GLAZED CARROTS
Simple dish with tender carrots with a buttery glaze and a mild sweetness.
Provided by Tricia McTamaney
Categories Side Dish Vegetables Carrots Glazed Carrot Recipes
Time 25m
Yield 8
Number Of Ingredients 5
Steps:
- Place carrots into a large saucepan, pour in enough water to reach depth of 1 inch, and bring to a boil. Reduce heat to low, cover, and simmer carrots until tender, 8 to 10 minutes. Drain and transfer to a bowl.
- Melt butter in the same saucepan; stir brown sugar, salt, and white pepper into butter until brown sugar and salt have dissolved. Transfer carrots into brown sugar sauce; cook and stir until carrots are glazed with sauce, about 5 more minutes.
Nutrition Facts : Calories 123.6 calories, Carbohydrate 17.6 g, Cholesterol 15.3 mg, Fat 6 g, Fiber 3.2 g, Protein 1.1 g, SaturatedFat 3.7 g, Sodium 193.8 mg, Sugar 12.1 g
CANDIED CARROTS
My family's favorite vegetable. They are great for the holidays, too!
Provided by Denyse
Categories Side Dish Vegetables Carrots
Time 40m
Yield 4
Number Of Ingredients 5
Steps:
- Place carrots in a pot of salted water. Bring water to a boil, reduce heat to a high simmer and cook about 20 to 30 minutes. Do not cook the carrots to a mushy stage!
- Drain the carrots, reduce the heat to its lowest possible setting and return the carrots to the pan. Stir in butter, brown sugar, salt and pepper. Cook for about 3 to 5 minutes, until sugar is bubbly. Serve hot!
Nutrition Facts : Calories 150.3 calories, Carbohydrate 24.5 g, Cholesterol 15.3 mg, Fat 6 g, Fiber 3.2 g, Protein 1.2 g, SaturatedFat 3.7 g, Sodium 123.2 mg, Sugar 18.7 g
SWEET BABY CARROTS
Honey, butter, and brown sugar make these baby carrots irresistible! It may not be the most nutritious recipe, but the carrots turn out so yummy, you won't care!
Provided by Lisa Altmiller
Categories Side Dish Vegetables Carrots
Time 25m
Yield 4
Number Of Ingredients 4
Steps:
- Place the carrots into a large pot and cover with salted water. Bring to a boil over high heat until tender, about 15 minutes. Drain and allow to steam dry for a minute or two.
- Return the pot to the stove; reduce the heat to medium-low. Melt the butter in the pot. Stir in the honey and brown sugar; add the carrots and stir until evenly coated; cook another 5 minutes
Nutrition Facts : Calories 401.7 calories, Carbohydrate 50.7 g, Cholesterol 61 mg, Fat 23.3 g, Fiber 3.2 g, Protein 1.4 g, SaturatedFat 14.6 g, Sodium 249.1 mg, Sugar 44.9 g
CARAMELISED CARROTS
Make and share this Caramelised Carrots recipe from Food.com.
Provided by Jubes
Categories Vegetable
Time 30m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Heat the oil and butter in a frying pan. Add the carrots and cook, covered, over a low heat, until the carrots have just tendered.
- Add the sugar, stir constantly, about 10 minutes, or until the carrots caramelise.
- Stir in the parsley and the vinegar.
CARAMELIZED CARROTS
From Better Homes & Gardens. During cooking, gently shake skillet to prevent carrots from sticking! Very good way to change up carrots.
Provided by CookinMamaof3
Categories Corn
Time 42m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Heat olive oil in large skillet, then add carrots, cut side down.
- Sprinkle with salt and cook, covered, for 10 minutes.
- Turn carrots, add garlic, cover and continue cooking for 10 minutes, or until tender and golden brown.
- Remove carrots to serving plate and cover to keep warm.
- Add whipping cream and cayenne pepper to the same skillet and bring to a boil.
- Reduce heat and gently boil for 2 to 4 minutes, until cream is slightly thickened.
- Pour over carrots and serve immediately.
Nutrition Facts : Calories 147.3, Fat 11, SaturatedFat 5.1, Cholesterol 27.2, Sodium 159, Carbohydrate 12, Fiber 3.2, Sugar 5.2, Protein 1.6
CARAMELISED CARROTS & ONIONS
The perfect caramelised carrots to accompany any roast - try them alongside your Christmas turkey
Provided by Cathryn Evans
Categories Dinner, Side dish, Vegetable
Time 55m
Number Of Ingredients 8
Steps:
- Blanch carrots in a pan of boiling salted water for 3 mins, drain well, then pat dry. In a large pan, melt the butter and oil, then fry the carrots, onions and thyme over a low heat for 30 mins until golden.
- Stir in the sugar and red wine and bubble for a few mins to boil off the alcohol. Add the vinegar, then continue to cook until syrupy, about 5 mins. Remove the sprigs of thyme and serve. Make up to 2 days ahead, stored in a covered container. Tip back into a pan and reheat or use a microwave.
Nutrition Facts : Calories 129 calories, Fat 7 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 13 grams sugar, Fiber 3 grams fiber, Protein 2 grams protein, Sodium 0.15 milligram of sodium
ROASTED, CARAMELIZED CARROTS WITH GARLIC
Oven roasted until the carrots are caramelized, it's so good and so super easy. Add the flavor of garlic and fresh parsley and send it over the top! This is a great side dish for any entree, and good enough to serve royalty! *Please do not use the little carrots marketed as "Baby carrots". Those are cut out pieces from deformed whole carrots and preserved in a chlorine bath since the pieces no longer have a skin to preserve them. I don't suggest cooking with pool water, either!
Provided by Penny Stettinius
Categories Vegetable
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat the oven to 375 degrees.
- Chop the carrots into 1" pieces, season with salt and pepper and toss with a couple tbs of olive oil.
- Place on a roasting pan. Do not cover.
- Roast in the oven for about 45 minutes and then toss with the chopped garlic and a bit more olive oil if needed.
- The carrots will need about 15 more minutes to soak in the garlic flavor and become caramelized.
- Remove from the oven and toss in the parsley.
Nutrition Facts : Calories 42.2, Fat 0.3, Sodium 65.6, Carbohydrate 9.8, Fiber 2.7, Sugar 4.4, Protein 1.1
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- Place cover on skillet and cook for 15 minutes, then remove and stir in the garlic. Cook uncovered, stirring occasionally, until tender, about 10-15 minutes, until fork tender.
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