Sweet And Tangy Carrots Recipe Recipe For Zucchini

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SWEET 'N TANGY CARROTS



Sweet 'n Tangy Carrots image

Categories     [Vegetables]

Number Of Ingredients 1

[Simplot Simple Goodness Parisian Carrots,Canola oil,Butter,Brown sugar, packed,Dijon mustard,Salt,White pepper, ground,Parsley, fresh, chopped]

Steps:

  • Preheat oven to 400°F.
  • Toss frozen carrots in canola oil. Spread on a sheet pan and roast until tender, 15-18 minutes.
  • Melt the butter in a large sauté pan. Add the brown sugar, mustard, salt and pepper. Stir over low heat until well blended. Add the roasted carrots back into the pan and toss to coat thoroughly. Sprinkle with parsley and serve.

SWEET 'N' TANGY CARROTS



Sweet 'n' Tangy Carrots image

With an irresistible brown sugar-mustard sauce, these simple simmered carrots bring bright flavor and color to the table. -Paula Zsiray, Logan, Utah

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 8 servings.

Number Of Ingredients 7

2 pounds carrots, sliced
1/4 teaspoon salt
1/2 cup packed brown sugar
3 tablespoons butter
2 tablespoons Dijon mustard
1/4 teaspoon white pepper
2 tablespoons minced fresh parsley

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.

Nutrition Facts : Calories 143 calories, Fat 5g fat (3g saturated fat), Cholesterol 11mg cholesterol, Sodium 257mg sodium, Carbohydrate 25g carbohydrate (21g sugars, Fiber 3g fiber), Protein 1g protein.

CARROT AND ZUCCHINI CASSEROLE



Carrot and Zucchini Casserole image

Carrots and zucchini are baked in a rich and cheesy casserole and topped with a crunchy bread crumb layer.

Provided by Angela

Categories     Fruits and Vegetables     Vegetables     Squash

Time 1h25m

Yield 6

Number Of Ingredients 12

2 cups sliced carrots
2 cups peeled and sliced zucchini
¼ cup chopped onion
2 tablespoons butter
2 tablespoons all-purpose flour
1 ½ cups half-and-half
2 cubes chicken bouillon
½ cup shredded Colby-Jack cheese
½ teaspoon dry mustard
½ teaspoon dried dill weed
seasoned dry bread crumbs
¼ cup butter, melted

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease the inside of a 2-quart casserole dish.
  • Boil carrots in a pot of lightly salted water until slightly tender, about 10 minutes. Add zucchini and onion; boil until zucchini is tender, 5 to 10 more minutes. Drain.
  • Melt 2 tablespoons butter in a large skillet over medium heat. Whisk flour into melted butter forming a paste, 1 to 2 minutes. Stir half-and-half into paste, stirring constantly, until mixed. Add bouillon cubes and stir until dissolved, 1 to 2 minutes. Add Colby-Jack cheese, mustard, and dill; whisk until cheese is melted, 2 to 3 minutes. Stir in vegetables. Transfer mixture to prepared casserole dish.
  • Mix bread crumbs with 1/4 cup melted butter in a bowl until butter is fully incorporated. Sprinkle over top of casserole.
  • Bake casserole in the preheated oven until bubbling and topping is browned, about 45 minutes.

Nutrition Facts : Calories 336.8 calories, Carbohydrate 24.7 g, Cholesterol 64 mg, Fat 23.4 g, Fiber 2.7 g, Protein 8.4 g, SaturatedFat 14.4 g, Sodium 744.8 mg, Sugar 4.3 g

SWEET 'N' TANGY CARROTS



Sweet 'n' Tangy Carrots image

Make and share this Sweet 'n' Tangy Carrots recipe from Food.com.

Provided by Courtly

Categories     Vegetable

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 7

2 lbs carrots, sliced
1/4 teaspoon salt
1/2 cup packed brown sugar
3 tablespoons butter
2 tablespoons Dijon mustard
1/4 teaspoon white pepper
2 tablespoons minced fresh parsley

Steps:

  • Place carrots in large saucepan; sprinkle with salt and cover with water. Bring to a boil. Reduce heat; cover and simmer until tender, about 8 minutes. Drain well.
  • Return carrots to the pan; add brown sugar, butter, mustard and pepper. Cook and stir over low heat until well coated. Sprinkle with parsley. Serve with a slotted spoon.

SWEET AND TANGY CARROTS



Sweet And Tangy Carrots image

A sweet tangy glazed carrots side that may be prepared ahead whether for a weeknight dinner, or your holiday table!

Provided by Jenny from Not Entirely Average

Categories     Side Dish

Time 1h5m

Number Of Ingredients 9

5 cups carrots (sliced into coins and cooked )
1/2 cup green pepper (chopped fine)
1/2 cup sweet or Spanish onion (chopped fine)
2/3 cup granulated sugar
1/2 cup apple cider vinegar
1/3 cup vegetable oil
1 tablespoon Dijon mustard (may be original or whole grain)
1 tablespoon Worcestershire sauce
1 (10) ounce can condensed tomato soup

Steps:

  • Preheat oven to 350°F IF SERVING SAME DAY.
  • Butter a 2 quart casserole dish. Set aside.
  • In a large bowl, combine the cooked carrots, the chopped green pepper, and the chopped onion. Stir to combine. Set aside.
  • In a medium non-stick sauce pan, combine the remaining ingredients and whisk over medium heat until the mixture is well combined and bubbling. Reduce heat and add carrot mixture. Stir to combine.
  • Simmer over VERY LOW HEAT, stirring occasionally, for 25 minutes.
  • Add the thickened carrots to the buttered casserole dish. IF BAKING IMMEDIATELY, place in oven for 15 to 20 minutes until the mixture is hot and bubbly and a thin crust has formed over the top. IF MAKING AHEAD, allow mixture to cool completely before adding the thickened carrots to the buttered casserole dish. Cover and refrigerate until ready to heat. Pull from fridge 30 minutes before heating in a preheated 350°F oven for 30 to 40 minutes.
  • Serve the sweet and tangy carrots hot or at room temperature.

Nutrition Facts : ServingSize 1 serving, Calories 149 kcal, Carbohydrate 21 g, Protein 1 g, Fat 8 g, SaturatedFat 6 g, Sodium 80 mg, Fiber 2 g, Sugar 17 g, UnsaturatedFat 2 g

SWEET & SPICY CARROTS



Sweet & Spicy Carrots image

These carrots are a little bit different from all the other carrot recipes - they have an exotic flavor and go well with lamb and chicken.Leave out the raisins but yhey add to the flavor. I like to add a pinch more curry & chilli but it is up to you how spicy you like it

Provided by Bergy

Categories     Vegetable

Time 15m

Yield 4 serving(s)

Number Of Ingredients 10

1 1/2 lbs carrots, sliced diagonally (apprx 3 cups)
1/2 tablespoon olive oil
1/2 tablespoon butter or 1/2 tablespoon margarine
2 cloves garlic, crushed (or less)
1 teaspoon curry powder
1 teaspoon chili powder
salt & pepper
1 tablespoon honey
2 tablespoons cider vinegar
1/4 cup raisins (optional)

Steps:

  • Heat the oil& butter in a large skillet, over medium heat,add carrots& garlic Sprinkle in the dry spices and saute, stirring almost constantly until the carrots are as tender as you like them (7-9 minutes).
  • Meanwhile stir together the honey& vinegar.
  • Pour over the carrots, add raisins and saute, swishing the carrots around Serve immediately for 1 additional minute.

SWEET AND SPICY CARROTS



Sweet and Spicy Carrots image

Sweet and spicy! Very different!

Provided by Ursula

Categories     Side Dish     Vegetables     Carrots

Time 30m

Yield 8

Number Of Ingredients 9

2 (16 ounce) packages baby carrots
1 cup orange juice
¼ cup honey
½ cup apricot preserves
3 tablespoons Dijon mustard
2 tablespoons butter
2 tablespoons brown sugar
¼ teaspoon salt
⅛ teaspoon ground white pepper

Steps:

  • Mix carrots and orange juice in a large saucepan; bring to a boil, place a cover on the pan, reduce heat to low, and cook at a simmer until carrots are tender-crisp, 8 to 10 minutes. Drain carrots, reserving 1/4 cup of the orange juice.
  • Return carrots and reserved juice to the pan and place over medium heat. Stir honey, apricot preserves, Dijon mustard, butter, brown sugar, salt, and black pepper with the carrots and juice; cook and stir until sugar dissolves completely and the carrots are glazed and tender, about 10 minutes.

Nutrition Facts : Calories 178.1 calories, Carbohydrate 38.6 g, Cholesterol 7.6 mg, Fat 3.1 g, Fiber 3.4 g, Protein 1.1 g, SaturatedFat 1.9 g, Sodium 330.8 mg, Sugar 28.6 g

ZUCCHINI RELISH SWEET AND TANGY



Zucchini Relish Sweet and Tangy image

A canned recipe using summer squash spicing and sweetening it with love. Top a hot dog, burger, fried fish with this. Or add to mayonnaise for an easy tartar sauce. 8/2011 added garlic and used just red bell peppers.

Provided by Rita1652

Categories     Sauces

Time 1h

Yield 8 8 ounce jars, 128 serving(s)

Number Of Ingredients 15

8 cups diced zucchini, seeded removed
1 large onion, diced
1 large red bell pepper, diced
1 large green bell pepper, diced
6 garlic cloves, peeled and sliced (optional)
3 tablespoons pickling salt
2 cups sugar
2 cups vinegar
1 teaspoon celery seed
1 teaspoon mustard, seed
1 teaspoon mixed peppercorns
1 teaspoon turmeric
2 tablespoons chopped fresh basil
4 drops green food coloring, next batch i won (I found I like the color as is from the turmeric no green added)
pickling lime, Calcium chloride I used Pickling crisp granules

Steps:

  • In a large glass bowl place zucchini, peppers, onion. Stir in salt and top with cold water. Cover and chill 8 hour or over night.
  • Rinse and drain very well.
  • Place the rest of the ingredients in a large stainless steel pot. Bring to a boil and the simmer for 5 minutes stirring to be sure all sugar is dissolved.
  • Add in the zucchini mix and bring back to a boil then reduce to simmer. Simmer uncovered for 10 minutes.
  • Place 1/8 teaspoon per jar of pickling crisp granules if using into hot sterilized jars, no need to mix into the veggies.
  • Spoon relish into jars leaving 1/2 inch head space.
  • Wipe rims and adjust lids and bands. Place in a water bath for 10 minutes. Remove to cool out of draft for 12 hours. Check for sealing. Store for 1 year out of light and heat. Give as gifts.

Nutrition Facts : Calories 15.4, Sodium 164.8, Carbohydrate 3.6, Fiber 0.1, Sugar 3.5, Protein 0.1

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