SWEET-AND-SOUR CARROTS
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
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
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
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
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
"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
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
Provided by Food Network
Number Of Ingredients 13
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
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
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
SWEET CARROTS
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
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
Provided by Molly O'Neill
Categories dinner, weekday, side dish
Time 25m
Yield Four servings
Number Of Ingredients 4
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
Provided by Molly O'Neill
Categories side dish
Time 2h15m
Yield Eight servings
Number Of Ingredients 9
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
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
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
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
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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- Arrange the carrots in a single layer in a skillet just large enough to hold them. Add the olive oil, a pinch of salt and just enough water to cover. Simmer over moderate heat until the carrots are tender, about 45 minutes.
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