrot     Spring     Potluck     Boil     Gourmet     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 5

3 medium leeks (white and pale green parts only)
3 tablespoons unsalted butter
1 lb carrots, cut diagonally into 1 1/4-inch pieces
1 1/4 cups water
1/2 cup red-wine vinegar

Steps:

  • Halve leeks lengthwise, then cut crosswise into 1-inch pieces and wash
  • Sauté leeks in butter with 1 teaspoon salt and 1/2 teaspoon pepper in a 12-inch heavy skillet over medium-high heat until softened, 5 to 6 minutes.
  • Stir in carrots, water, and vinegar. Cook, covered, over medium-high heat until carrots are tender, 20 to 25 minutes.
  • Boil, uncovered, until liquid has evaporated, 3 to 5 minutes.

MAPLE GLAZED CARROTS



Maple Glazed Carrots image

I like to make this side dish when I want to add some color to my meal. The touch of maple syrup is a nice surprise and so compatible with the carrot flavor. The crunch of pecans adds a special touch. -Sharon Bickett, Chester, South Carolina

Provided by Taste of Home

Categories     Side Dishes

Time 15m

Yield 2 servings.

Number Of Ingredients 5

1-1/2 cups baby carrots or sliced carrots
1/2 cup water
1 tablespoon butter
2 tablespoons maple syrup
1/4 cup chopped pecans

Steps:

  • In a small saucepan, bring carrots and water to a boil. Reduce heat; cover and cook for 10 minutes or until tender. Drain. Stir in the butter, syrup and pecans until the butter is melted.

Nutrition Facts : Calories 245 calories, Fat 16g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 105mg sodium, Carbohydrate 25g carbohydrate (18g sugars, Fiber 3g fiber), Protein 2g protein.

SAUTEED LEEKS AND CARROTS



Sauteed Leeks and Carrots image

From The Vegetarian 5-Ingredient Gourmet, by Nava Atlas. Leeks and carrots both have a natural sweetness that mingles nicely. This is a mild and pleasant side dish, good with pasta, potatoes, and soy dishes. We loved this dish.

Provided by Dancer

Categories     Onions

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 6

1 tablespoon light olive oil
1/4 cup dry white wine
3 medium leeks, white and palest green parts only, chopped and very well rinsed
4 large carrots, peeled and sliced
1 pinch nutmeg (optional)
salt & freshly ground black pepper

Steps:

  • Heat the oil and wine in a wide skillet.
  • Add the leeks and carrots, cover, and cook over medium-low heat, for about 8 to 10 minutes, or until tender-crisp.
  • Uncover and sauté, stirring frequently, until the leeks and carrots begin to turn golden.
  • Stir in the nutmeg, if desired, season with salt and pepper, and serve.

MAPLE-GLAZED CARROTS



Maple-Glazed Carrots image

Categories     Vegetable     Side     Stew     Christmas     Carrot     Fall     Winter     Maple Syrup     Bon Appétit     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 8

4 1/2 cups water
4 pounds carrots, peeled, cut on sharp diagonal into 1/4-inch-thick ovals (about 11 cups)
10 tablespoons (1 1/4 sticks) unsalted butter
3 tablespoons sugar
1 1/2 teaspoons coarse salt
6 tablespoons pure maple syrup
3 tablespoons (packed) dark brown sugar
2 tablespoons chopped fresh Italian parsley

Steps:

  • Combine 4 1/2 cups water, carrots, 4 tablespoons butter, sugar, and coarse salt in heavy large pot. Bring to boil. Reduce heat; cover and simmer until carrots are just tender when pierced with knife, about 10 minutes. Drain. (Can be prepared 3 hours ahead. Let stand at room temperature.)
  • Melt remaining 6 tablespoons butter in large nonstick skillet over medium-high heat. Add maple syrup and brown sugar and stir until sugar dissolves. Add carrots and cook until heated through, about 5 minutes. Season with salt and pepper.
  • Transfer carrots to large bowl. Sprinkle with parsley and serve.

MAPLE-AND-LIME-GLAZED CARROTS



Maple-and-Lime-Glazed Carrots image

Provided by Matt Lee And Ted Lee

Categories     side dish

Time 30m

Yield Serves 4

Number Of Ingredients 8

1 1/4 pounds carrots, peeled and trimmed, sliced on the bias 1/3-inch thick
2 tablespoons unsalted butter
1 small shallot, finely chopped
1/2 teaspoon freshly grated lime zest
1/4 cup grade A medium amber or dark amber maple syrup
1 tablespoon lime juice
Coarse sea salt
Freshly ground black pepper

Steps:

  • Pour cold tap water into a large pot fitted with a steamer basket to a depth of 1 inch. Bring to a boil over medium-high heat, add the carrots, cover and cook just until the carrots have lightened in color and are barely tender, about 4 minutes.
  • Preheat the broiler with a rack set about 4 inches from the heat. In a large ovenproof skillet, melt the butter until frothy and add the shallot and lime zest. Sauté, stirring occasionally, over medium heat until the shallot is translucent, but not browned, about 4 minutes. Add the carrots, maple syrup, lime juice and a pinch of salt and stir to coat. When the mixture begins to bubble, continue to simmer 6 to 8 minutes, or until the liquid is reduced by half and is syrupy.
  • Transfer the skillet to the broiler and cook until the edges of the carrots have just begun to brown, about 5 minutes. Finish the dish with a sprinkling of salt and a few coarse grinds of black pepper.

Nutrition Facts : @context http, Calories 170, UnsaturatedFat 2 grams, Carbohydrate 29 grams, Fat 6 grams, Fiber 4 grams, Protein 2 grams, SaturatedFat 4 grams, Sodium 426 milligrams, Sugar 19 grams, TransFat 0 grams

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