Tommasos Baby Carrots Recipes

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BABY CARROTS



Baby Carrots image

Provided by Rachael Ray : Food Network

Categories     side-dish

Time 15m

Yield 4 servings

Number Of Ingredients 4

1 1/2 pounds baby carrots
3 tablespoons butter, cut into small pats
1 tablespoon sugar
1 teaspoon coarse salt

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



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

ROASTED BABY CARROTS



Roasted Baby Carrots image

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

4 teaspoons vegetable oil
1 tablespoon chopped fresh or 1 teaspoon dried thyme leaves
1/4 teaspoon garlic salt
1/8 teaspoon pepper
1 bag (16 ounces) plus 1 bag (8 ounces) baby-cut carrots (9 cups)

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



Parmesan Crusted Baby Carrots image

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

1 pound carrots, chopped
2 teaspoons butter
¼ cup Parmesan cheese

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



My Mama's Carrot Tzimmes image

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

1 1/2 lbs carrots, peeled and sliced into coins
1 tablespoon margarine (or butter if preparing a dairy meal)
1 tablespoon vegetable oil
3 tablespoons honey
3 tablespoons brown sugar
3 tablespoons freshly squeezed lemon juice
1/2 cup seedless golden raisin
kosher salt
fresh ground black pepper

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



Maple Syrup Glazed Baby Carrots image

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

2 (1 lb) bags baby carrots
2 tablespoons butter
1/4 cup maple syrup

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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