Sweet Sour Carrots Recipes

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SWEET-AND-SOUR CARROTS



Sweet-and-Sour Carrots image

These Sweet-and-Sour Carrots are a delicious side for grilled meat or roasted chicken. Toasted sesame oil, sweet chili sauce, and apple cider vinegar come together to form a flavor-packed sauce that helps the carrots shine.

Provided by Adam Hickman

Yield Serves 4 (serving size: 1/2 cup)

Number Of Ingredients 9

1/2 cup water
14 ounces carrots, cut into 1 1/2-in. pieces
1/4 cup (1/2-in.-diced) green onions
1 tablespoon toasted sesame oil
3 garlic cloves, sliced
2 tablespoons apple cider vinegar
2 tablespoons sweet chili sauce
1/4 teaspoon kosher salt
1/2 teaspoon sesame seeds

Steps:

  • Combine water and carrots in a skillet over medium-high; bring to a boil. Reduce heat and simmer, partially covered, 6 minutes. Increase heat to medium-high; cook, uncovered, 4 minutes or until liquid evaporates. Add green onions, sesame oil, and garlic; cook 3 minutes. Stir in vinegar, chili sauce, and salt. Top with sesame seeds.

Nutrition Facts : Calories 72, Carbohydrate 9 g, Cholesterol 0.0 mg, Fat 3.8 g, Fiber 2 g, Protein 1 g, SaturatedFat 0.5 g, Sodium 177 mg, Sugar 4 g

SWEET-AND-SOUR CARROTS



Sweet-and-Sour Carrots image

Provided by Food Network Kitchen

Categories     side-dish

Time 20m

Number Of Ingredients 0

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 AND SOUR CARROTS



Sweet and Sour Carrots image

This is an easy and tasty new way to make carrots. Mom makes this alot when we have guests, and it's always the first dish to run out.

Provided by Emoximuu

Categories     Vegetable

Time 20m

Yield 2/3 cup, 4 serving(s)

Number Of Ingredients 8

3 cups sliced carrots
4 green onions, chopped
1/4 cup unsweetened pineapple juice
2 tablespoons honey
2 tablespoons butter
1 tablespoon vinegar
1 teaspoon cornstarch
1 teaspoon soy sauce

Steps:

  • Boil sliced carrots until crips-tender; drain and remove from pan.
  • In the same pan combine all other ingredients, cook over medium until bubbly.
  • Add carrots back into the pan, stir and cook until heated through.

SWEET & SOUR CARROTS



Sweet & Sour Carrots image

"I wanted to try serving carrots differently and everyone raved over these." You'll love the combination of flavors and colors. Delores Romyn - Stratton, Ontario

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 6 servings.

Number Of Ingredients 8

1 pound medium carrots, cut into 1-inch slices
1 medium green pepper, cut into 1-inch chunks
1 can (20 ounces) unsweetened pineapple chunks, undrained
1/4 cup sugar
1 tablespoon cornstarch
1/2 teaspoon salt
2 tablespoons cider vinegar
2 tablespoons reduced-sodium soy sauce

Steps:

  • Place 1 in. of water and carrots in a large saucepan. Bring to a boil. Reduce heat; cover and simmer for 7-9 minutes or until crisp-tender. Add green pepper. Cover and cook 3 minutes longer or until tender. Drain and set aside. , Drain pineapple, reserving juice; add enough water to the juice to measure 3/4 cup. Set pineapple aside. In a large saucepan, combine the sugar, cornstarch and salt. Stir in the pineapple juice mixture, vinegar and soy sauce until smooth. Bring to a boil. Cook and stir for 2 minutes or until thickened and bubbly. Stir in the reserved carrots and pineapple; heat through.

Nutrition Facts : Calories 123 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 459mg sodium, Carbohydrate 30g carbohydrate (22g sugars, Fiber 3g fiber), Protein 1g protein.

SWEET AND SOUR CARROTS



Sweet and Sour Carrots image

Provided by Food Network

Number Of Ingredients 13

6 medium carrots, peeled and sliced on the bias
1/2 medium onion, finely chopped
1/4 cup parsley, finely chopped
1/2 tablespoon paprika
1/2 tablespoon black pepper
1/2 tablespoon teaspoon cinnamon
1/4 teaspoon chili flakes
2 tablespoons sugar
1 cup orange juice
1/2 cup red wine vinegar
2 ounces extra virgin olive oil
Pinch salt
1 orange peeled and sliced, for garnish

Steps:

  • Bring a pot of salted water to boil and add the sliced carrots, cook until the carrots are just tender. Strain the carrots and let sit for 10 minutes. In a large bowl add the cooled carrots, onions, parsley, paprika, black pepper, cinnamon, chili flakes, 2 tablespoons sugar, 1 cup orange juice, 1/2 cup red wine vinegar, 2 ounces olive oil. Season to taste with salt. Mix all the ingredients together well and refrigerate for 20 to 30 minutes. Garnish salad with 1 orange, peeled and sliced.

SWEET-AND-SOUR CHICKEN THIGHS WITH CARROTS



Sweet-and-Sour Chicken Thighs with Carrots image

Categories     Chicken     Poultry     Passover     Quick & Easy     Carrot     Spring     Kosher     Gourmet

Yield Makes 4 to 6 main-course servings

Number Of Ingredients 14

8 small chicken thighs with skin and bone (2 1/2 to 2 3/4 lb total), trimmed of excess fat
2 teaspoons salt
1 1/4 teaspoons paprika
3/4 teaspoon cinnamon
1/2 teaspoon black pepper
1 1/2 tablespoons olive oil
1 large onion, halved lengthwise, then cut lengthwise into1/4-inch-wide strips
1 lb carrots (6 medium), cut diagonally into 1-inch pieces
2 tablespoons minced garlic
1/2 cup water
1/4 cup fresh lemon juice
2 tablespoons mild honey
1 tablespoon finely chopped fresh flat-leaf parsley
1 tablespoon finely chopped fresh cilantro

Steps:

  • Pat chicken dry. Stir together 1 1/2 teaspoons salt with paprika, cinnamon, and pepper and rub onto chicken.
  • Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then brown chicken in 2 batches, turning over once, about 10 minutes per batch. Transfer chicken as browned to a plate.
  • Discard all but 3 tablespoons fat from skillet, then add onion and carrots. Sprinkle with remaining 1/2 teaspoon salt and pepper to taste and cook over moderate heat, stirring occasionally, until onion is softened and beginning to brown, 8 to 10 minutes. Add garlic and cook, stirring occasionally, 1 minute.
  • Return chicken, skin sides up, to skillet, nestling it into vegetables. Stir together water, lemon juice, and honey until blended and add to skillet, then cook over moderately low heat, covered, until chicken is cooked through and carrots are tender, 25 to 30 minutes. If necessary, skim fat from sauce, then add salt to taste. Sprinkle with herbs just before serving.

SWEET BABY CARROTS



Sweet Baby Carrots image

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

1 (16 ounce) package baby carrots
½ cup butter
3 tablespoons honey
½ cup brown sugar

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

SWEET CARROTS



Sweet Carrots image

Here's a flavorful way to dress up carrots without a lot of fuss. Simply steam the good-for-you veggies, then season with butter, brown sugar, vinegar and a sprinkling of chives. The carrots are not only colorful, but they're tasty, too. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Side Dishes

Time 15m

Yield 2 servings.

Number Of Ingredients 6

1-1/2 cups baby carrots
2 teaspoons brown sugar
1 teaspoon butter
1 teaspoon white wine vinegar
1/8 teaspoon salt
2 teaspoons minced chives

Steps:

  • Place carrots in a steamer basket. Place in a saucepan over 1 in. of water; bring to a boil. Cover and steam until tender, 5-8 minutes. Transfer carrots to a large bowl. Add the brown sugar, butter, vinegar and salt; toss until butter is melted and carrots are coated. Sprinkle with chives.

Nutrition Facts : Calories 72 calories, Fat 2g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 247mg sodium, Carbohydrate 13g carbohydrate (10g sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges

SWEET CARROTS



Sweet Carrots image

Provided by Molly O'Neill

Categories     dinner, weekday, side dish

Time 25m

Yield Four servings

Number Of Ingredients 4

1 large onion, peeled and finely chopped
1 teaspoon tomato paste
1/2 cup white wine
8 medium carrots, peeled and sliced thinly on the diagonal

Steps:

  • Heat a nonstick skillet over medium heat, add the onion and cook until translucent, about 5 minutes. Combine the tomato paste and wine and add to the onion along with the carrots. Stir to combine, cover and cook over medium-low heat, stirring occasionally, until the carrots are tender, about 20 minutes.

Nutrition Facts : @context http, Calories 89, UnsaturatedFat 0 grams, Carbohydrate 16 grams, Fat 0 grams, Fiber 4 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 97 milligrams, Sugar 8 grams

TIA ROSA AND RUTH EICHNER'S SWEET-AND-SOUR CARROTS



Tia Rosa and Ruth Eichner's Sweet-and-Sour Carrots image

Provided by Molly O'Neill

Categories     side dish

Time 2h15m

Yield Eight servings

Number Of Ingredients 9

2 pounds carrots, peeled and boiled whole until tender and cut into 1/2-inch rounds
3 green peppers, cut into i-inch squares and steamed until tender
3 yellow onions, cut into i-inch wedges and steamed until tender
3/4 cup cider vinegar
3/4 cup white sugar
1 cup tomato puree
1 teaspoon dry mustard
1 teaspoon Worcestershire sauce
Salt and freshly ground black pepper to taste

Steps:

  • Combine all the vegetables in a large crock and set aside.
  • Combine the vinegar and the sugar in a saucepan over low heat. Cook for 5 minutes. Add the tomato puree, the mustard and Worcestershire sauce. Remove from heat. Pour over the vegetables and stir to completely combine. Taste and adjust seasoning with salt and freshly ground black pepper. Chill for at least 2 hours before serving.

Nutrition Facts : @context http, Calories 165, UnsaturatedFat 0 grams, Carbohydrate 39 grams, Fat 1 gram, Fiber 6 grams, Protein 3 grams, SaturatedFat 0 grams, Sodium 644 milligrams, Sugar 29 grams

SWEET-AND-SOUR BABY CARROTS



Sweet-and-Sour Baby Carrots image

Categories     Vegetable     Side     Roast     Passover     Vegetarian     Vinegar     Carrot     Spring     Healthy     Kosher     Vegan     Gourmet     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 6 servings

Number Of Ingredients 4

2 pounds baby carrots, peeled and green tops trimmed to 1 1/2 inches
1 tablespoon extra-virgin olive oil
1/4 cup red-wine vinegar
1 1/2 tablespoons sugar

Steps:

  • Preheat the oven to 425°F.
  • Toss carrots with oil and salt and pepper to taste in a shallow (1-inch-deep) baking pan. Roast in middle of oven, stirring once, until barely tender, about 20 minutes. Leave oven on.
  • Stir together vinegar and sugar until sugar is dissolved. Drizzle over carrots, shaking pan to coat, then roast until carrots are tender and vinegar is evaporated, 5 to 8 minutes more.

SWEET AND SOUR SHREDDED CARROTS



Sweet and Sour Shredded Carrots image

Make and share this Sweet and Sour Shredded Carrots recipe from Food.com.

Provided by Mercy

Categories     Vegetable

Time 15m

Yield 4 serving(s)

Number Of Ingredients 6

3/4 cup rice vinegar
1/2 cup water
1/2 cup sugar
1/4 teaspoon salt
3 cups shredded carrots
1 tablespoon fish sauce

Steps:

  • In a small saucepan, combine vinegar, water, sugar and salt.
  • Place over medium heat and cook, stirring occasionally, until sugar dissolves.
  • Place carrots in a heatproof bowl and pour hot vinegar mixture over carrots.
  • Add fish sauce, stir to combine, and let cool.
  • Place in a covered container and refrigerate for up to a month.

Nutrition Facts : Calories 132.2, Fat 0.2, Sodium 550.3, Carbohydrate 33.1, Fiber 2.3, Sugar 28.9, Protein 1

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