Sweet Tangy Carrots Recipes

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 'N TANGY CARROTS

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

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.

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 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 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 CANDIED CARROTS

Steps:

• Place carrots in a large saucepan; add 1 in. of water. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until crisp-tender. Drain and set aside. , In the same pan, combine the butter, brown sugar, salt and pepper; cook and stir until butter is melted. Return carrots to the pan; cook and stir over medium heat for 5 minutes or until glazed.

SWEET & SPICY CARROTS

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 PLANTAIN FRIES

Steps:

• Use a paring knife to cut a slit along the length of the plantains, carefully avoiding cutting into the flesh. Remove and discard peels. Slice plantains in half crosswise, then quarter each piece lengthwise into 4 wedges. (Each piece should be about the size of a chunky fry.)
• Pour about 1½ inch of neutral oil into a medium Dutch oven or high-sided cast-iron skillet and heat over medium. When the oil shimmers (it should be around 350 degrees), fry the plantains in batches until golden brown, flipping carefully with a slotted spoon, about 3 minutes and up to 6 minutes. (If any of the plantains stick to the bottom of the pot at first, release them carefully so they do not burn.) The plantains should be caramelized and slightly crisp at the edges but still tender in the middle.
• Using a slotted spoon, transfer the fries to a paper towel-lined plate to drain. Season with salt to taste and repeat with remaining plantains. Serve immediately.