Marinated Carrots Recipes

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MARINATED CARROTS



Marinated Carrots image

-Shannon Emmanuel, Charlotte, North Carolina

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 2 servings.

Number Of Ingredients 10

1/2 pound fresh baby carrots
1/4 cup chopped onion
1/4 cup chopped green pepper
1/2 cup tomato sauce
2 tablespoons sugar
2 tablespoons cider vinegar
1 tablespoon vegetable oil
1/2 teaspoon Worcestershire sauce
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Place 1 in. of water in a small saucepan; add carrots. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until crisp-tender. Drain. , In a small bowl, combine the carrots, onion and green pepper. In another bowl, combine the tomato sauce, sugar, vinegar, oil, Worcestershire sauce, salt and pepper. Pour over carrot mixture and stir to coat. Cover and refrigerate for several hours or overnight. Serve with a slotted spoon.

Nutrition Facts : Calories 180 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 679mg sodium, Carbohydrate 29g carbohydrate (21g sugars, Fiber 3g fiber), Protein 2g protein.

EASY MARINATED CARROTS



Easy Marinated Carrots image

This is a great vinaigrette recipe for carrots.

Provided by revjoecool

Categories     Side Dish     Vegetables     Carrots

Time 8h40m

Yield 8

Number Of Ingredients 11

2 pounds carrots, sliced
1 onion, chopped
1 green bell pepper, chopped
1 (10.75 ounce) can condensed tomato soup
1 cup white sugar
¾ cup white vinegar
½ cup vegetable oil
1 teaspoon Worcestershire sauce
1 teaspoon dry mustard
¼ teaspoon salt
¼ teaspoon ground black pepper

Steps:

  • Bring a pot of lightly salted water to a boil. Cook carrots in boiling water until soft but firm to the bite, about 10 minutes; drain. Transfer carrots to a container with a lid; add onion and bell pepper.
  • Stir tomato soup, sugar, vinegar, oil, Worcestershire sauce, mustard, salt, and black pepper together in a saucepan over medium heat; cook and stir until sugar is completely dissolved, about 5 minutes. Pour soup mixture over vegetables.
  • Cover the container and refrigerate vegetables, 8 hours to overnight.

Nutrition Facts : Calories 308.3 calories, Carbohydrate 44.5 g, Fat 14.8 g, Fiber 4.1 g, Protein 2.2 g, SaturatedFat 2 g, Sodium 370.8 mg, Sugar 34.6 g

MARINATED CARROTS



Marinated Carrots image

This recipe has been handed down through the generations. It is delicious hot or cold and will make a carrot lover out of anyone. I use either pre-cut carrot coins or baby carrots from the supermarket. Yummy!

Provided by QUIRKYIQ

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Pickled

Time 30m

Yield 16

Number Of Ingredients 7

2 pounds carrots, sliced
1 green bell pepper, seeded and diced
1 small onion, diced
½ cup white vinegar
¼ cup vegetable oil
1 (10.75 ounce) can condensed tomato soup
¾ cup sugar

Steps:

  • Place the carrots in a saucepan with enough lightly salted water to cover. Bring to a boil, and cook until almost done, about 5 minutes depending on how thick you slice them. Drain, and transfer to a large bowl. Add the bell pepper and onion to the bowl with the carrots.
  • While the carrots are cooking, combine the vinegar, oil, tomato soup and sugar in a saucepan. Bring to a boil, and cook for 1 minute. Pour the hot dressing over the vegetables. Serve immediately, or store in the refrigerator in a covered container and serve within 1 week.

Nutrition Facts : Calories 106 calories, Carbohydrate 18.1 g, Fat 3.9 g, Fiber 1.9 g, Protein 1 g, SaturatedFat 0.6 g, Sodium 145.2 mg, Sugar 13.7 g

MARINATED CARROTS



Marinated Carrots image

This is a nice snack to have on hand for all ages. You can increase the heat by adding dried pepper flakes, sliced jalapenos, or hot sauce.

Provided by Penny Stettinius

Categories     Vegetable

Time 2h15m

Yield 4-6 serving(s)

Number Of Ingredients 7

1/2 lb baby carrots, sliced in half, horizontally
1 -2 garlic clove, crushed
1/4 teaspoon dried oregano
kosher salt
freshly cracked black pepper
2 tablespoons red wine vinegar
olive oil

Steps:

  • Parboil the carrots until just tender, about 5 minutes.
  • Drain well and place in a deep serving dish.
  • Mix the garlic, oregano, salt and pepper and red wine and pour over the carrots.
  • Then pour the olive oil over the carrots to cover.
  • Wrap with plastic and chill for 2-3 hours before serving.

Nutrition Facts : Calories 21.2, Fat 0.1, Sodium 44.4, Carbohydrate 5, Fiber 1.1, Sugar 2.7, Protein 0.4

GLAZED GRILLED CARROTS



Glazed Grilled Carrots image

These glazed carrots, from Karen and Quinn Hatfield of the Los Angeles restaurant Odys and Penelope, are caramelized and sweetened from a quick hot turn on the grill, then tossed in a salty dressing of soy sauce, balsamic vinegar, garlic and ginger. Turning the carrots often and moving them around on the grill keeps them from burning. And if your carrots are burning but aren't yet cooked through, transfer them to a baking sheet and finish cooking in a 400-degree oven.

Provided by Jeff Gordinier

Categories     vegetables, side dish

Time 35m

Yield 4 servings

Number Of Ingredients 10

2 tablespoons balsamic vinegar
1 tablespoon soy sauce
1 tablespoon dark brown sugar
1/2 teaspoon finely chopped fresh rosemary
1/2 clove garlic, cut into paper-thin slices
1 teaspoon freshly grated ginger
2 tablespoons vegetable oil, plus more for the carrots
10 medium carrots, peeled, trimmed and cut in half lengthwise
Salt
1 green onion, thinly sliced

Steps:

  • In a large bowl, whisk together vinegar, soy sauce, sugar, rosemary, garlic and ginger until combined. Whisk in 2 tablespoons oil so dressing emulsifies; set aside.
  • Heat grill to low. Coat carrots with oil and season with salt. Grill carrots, covered, turning as needed to prevent burning, until nicely charred and fork tender, 20 to 25 minutes.
  • When carrots come off the grill, toss them immediately in the prepared dressing. Once they're coated, use tongs to transfer the carrots to a serving platter and garnish with green onion. Drizzle a few spoonfuls of the remaining dressing over the top.

Nutrition Facts : @context http, Calories 144, UnsaturatedFat 6 grams, Carbohydrate 19 grams, Fat 7 grams, Fiber 4 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 415 milligrams, Sugar 11 grams, TransFat 0 grams

MARINATED CARROTS



Marinated Carrots image

This is a very old recipe that was handed down to my Mother from her aunt, who we called "Aunt El", and who has long since passed away. I just found the recipe as I was packing up boxes in preparation for a major move. I have no idea how many it serves because a "bunch" of carrots is anybody's guess. I think of it more as a condiment or something to serve at a barbecue. If Splenda is used for the sugar it can be a very low calorie dish. Also, the ingredients are generally on hand, so it's pretty economical. Thanks Aunt El!

Provided by Normaone

Categories     Onions

Time 15m

Yield 8 serving(s)

Number Of Ingredients 10

2 bunches carrots, sliced
1 cup sugar
3/4 cup white vinegar
1 teaspoon dry mustard
1 can tomato soup
1 tablespoon Worcestershire sauce
2 tablespoons cooking oil
2 diced onions
1 diced green pepper
salt and pepper

Steps:

  • Cook carrots until crisp tender in salted water.
  • Drain Well.
  • Heat remaining ingredients, except onions and green pepper, until sugar has dissolved and mixture is well blended and hot.
  • Pour over carrots.
  • Add onion and green pepper.
  • Combine well.
  • Refrigerate at least 24 to 48 hours.

Nutrition Facts : Calories 179.6, Fat 3.9, SaturatedFat 0.6, Sodium 300.5, Carbohydrate 36, Fiber 1.3, Sugar 30.9, Protein 1.3

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Top Asked Questions

How to marinate carrots in vinegar?
Add any additional vinegar and water in equal amounts until the carrots are covered. Place a lid on the bowl and place them in the fridge to marinate for at least 4 hours. Remove the marinated carrots from the fridge, drain the vinegar and water. Place in a serving bowl and drizzle with olive oil before serving.
How to cook carrots and carrots in tomato sauce?
Place 1 in. of water in a small saucepan; add carrots. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until crisp-tender. Drain. In a small bowl, combine the carrots, onion and green pepper. In another bowl, combine the tomato sauce, sugar, vinegar, oil, Worcestershire sauce, salt and pepper.
What is the best way to cook carrots in olive oil?
Place the sliced carrots in a large mixing bowl, and add a generous drizzle of extra virgin olive oil (about 2 tablespoon or so.) Season with kosher salt and black pepper.
What is the best way to spice up a carrot salad?
A simple dash of kosher salt and black pepper begins the flavoring process. I like to place the carrots, olive oil, salt and pepper in a large mixing bowl, and using my hands, I just toss until the carrots are well combined.

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