Zested Carrot Zucchini Julienne Recipes

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HONEYED CARROTS AND ZUCCHINI JULIENNE



Honeyed Carrots and Zucchini Julienne image

A very simple side dish that looks colourful on your plate and will impress guests when they come over for dinner.

Provided by Susie T

Categories     Vegetable

Time 30m

Yield 4 serving(s)

Number Of Ingredients 5

4 medium carrots
2 -3 zucchini (use 3 if they are small)
3 tablespoons honey
black pepper
1 tablespoon butter

Steps:

  • Slice carrot and zucchini into long thin strips.
  • Heat butter in a pan and saute the vegetables until soft being careful not to burn.
  • Add honey and pepper, gently heat through and serve.

Nutrition Facts : Calories 114, Fat 3.2, SaturatedFat 1.9, Cholesterol 7.6, Sodium 73, Carbohydrate 22.1, Fiber 2.8, Sugar 17.4, Protein 1.8

GLAZED ZUCCHINI AND CARROTS



Glazed Zucchini and Carrots image

Provided by Trisha Yearwood

Categories     side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 8

2 tablespoons extra-virgin olive oil
8 ounces carrots, julienned (about 4 cups)
Kosher salt and freshly cracked black pepper
1 pound zucchini, julienned (about 4 cups)
1 tablespoon butter
1 tablespoon orange juice
Pinch sugar
1/4 cup chopped fresh chives

Steps:

  • Place a large saute pan over medium-high heat. Add the olive oil and carrots to the pan and season with 1/2 teaspoon each salt and pepper. Cook, tossing occasionally, until the carrots are crisp-tender, about 8 minutes.
  • Add the zucchini to the pan and cook until slightly softened, about 2 minutes. Stir in the butter, orange juice and sugar and cook for 1 minute more. Toss to coat all of the vegetables in the glaze. Remove from the heat and stir in the chives. Serve immediately.

ZESTED CARROT ZUCCHINI JULIENNE



Zested Carrot Zucchini Julienne image

Categories     Side     Sauté     Quick & Easy     Lemon     Orange     Almond     Carrot     Zucchini     Gourmet     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 2

Number Of Ingredients 6

1 large carrot
1 large zucchini
1/2 tablespoon unsalted butter
1 teaspoon freshly grated orange zest
1/2 teaspoon freshly grated lemon zest
2 tablespoons slivered almonds, toasted

Steps:

  • Using a mandoline or other hand-held slicer, cut carrot and zucchini lengthwise into 1/8-inch ribbons. Lay ribbons flat and cut lengthwise into 1/8-inch julienne. In a non-stick skillet heat butter over moderately high heat until foam subsides and sauté carrot, zucchini, and zests, stirring, until vegetables are tender, about 3 minutes. Stir in almonds and season with salt and pepper.

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