BABY CARROTS
Provided by Rachael Ray : Food Network
Categories side-dish
Time 15m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Place baby carrots in 1/2-inch of water with butter, sugar, and salt. Bring water to a boil, cover pan, and reduce heat to simmer. Cook carrots 7 or 8 minutes, remove lid, and raise heat to medium high. Reduce water until it almost evaporates, a couple of minutes. Turn carrots in sauce and taste to adjust seasonings and serve.
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
ROASTED BABY CARROTS
Looking for an easy side dish recipe? Then try these baby carrots which are baked with herbs in just 45 minutes!
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 45m
Yield 6
Number Of Ingredients 5
Steps:
- Heat oven to 425°F. Spray rectangular pan, 13x9x2 inches, with cooking spray.
- Mix all ingredients except carrots in large bowl. Add both bags of carrots; toss to coat. Spread carrots in pan.
- Bake uncovered 35 to 40 minutes, stirring occasionally, until carrots are tender.
Nutrition Facts : Calories 100, Carbohydrate 19 g, Cholesterol 0 mg, Fat 1/2, Fiber 6 g, Protein 2 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 160 mg, Sugar 8 g, TransFat 0 g
PARMESAN CRUSTED BABY CARROTS
A simple and delicious way to create a carrot side-dish.
Provided by Becky Taylor
Categories Side Dish Vegetables Carrots
Time 25m
Yield 6
Number Of Ingredients 3
Steps:
- Place carrots into a large pot and cover with water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 15 minutes. Drain.
- Melt butter in a skillet over medium heat. Stir in carrots; cook and stir for 1 to 2 minutes.
- Sprinkle Parmesan cheese on top. Wait 30 seconds before stirring into carrots. Cook and stir for 2 more minutes.
Nutrition Facts : Calories 57.3 calories, Carbohydrate 7.4 g, Cholesterol 6.5 mg, Fat 2.5 g, Fiber 2.1 g, Protein 2 g, SaturatedFat 1.5 g, Sodium 112.8 mg, Sugar 3.6 g
MY MAMA'S CARROT TZIMMES
Another one from the world's best Mama. Tzimmes is a yiddish word for a sweet culinary creation made of various stewed fruits and vegetables and is a great complement to roasted meats. Enjoy!
Provided by Miraklegirl
Categories Vegetable
Time 35m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Mix all of the ingredients in a medium saucepan and bring to a boil over high heat.
- Cover, reduce the heat and simmer gently until the carrots are crisp tender, about 25 minutes.
- Remove the cover from the pan, raise the heat and cook the carrots until most of the liquid has evaporated and the sauce is thickened, about five minutes.
Nutrition Facts : Calories 179.9, Fat 4.5, SaturatedFat 0.7, Sodium 105.3, Carbohydrate 36.5, Fiber 3.7, Sugar 27.8, Protein 1.6
MAPLE SYRUP GLAZED BABY CARROTS
Make certain to cook or steam the carrots up to 2 days in advance and refrigerate, as they must be stir-fried cold, the recipe may be doubled.
Provided by Kittencalrecipezazz
Categories Vegetable
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 3
Steps:
- Place the carrots in a saucepan, and cover with salted water; bring to a boil, and cook until just fork-tender (about 13-15 minutes, don't overcook!).
- Drain the carrots, then submerge under ice water or very cold water.
- Drain very well (I pat them dry with a paper towel) and place in a ziploc plastic storage bag or bowl covered with plastic wrap and refrigerate for up to 2 days.
- Just before serving, melt butter in a large frypan over medium-high heat.
- Add maple syrup and toss in cold carrots.
- Stir-fry until browned (about 5 minutes).
- Season with salt, pepper and/or dill.
Nutrition Facts : Calories 182.9, Fat 6.1, SaturatedFat 3.7, Cholesterol 15.3, Sodium 219.8, Carbohydrate 32.2, Fiber 4.1, Sugar 22.8, Protein 1.5
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