Spicy Carrot Sticks Recipes
SPICY CARROTS
While the entree cooks, fix a speedy stovetop side dish of Spicy Carrots. "After my sister brought the carrots to a family gathering, my husband begged me to asked for the recipe," recalls Dawn Flanigan of Westville, Ohio. Folks who like horseradish will enjoy the tangy-sweet combination. "It tastes too good to be so quick and easy," Dawn Assures. "I use baby carrots to save time, but regular carrots can be sliced into sticks instead," she adds.
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 5 servings.
Number Of Ingredients 6
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; stir in the sugar, horseradish and parsley. Add the carrots, salt and pepper; stir gently to coat.
Nutrition Facts : Calories 96 calories, Fat 5g fat (3g saturated fat), Cholesterol 12mg cholesterol, Sodium 134mg sodium, Carbohydrate 14g carbohydrate (10g sugars, Fiber 2g fiber), Protein 1g protein.
SPICED CARROT STRIPS
Carrots are readily available year-round, but their beautiful harvest color is perfect this time of year. These lightly sweet strips get unique flavor from cinnamon, which enhances the fresh carrot taste. Give this special yet simple side dish a try! -Ruth Andrewson, Leavenworth, Washington
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 4-6 servings.
Number Of Ingredients 5
Steps:
- Place carrots in a saucepan; cover with water. Cook for 8-10 minutes or until crisp-tender; drain. Combine the butter, sugar, salt and cinnamon; add to carrots and toss to coat.
Nutrition Facts : Calories 68 calories, Fat 4g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 453mg sodium, Carbohydrate 8g carbohydrate (6g sugars, Fiber 2g fiber), Protein 1g protein.
SPICY CARROT STICKS
Make and share this Spicy Carrot Sticks recipe from Food.com.
Provided by MizzNezz
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Cook carrot sticks in enough water to cover for about 10 minutes.
- Drain.
- Add butter and spices; toss until coated well.
SPICY CARROT DIP
Make and share this Spicy Carrot Dip recipe from Food.com.
Provided by FDADELKARIM
Categories Onions
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Cook the carrots & garlic in a pan of boiling water until tender. Remove from heat & drain.
- Heat the olive oil in a frying pan then add the onion & cook 3 minutes. Reduce heat then add the cumin & cook until fragrant.
- Stir in the lemon juice, harissa, carrots & garlic, heat for another minute or two.
- Remove from heat then mash together. Add salt & pepper to taste.
- Serve chilled with bread.
Nutrition Facts : Calories 140.9, Fat 7.4, SaturatedFat 1, Sodium 120.2, Carbohydrate 18.7, Fiber 5.1, Sugar 8.3, Protein 2
SPICY GLAZED CARROTS
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
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
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 CARROT STICKS
Zanne Stewart, Gourmet's executive food editor, originally developed these carrot sticks to take on a picnic, but they were such a hit they've become a staple in her refrigerator. Best of all, they don't need to be sealed in sterilized jars, so they're a snap to make.
Categories Condiment/Spread Garlic Side Marinate Thanksgiving Vegetarian Vinegar Carrot Fall Vegan Dill Seed Gourmet Fat Free Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 10 to 12 servings
Number Of Ingredients 7
Steps:
- Blanch carrots in a 4-quart nonreactive saucepan of boiling salted water 1 minute, then drain in a colander and rinse under cold water to stop cooking. Transfer carrots to a heatproof bowl.
- Bring remaining ingredients to a boil in saucepan, then reduce heat and simmer 2 minutes. Pour pickling liquid over carrots and cool, uncovered. Chill carrots, covered, at least 1 day for flavors to develop.
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SPICY CARROT STICKS | MISS CHINESE FOOD
2020-05-07 Jump to Recipe Print Recipe. Spicy Carrot Sticks. When it comes to dried radishes, everyone is familiar with it. I remember that when I was a large number of radishes when I was a child, my mother would dry a lot of them every year. Although vegetables are more abundant in all seasons, and dried radishes are also sold in supermarkets and markets, I …
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2018-04-04 STEP 1: Slice carrots, onions, peppers, and garlic, and add to a medium-sized pot, along with the herbs. STEP 2: Mix in the remaining ingredients and bring to a boil. STEP 3: Remove the pot from the stove and allow to cool slightly. STEP 4: Pour the mixture into one quart sterilized jar and seal. The carrots will be ready to eat in three days.
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PICKLED, SPICY CARROT STICKS RECIPE | YUMMLY | RECIPE | SPICY CARROTS ...
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Step 1. In a 3-quart saucepan combine vinegar, 2 cups water, the sugar, 2 Tbsp. kosher salt, and the paprika. Bring to boiling. Boil, uncovered, one minute. Cover; keep hot on low. Pack a hot, clean pint canning jar with 1 thyme sprig and carrots, leaving 1/2-inch headspace. Pour hot brine over carrots, maintaining 1/2-inch headspace.
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SPICY CARROT STICKS RECIPE - SIMPLE CHINESE FOOD
Spicy Carrot Sticks ★★★★★ Xiaoyuan Review Menu As we all know, white radish has a lot of moisture, and this spicy white radish strips remove the excess moisture by pickling, but also remove the smell of stinky radish; At the same time, it is easier to absorb the spicy juice, and it tastes very crispy. It is a very refreshing side dish. ★★★★★ Creative Index Spicy Carrot Sticks
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2020-06-10 Instructions. Place all the ingredients except the carrots into a pot and heat. Once the water is boiling, add the cleaned carrots to the pot and boil for 3 or 4 minutes. They must remain crisp, so do not cook them for too long. Remove the carrots and allow them to cool. Keep the pickling liquid .
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2013-03-26 1. Bring a small pot of water to a boil in which to blanch the carrots. 2. Prepare 1 pint and a half jar, or 2 12-ounce jelly jars. Place lid (s) in a small pot of water and bring to the barest bubble to soften sealing compound. 3. Peel carrots and trim to fit jars. Cut into thin sticks.
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SPICY PICKLED CARROTS CANNING RECIPE + 4 OTHER CANNING RECIPES …
2014-09-11 Spicy Pickled Carrots Canning Recipe. Ingredients-4 pounds of carrots; 3 cups of vinegar; 2 cups of water; 2 tablespoons of sugar; 2 teaspoons of kosher salt; 1 clove of garlic per jar; 1 teaspoon of pickling spice per jar; 1 teaspoon of chilli flakes per jar (this gives a mild to medium heat, add more or less depending on how spicy you want ...
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