CARROT PATTIES
These delightful carrot patties can be served either as a main dish or side. They are always a favorite.
Provided by Haggith Nadav
Categories Side Dish Vegetables Carrots
Yield 4
Number Of Ingredients 8
Steps:
- In a medium size mixing bowl, combine the grated carrots, garlic, eggs, flour, bread crumbs, salt and black pepper; mix well.
- Heat oil in a frying pan over medium-high heat. Make the mixture into patties, and fry until golden brown on each side.
Nutrition Facts : Calories 235.7 calories, Carbohydrate 22.5 g, Cholesterol 186 mg, Fat 12.6 g, Fiber 3.8 g, Protein 9.1 g, SaturatedFat 2.6 g, Sodium 488.8 mg, Sugar 6.2 g
BAKED SHREDDED CARROTS
Everyone who samples this crisp and tender carrot dish loves it. I make it often when we have fresh produce from our garden. Its bright orange color of the shredded carrots looks so pretty on our Thanksgiving table. -Carole Hartwig, Horicon, Wisconsin
Provided by Taste of Home
Categories Side Dishes
Time 55m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- Preheat oven to 325°. In a large bowl, combine carrots, onions, sugar, salt and celery salt. Transfer to an ungreased 1-1/2-qt. baking dish. Dot with butter., Cover and bake 45-50 minutes or until carrots are crisp-tender.
Nutrition Facts : Calories 135 calories, Fat 8g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 438mg sodium, Carbohydrate 16g carbohydrate (12g sugars, Fiber 4g fiber), Protein 1g protein.
OVEN-ROASTED CARROTS
My seven children and 15 grandchildren really look forward to carrots when they're prepared this flavorful way. As a cook at our local school, I served two generations of my brood, plus relatives and friends from all over our area.
Provided by Taste of Home
Categories Side Dishes
Time 50m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 450°. Place the carrots, onions and garlic in two greased 15x10x1-in. baking pans. Drizzle with oil and vinegar. Sprinkle with the thyme, salt and pepper; gently toss to coat., Cover and bake for 20 minutes; stir. Bake, uncovered, for 10 minutes; stir again. Bake until carrots are crisp-tender, 10 minutes longer.
Nutrition Facts : Calories 101 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 209mg sodium, Carbohydrate 16g carbohydrate (9g sugars, Fiber 3g fiber), Protein 2g protein.
SHREDDED CARROT SALAD
This salad pairs well with Sweet-and-Spicy Chicken or lamb chops.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 7
Steps:
- In a small nonstick skillet, heat oil over medium. Add shallot and cook until softened, 8 minutes. Add fennel and cumin and cook until fragrant, 1 minute. In a medium bowl, toss together carrots, lime juice, and shallot mixture; season with salt and pepper.
Nutrition Facts : Calories 143 g, Fat 7 g, Fiber 3 g, Protein 3 g, SaturatedFat 1 g
ROASTED CARROTS
Really easy, really simple, and really yummy. You'll never go back to boiled carrots again! From Ina Garten/Barefoot Contessa on foodtv.com. Sometimes I leave out the dill/parsley.
Provided by Laura Leigh
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat the oven to 400 degrees F.
- If the carrots are thick, cut them in half lengthwise; if not, leave whole.
- Slice the carrots diagonally in 1 1/2-inch-thick slices.
- (The carrots will shrink while cooking so make the slices big.) Toss them in a bowl with the olive oil, salt, and pepper.
- Transfer to a sheet pan in 1 layer and roast in the oven for 20 minutes, until browned and tender.
- Toss the carrots with minced dill or parsley, season to taste, and serve.
ORANGE-GLAZED SHREDDED CARROTS (REDUCED OR LOW-FAT)
With the holidays coming, now is the time when I begin looking for delectable side-dishes. While there are many recipes for glazed carrots, this redition looks like one that everyone will enjoy but won't contribute to the holiday bulge. Found this in my Eating Well magazine and plnning to prepare it for Thanksgiving. A mandoline makes quick work of preparing the carrots. Even better, you can buy pre-shredded carrots in the market.
Provided by justcallmetoni
Categories Oranges
Time 18m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Whisk orange juice, broth, honey (if using) and cornstarch in a small bowl.
- Heat oil in a large nonstick skillet over medium-high heat. Add carrots and cook, stirring constantly, until slightly softened, about 3 minutes.
- Stir the juice mixture and add to the carrots . Cover and continue cooking, stirring occasionally for 2-3 minutes. Add butter and continue to cook until the butter melts and the carrots are tender, 2-3 minutes. (Note the if you are usng shredded carrots, your cooking time will be shorter.).
- Serve.
SHREDDED CARROT BURGERS
Make and share this Shredded Carrot Burgers recipe from Food.com.
Provided by Food.com
Categories < 30 Mins
Time 20m
Yield 4 Burgers
Number Of Ingredients 14
Steps:
- Equipment:.
- Food Processor with grater attachment, Medium Nonstick skillet, rubber spatula for flipping burgers.
- In a large bowl, mix carrots, scallions, curry powder, flour, yogurt, egg, 1/2 teaspoon salt and 1/8 teaspoon ground black pepper until well combined. Use a 1/2 cup measuring cup and make 4 patties, pressing gently to make uniform, then turn out onto a plate.
- In a medium bowl, mix to combine shredded cabbage, 2 tablespoons olive oil, lemon juice and season to taste with salt and pepper. Set aside.
- Heat 2 tablespoons olive oil in a nonstick skillet over medium heat. Cook carrot burgers until golden and cooked through, about 3-4 minutes per side. Transfer to a towel-lined plate.
- To assemble burgers, top buns with carrot burger, slices roasted red peppers, avocado and red cabbage slaw.
Nutrition Facts : Calories 500, Fat 31.9, SaturatedFat 5, Cholesterol 46.5, Sodium 778, Carbohydrate 48.5, Fiber 12.2, Sugar 9.3, Protein 10.3
BAKED GRATED CARROTS
This is a colourful do ahead side dish. The carrots are really crisp when done. Kind of like hot raw carrots!!
Provided by Tebo3759
Categories Vegetable
Time 35m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Place carrots in casserole dish.
- Pour margarine, lemon juice and sherry over carrots.
- Sprinkle with green onions.
- Bake at 350 for 30 minutes.
Nutrition Facts : Calories 99.4, Fat 5.9, SaturatedFat 1.2, Sodium 134.3, Carbohydrate 10.3, Fiber 2.9, Sugar 4.9, Protein 1.1
BAKED SHREDDED CARROTS
Make and share this Baked Shredded Carrots recipe from Food.com.
Provided by bmcnichol
Categories Vegetable
Time 50m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- In a large bowl, combine the carrots, onions, sugar, salt and celery salt.
- Transfer to an ungreased 1-1/2-qt. baking dish and dot with butter.
- Cover and bake at 325° for 45-50 minutes or until carrots are crisp-tender.
Nutrition Facts : Calories 140.6, Fat 8, SaturatedFat 4.9, Cholesterol 20.3, Sodium 351.7, Carbohydrate 17.4, Fiber 3.9, Sugar 10.6, Protein 1.5
BAKED SHREDDED CARROTS
Super duper easy and yummy !!
Provided by misty russell
Categories Vegetables
Time 45m
Number Of Ingredients 6
Steps:
- 1. In a large bowl, combine the carrots,onions,sugar,salt and celery salt. Transfer to an ungreased 1-1/2-qt. baking dish. Dot top with butter :)
- 2. Cover and bake at 325 degrees for 45-50 minutes or until the carrots are crisp tender.
ROASTED CARROTS
Get the most out of your root vegetables with Ina Garten's Roasted Carrots recipe from Barefoot Contessa on Food Network.
Provided by Ina Garten
Categories side-dish
Time 30m
Yield 6 servings
Number Of Ingredients 5
Steps:
- Preheat the oven to 400 degrees F.
- If the carrots are thick, cut them in half lengthwise; if not, leave whole. Slice the carrots diagonally in 1 1/2-inch-thick slices. (The carrots will shrink while cooking so make the slices big.) Toss them in a bowl with the olive oil, salt, and pepper. Transfer to a sheet pan in 1 layer and roast in the oven for 20 minutes, until browned and tender.
- Toss the carrots with minced dill or parsley, season to taste, and serve.
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