Steamed Brussels Carrots With Tangy Maple Sauce Recipes

STEAMED BRUSSELS & CARROTS WITH TANGY MAPLE SAUCE

Steps:

• Peel and slice your carrots and cut the stems off of your brussels sprouts. If you have any too big sprouts, cut them in half so they are about the same size as all the pieces, so you have even cooking.
• Put the veggies into a steamer with lid and steam for 15 minutes until fork tender.
• Meanwhile, mix together the vinegar, syrup, oil, salt, and pepper for the vinaigrette.
• After steaming, pour the veggies into a bowl with the nuts and pour the vinaigrette over them.
• Toss to coat then serve!

MAPLE-BRAISED CARROTS

Steps:

• Trim and peel 1 1/2 pounds carrots; halve lengthwise and crosswise. Melt 2 tablespoons butter in a skillet over medium-high heat. Add 2 teaspoons grated ginger and cook 30 seconds. Add the carrots, 3 tablespoons maple syrup, 4 strips lemon zest, 2 thyme sprigs, 3/4 teaspoon kosher salt, a pinch of cayenne and 1/2 cup water; stir. Bring to a boil, then cover and simmer until tender but still saucy, 15 minutes. Discard the thyme; top with chopped chives.

ROASTED BRUSSELS SPROUTS AND CARROTS

Steps:

• Whisk 2 tablespoons vegetable oil, the juice of 1/2 lime, 2 teaspoons sugar, 1 minced garlic clove, 1 teaspoon kosher salt and a pinch of red pepper flakes. Toss with 1 pound quartered Brussels sprouts and 1/2 pound sliced carrots on a baking sheet. Roast at 450 degrees F until tender, about 25 minutes. Toss with the juice of 1/2 lime, and salt and chopped mint to taste.

QUICK STEAMED CARROTS

Steps:

• Put baby carrots in an open glass container with the water.
• Microwave on high for 3 to 5 minutes until tender.
• Drain and toss with orange juice, honey and ginger.

MAPLE GLAZED CARROTS

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.

MAPLE GLAZED CARROTS

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.

MAPLE-FLAVORED BRUSSELS SPROUTS WITH CARROTS

Steps:

• Bring a sauce pan of water to boil, add salt and brussels sprout.
• Cook for 3 minutes.
• Add carrats and cook for another 3-4 minutes, until veggies are crisp/tender.
• Sprouts should be bright green.
• Drain, and rinse under cold water.
• Warm olive oil over medium heat.
• Add veggies, salt and pepper to taste.
• Saute for 2-3 minutes.
• Drizzle with maple syrup and stir to coat.

SWEET 'N' TANGY CARROTS

Steps:

• Place 1 in. of water, carrots and salt in a large saucepan; bring to a boil. Reduce heat; cover and simmer until tender, 15-20 minutes. Drain., Return carrots to pan; add the brown sugar, butter, mustard and pepper. Cook and stir over low heat until well coated. Sprinkle with parsley. Serve with a slotted spoon.

STEAMED CARROTS WITH GARLIC-GINGER BUTTER (WEIGHT WATCHER FRIEND

Steps:

• Prepare garlic; let stand 10 minutes.
• Steam carrots, covered, 10 minutes or until tender.
• Heat butter in large nonstick skillet over medium heat. Add garlic and ginger to pan; cook 1 minute, stirring constantly. Remove from heat; stir in carrots, cilantro, and remaining ingredients.