SWEET 'N' TANGY CARROTS
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
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.
SWEET 'N TANGY CARROTS
Categories [Vegetables]
Number Of Ingredients 1
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 AND TANGY CARROTS
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
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 AND SPICY AIR FRYER CARROTS
Cooked carrots are given a major upgrade with this quick air fryer recipe. Cayenne pepper, black pepper and chili powder give these carrots a little heat, while brown sugar and butter mix to create a sweet caramel flavor. In 10 minutes, you'll have an impressive side that would have taken 45 minutes in the oven!
Provided by Food Network Kitchen
Categories side-dish
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 8
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-AND-SOUR CARROTS
Steps:
- Halve 1 pound carrots lengthwise and cut into 3-inch pieces; steam until tender, about 15 minutes. Meanwhile, simmer 2 tablespoons cider vinegar, 1 tablespoon olive oil, 2 teaspoons sugar, 1 smashed garlic clove and a pinch of salt until syrupy, about 3 minutes. Add a pinch of red pepper flakes. Season the carrots with salt and drizzle with the sweet-and-sour sauce. Top with chopped parsley.
SWEET 'N' TANGY CARROTS
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
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 SAVORY CARROTS RECIPE BY TASTY
Here's what you need: carrots, butter, garlic, fresh thyme, fresh rosemary, brown sugar
Provided by Jazzy Toodles
Categories Sides
Yield 4 servings
Number Of Ingredients 6
Steps:
- Heat a pan on medium-low heat and melt the butter. Add the garlic and herbs and keep stirring for about 3 minutes
- Add the carrots and stir into the butter to start cooking it, just for a couple minutes. Add the brown sugar and mix to combine until smooth.
- Coat the carrots in the sauce and cook for about 7-10 minutes on low heat, until carrots are fork-tender.
- Serve warm.
SWEET AND SPICY CARROTS
Sweet and spicy! Very different!
Provided by Ursula
Categories Side Dish Vegetables Carrots
Time 30m
Yield 8
Number Of Ingredients 9
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
SWEET & SPICY CARROTS
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
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 CARROT FRIES
Sweet and spicy carrot fries--these puppies are magic. Make them in 30 minutes and then watch them disappear!
Provided by Live.Life-Love.Food
Categories Side Dish Fries Recipes Veggie Fries Recipes
Time 30m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Line a large rimmed baking pan with parchment paper.
- Spread carrots on the prepared baking sheet; toss with enough olive oil to coat. Drizzle with maple syrup and sprinkle with salt, cayenne, curry powder, and paprika. Toss everything together and spread out evenly.
- Roast in the preheated oven, tossing a few times while they bake, until tender, about 20 minutes. Serve hot.
Nutrition Facts : Calories 81.9 calories, Carbohydrate 12.2 g, Fat 3.7 g, Fiber 3.3 g, Protein 1.1 g, SaturatedFat 0.5 g, Sodium 318.7 mg, Sugar 6.4 g
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.
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