Spicedbutterglazedcarrots Recipes

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.

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

SPICY PICKLED CARROTS

Spicy Pickled Carrots image

These Spicy Pickled Carrots require minimal fuss, but produce maximum flavour! They're a fantastic addition to so many meals, and add beautiful colour to dishes!

Provided by Alexandra

Categories Pickles Side Dish

Time 1h20m

Number Of Ingredients 5

Ingredients

2 large (300 g) carrots
3/4 cup (180 ml) apple cider vinegar (See Note 1)
3/4 cup (170 g) sugar
1 tsp salt (See Note 2)
1/2 tsp chilli/red pepper flakes

Steps:

Sterilise the jar or jars you'll be using to store the carrots.Choose glass jars with an airtight, metal lid and ensure they have been washed by hand in hot soapy water then rinsed well. Check that the metal lids do not have rubber inserts. Preheat the oven to 130 Degrees C (270 F) and place the jars in the oven for 15-20 minutes.
Thinly slice the carrots, using a mandolin or sharp knife.You want them to be as thin as possible.
Place the carrot slices in your sterilised jar.
Combine the vinegar, sugar, salt and chilli flakes in a non-reactive saucepan. On a medium heat, stir to dissolve the sugar.Once the sugar is dissolved, simmer the liquid for 3 minutes. See Note 3.
Carefully pour the pickling liquid into the jar of carrots, and seal. Allow the jar to cool before placing in the refrigerator.
Can be consumed once cool, but best to leave for 24-48 hours for the flavours to develop.When serving, add some more red pepper flakes if you wish.

Nutrition Facts : Calories 621 kcal, Carbohydrate 152 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 2352 mg, Fiber 1 g, Sugar 150 g, ServingSize 1 serving

SPICED CARROTS

Spiced Carrots image

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

Ingredients

1 ½ pounds carrots, sliced
⅓ cup white wine, or more to taste
6 tablespoons margarine
½ teaspoon ground nutmeg
½ teaspoon ground cinnamon
¼ teaspoon ground ginger
⅔ cup raisins
2 tablespoons light brown sugar

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 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

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