Spiced Glazed Carrots With Dill Recipes

CARROTS WITH DILL

Carrots with Dill image

Dorothy Pritchett of Wills Point, Texas shares a great way to present sweet, tender carrots. She glazes the colorful coins with margarine and adds dill just before serving for a simple, savory side dish.

Provided by Taste of Home

Categories Side Dishes

Time 15m

Yield 5 servings.

Number Of Ingredients 4

Ingredients

1 pound carrots, sliced 1/8 inch thick
2 tablespoons water
4 teaspoons reduced-fat margarine
1 to 2 tablespoons snipped fresh dill or 1 to 2 teaspoons dill weed

Steps:

Place carrots, water and margarine in saucepan. Cover and bring to a boil over high heat. Reduce heat; simmer for 8 minutes or until the carrots are crisp-tender. Uncover and simmer until liquid has evaporated. Stir in dill.

Nutrition Facts :

SPICED GLAZED CARROTS WITH DILL

Spiced Glazed Carrots With Dill image

This recipe, taken from North African Cooking, by Walden, is a twist on traditional Tunisian Mzoura.

Provided by Linky

Categories Vegetable

Time 17m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

1 lb carrot, cut into thin sticks
1/4 cup butter
1 tablespoon sugar
1/2 inch piece ginger, shredded
1 orange, grated rind
salt and pepper
2 -4 sprigs dill, chopped for garnish

Steps:

Place ingredients into saucepan; cover with water.
Bring to boil, simmer about 12 minutes, until carrots are tender and liquid has evaporated. (Shake pan so carrots don't stick.).
Garnish with dill.

Nutrition Facts : Calories 175.9, Fat 11.8, SaturatedFat 7.3, Cholesterol 30.5, Sodium 179.7, Carbohydrate 17.9, Fiber 4, Sugar 11.6, Protein 1.5

SPICY BROWN SUGAR CARROTS

Spicy Brown Sugar Carrots image

Provided by Sandra Lee

Categories side-dish

Time 15m

Yield 8 servings

Number Of Ingredients 8

Ingredients

2 pounds carrots, peeled and cut on the bias into 2 1/2-inch pieces
1/4 cup apple cider
1/4 cup light brown sugar
1/2 teaspoon pumpkin pie spice
1/4 teaspoon chili powder
2 tablespoons butter
Salt and freshly ground black pepper
2 tablespoons freshly chopped parsley leaves, for garnish

Steps:

Bring a large pot of salted water to a boil over medium heat and add the carrots. Cook for 2 minutes, then drain in a colander and set aside.
In a medium-size pot combine all the remaining ingredients, except the parsley, and bring to a simmer over low heat. Add the drained carrots and toss to combine. Simmer on low heat for 5 minutes to incorporate flavors. Transfer to a serving bowl, garnish with parsley and serve.

GLAZED SPICED CARROTS

Glazed Spiced Carrots image

Glazed carrots are a classic side dish for all kinds of special occasions. They're the perfect accompaniment for all kinds of main entrees. This recipe is very easy to put together, leaving your oven and stove top free for other cooking creations. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories Side Dishes

Time 6h10m

Yield 6 servings.

Number Of Ingredients 11

Ingredients

2 pounds small carrots
1/2 cup peach preserves
1/2 cup butter, melted
1/4 cup packed brown sugar
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/8 teaspoon ground nutmeg
2 tablespoons cornstarch
2 tablespoons water
Toasted chopped pecans, optional

Steps:

Place carrots in a 3-qt. slow cooker. Combine the preserves, butter, brown sugar, vanilla, cinnamon, salt and nutmeg. Combine cornstarch and water until smooth; stir into preserve mixture. Pour over carrots., Cover and cook on low for 6-8 hours or until tender. Stir carrots; sprinkle with pecans if desired.

Nutrition Facts : Calories 290 calories, Fat 15g fat (10g saturated fat), Cholesterol 40mg cholesterol, Sodium 327mg sodium, Carbohydrate 39g carbohydrate (32g sugars, Fiber 3g fiber), Protein 1g protein.

SPICED BUTTER-GLAZED CARROTS

Spiced Butter-Glazed Carrots image

I made this to go along side a Morroccan Chicken dish. It would be wonderful with ham or lamb as well if you enjoy a bit of spice.

Provided by Annacia

Categories Vegetable

Time 40m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

2 tablespoons butter
3/4 cup finely chopped onion
1/2 inch piece fresh gingerroot, peeled, cut into thin slices, then each slice cut into strips
4 whole green cardamom pods, smashed
1 garlic clove, thinly sliced
1 1/2 lbs medium carrots, peeled, cut on deep diagonal into 1/3-inch-thick ovals (about 14)
1 cup low sodium chicken broth (may need more)
white pepper

Steps:

Melt butter in medium skillet over medium heat.
Add onion, ginger, cardamom pods with seeds, and garlic; sprinkle with salt and pepper. Cook until onion is soft, stirring frequently, about 4 minutes.
Add carrots; stir to coat.
Add 1 cup chicken broth; bring to boil. Reduce heat to medium-low, cover, and simmer until just tender, about 8 minutes.
Uncover, increase heat to high, and boil until butter glazes carrots, tossing occasionally, about 5 minutes. Season with salt and white pepper.
Do ahead Can be made 2 hours ahead. Rewarm over medium heat, adding more broth by tablespoonfuls as needed.

Nutrition Facts : Calories 95.6, Fat 4.4, SaturatedFat 2.5, Cholesterol 10.2, Sodium 125, Carbohydrate 13.4, Fiber 3.5, Sugar 6.3, Protein 2.1

SPICY GLAZED CARROTS

Spicy Glazed Carrots image

Traditional glazed carrots with a little kick. Adjust spices as desired, with more cayenne if you like it hot.

Provided by BAJUNKIN

Categories Side Dish Vegetables Carrots Glazed Carrot Recipes

Time 20m

Yield 4

Number Of Ingredients 6

Ingredients

2 tablespoons vegetable oil
2 cups sliced carrots
¼ cup brown sugar
1 teaspoon ground cinnamon
½ teaspoon cayenne pepper, or to taste
⅛ teaspoon freshly grated nutmeg

Steps:

Heat vegetable oil in a skillet over medium heat. Cook and stir carrots with brown sugar, cinnamon, cayenne pepper, and nutmeg in the hot oil until carrots are glazed, coated with spices, and tender, 10 to 15 minutes.

Nutrition Facts : Calories 140.1 calories, Carbohydrate 20 g, Fat 7 g, Fiber 2.1 g, Protein 0.6 g, SaturatedFat 1.1 g, Sodium 46.1 mg, Sugar 16.3 g

CARROTS IN DILL BUTTER

Carrots in Dill Butter image

Delicious with seafood.

Provided by Michele O'Sullivan

Categories Side Dish Vegetables Carrots

Time 40m

Yield 6

Number Of Ingredients 6

Ingredients

8 carrots, peeled and sliced into 1 inch pieces
½ cup water
2 tablespoons butter
1 teaspoon white sugar
½ teaspoon salt
½ teaspoon dill seed

Steps:

In a medium-sized heavy saucepan, combine carrots, water, butter, sugar, salt and dill seed. Bring to a boil; reduce heat, cover and simmer 25 to 30 minutes, or until carrots are tender and most of the liquid is absorbed.

Nutrition Facts : Calories 64.2 calories, Carbohydrate 7.1 g, Cholesterol 10.2 mg, Fat 4 g, Fiber 2.4 g, Protein 0.7 g, SaturatedFat 2.5 g, Sodium 454.4 mg, Sugar 3.4 g

DILL-SPICED CARROTS

Dill-Spiced Carrots image

Provided by Ruth A. Matson

Categories Herb Side Carrot Sour Cream House & Garden

Yield Serves 4

Number Of Ingredients 5

Ingredients

8 young carrots
1 cup dill pickle juice
2 tablespoons fresh cut dill
1 tablespoon minced chives
1 cup sour cream

Steps:

Scrape and trim the carrots and quarter them lengthwise. Simmer them in the dill pickle juice until they can be easily pierced with a fork, about 20 to 25 minutes. They will not soften, but will stay pleasantly crunchy. Chill overnight in the pickle juice.
To serve, drain off the liquid and sprinkle the herbs on the carrots. Pass the sour cream in a separate bowl. Dill-Spiced Carrots should not be served on lettuce, but used as a salad garnish for cold chicken or a platter of cold cuts.

SPICED BUTTER-GLAZED CARROTS

Spiced Butter-Glazed Carrots image

Provided by Dorie Greenspan

Categories Ginger Herb Onion Side Quick & Easy Carrot Simmer Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 6 servings

Number Of Ingredients 8

Ingredients

2 tablespoons (1/4 stick) butter
3/4 cup finely chopped onion
1 (1/2-inch) piece fresh ginger root, peeled, cut into thin slices, then each slice cut into strips
4 whole green cardamom pods, smashed
1 garlic clove, thinly sliced
1 1/2 pounds medium-size carrots (about 14), peeled, cut on deep diagonal into 1/3-inch-thick ovals
1 cup (or more) low-salt chicken broth
Ground white pepper

Steps:

Melt butter in medium skillet over medium heat. Add onion, ginger, cardamom pods with seeds, and garlic; sprinkle with salt and pepper. Cook until onion is soft, stirring frequently, about 4 minutes. Add carrots; stir to coat. Add 1 cup chicken broth; bring to boil. Reduce heat to medium-low, cover, and simmer until just tender, about 8 minutes. Uncover, increase heat to high, and boil until butter glazes carrots, tossing occasionally, about 5 minutes. Season with salt and white pepper. Do ahead Can be made 2 hours ahead. Rewarm over medium heat, adding more broth by tablespoonfuls as needed.

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