Sweet And Tangy Carrots Recipe Recipes Recipe For Deviled

MICROWAVE SWEET AND SPICY CARROTS WITH SCALLIONS

Steps:

• Cut the carrots using a roll-cut: one carrot at a time, slice diagonal chunks from the carrot, rolling it a quarter-turn between cuts to create faceted bite-size pieces.
• Combine the coconut oil, brown sugar, cumin, crushed red pepper and 1 teaspoon salt in an 8-inch square baking dish. Microwave on high until just melted, about 30 seconds. Stir in the vinegar and carrots. Cover with a vented lid or plastic wrap with 6 small holes poked in it.
• Microwave on high for 5 minutes. Uncover, being careful to avoid the steam, and give the carrots a stir. Cover again and microwave on high, stirring every 5 minutes, until the carrots are tender and have absorbed most of the liquid, about 10 more minutes. Uncover and stir in all but 1 teaspoon of the scallions. Transfer to a serving dish, top with the reserved scallions and serve immediately.

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.

SWEET BABY CARROTS

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

SWEET AND SPICY CARROTS

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.

SWEET AND SPICY AIR FRYER CARROTS

Steps:

• Toss the carrots with the butter, sugar, salt, chili powder, black pepper and cayenne pepper, if using, in a medium bowl. Transfer the carrots to a 6-quart air fryer in a single layer and cook at 400 degrees F until browned and slightly charred on the edges, about 10 minutes (see Cook's Note). Sprinkle with the mint and serve immediately.

SWEET 'N' TANGY CARROTS

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 BABY CARROTS

Steps:

• Place carrots in a large pot and cover with salted water. Bring to a boil over high heat and cook until carrots are tender, about 15 minutes. Remove from the stove and drain carrots in a strainer.
• Return the pot to the stove, add butter, and reduce the heat to medium-low. When butter is melted, stir in brown sugar and honey. Add carrots and stir until evenly coated. Cook for 5 more minutes before serving.