GLAZED CARROTS
Provided by Damaris Phillips
Categories side-dish
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Cut the carrots in thirds crosswise. Then cut each piece lengthwise into halves or fourths, depending on the width of the carrots. This should create spears that have at least one flat side.
- Add the oil to a cast-iron skillet and heat over medium heat. When the oil is hot, place the carrots in the oil cut-sides down and cook without turning until tender, about 6 minutes. The cut sides will be very, very dark. Some may even call it burnt. Don't worry, it'll taste great!
- Add the honey, togarashi and 1/4 cup of water to the skillet and stir up all the carrots. Cook, stirring constantly, until most of the water has cooked off and the carrots are coated. Season with salt and pepper. Top with the chopped parsley. (This will add a fresh flavor and it looks really pretty.)
- Serve right away to your impressed and amazed friends!
BAREFOOT CONTESSA'S CARROT CAKE CUPCAKES
Make and share this Barefoot Contessa's Carrot Cake Cupcakes recipe from Food.com.
Provided by Juenessa
Categories Dessert
Time 1h15m
Yield 22 cupcakes
Number Of Ingredients 15
Steps:
- Preheat the oven to 350°F
- Beat the sugar, oil, and vanilla together in the bowl of an electric mixer fitted with a paddle attachment.
- Add the eggs, 1 at a time.
- In another bowl, sift together the flour, cinnamon, baking soda, and salt.
- With the mixer on low speed, add 1/2 of the dry ingredients to the wet ingredients.
- Add the grated carrots, raisins, and walnuts to the remaining flour, mix well, and add to the batter.
- Mix until just combined.
- Line muffin pans with paper liners.
- Scoop the batter into 22 muffin cups until each is 3/4 full.
- Bake at 400°F for 10 minutes then reduce oven temperature to 350°F and cook for a further 35 minutes (**see note at bottom), until a toothpick comes out clean.
- Cool on a rack.
- Frosting:.
- Cream the cream cheese, butter, and vanilla in the bowl of an electric mixer fitted with a paddle attachment.
- Add the sugar and beat until smooth.
- When the cupcakes are cool, frost them generously and serve.
- **I don't need to cook these for the entire additional 35 minutes. After I lower the temperature to 350°F; I start checking the muffins at around 15 minutes. Just keep watching them until a toothpick inserted in center comes out clean.
Nutrition Facts : Calories 509.9, Fat 31.3, SaturatedFat 10.6, Cholesterol 67.6, Sodium 348.4, Carbohydrate 56, Fiber 1.5, Sugar 43.8, Protein 4.3
HONEY-GLAZED CARROTS
Honey enhances the natural sweetness of carrots in a four-ingredient side dish you can have ready in 25 minutes.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 25m
Yield 6
Number Of Ingredients 4
Steps:
- In 2-quart saucepan, place carrots in 1 inch of water. Heat to boiling; reduce heat to low. Cover; simmer 10 to 15 minutes or until tender. Drain well.
- Add honey and butter to carrots in saucepan. Cook, stirring frequently, until butter is melted and carrots are glazed. Sprinkle with nutmeg.
Nutrition Facts : Calories 80, Carbohydrate 13 g, Cholesterol 5 mg, Fat 1/2, Fiber 2 g, Protein 0 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 40 mg, Sugar 9 g, TransFat 0 g
HONEY GLAZED CARROTS
Turn up the stove for Sunny Anderson's healthy Honey-Glazed Carrots recipe from Cooking for Real on Food Network.
Provided by Sunny Anderson
Categories side-dish
Time 15m
Yield 4 servings
Number Of Ingredients 7
Steps:
- In a medium saucepan, bring water to a boil. Add salt and then carrots and cook until tender, 5 to 6 minutes. Drain the carrots and add back to pan with butter, honey and lemon juice. Cook until a glaze coats the carrots, 5 minutes. Season with salt and pepper and garnish with parsley.
Nutrition Facts : Calories 139 calorie, Fat 6 grams, SaturatedFat 4 grams, Cholesterol 15 milligrams, Sodium 63 milligrams, Carbohydrate 21 grams, Fiber 3 grams, Protein 2 grams, Sugar 15 grams
GINGER HONEY GLAZED CARROTS
Provided by Food Network Kitchen
Categories side-dish
Time 15m
Yield 2 servings
Number Of Ingredients 6
Steps:
- In a small saucepan, melt butter and stir in ginger. Add honey and stir to dissolve. Stir in carrots and toss to coat. Pour in water and cover to steam. Stir occasionally and cook 8 minutes or until tender. Season to taste.
BAREFOOT CONTESSA ORANGE BRAISED CARROTS AND PARSNIPS
delicious, healthy, comfort food for fall and winter -- the orange adds a freshness and a zest. from her new Foolproof cookbook.
Provided by carrie sheridan
Categories Vegetable
Time 45m
Yield 2 lbs, 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the oven to 275 degrees.
- Trim and scrub or peel the carrots and parsnips. If the parsnips are thick, slice them in half or quarters so they are about the same width as the carrots.
- Place the carrots and parsnips in a pot or Dutch oven, such as LeCreuset, that's large enough for the vegetables to be flat. Add the shallots, orange zest, 3/4 cup of the orange juice, the olive oil, thyme, 2 t salt and 1/2 t black pepper. You can add a pinch of red pepper flakes, if desired.
- Place the pot on the stove and bring to a boil over medium-high heat. Cover tightly with a lid. Transfer to the oven and cook for 1-1/2 hours, until the carrots and parsnips are very tender.
- Discard the thyme bundle. Sprinkle with the remaining 1/2 cup of orange juice and the parsley and season to taste.
- Serve hot, warm or at room temperature.
Nutrition Facts : Calories 224.6, Fat 12.5, SaturatedFat 1.7, Sodium 62.3, Carbohydrate 28, Fiber 6, Sugar 11.6, Protein 2.2
ORANGE-HONEY GLAZED CARROTS
From the "Barefoot Contessa At Home" by Ina Garten. Carrots that are not bagged are always sweeter than the bagged kind. "As vegetables go, carrots tend to be sweet, so I decided to add honey to bring out the sweetness and ginger to balance it with spice. Freshly grated orange zest gives the dish depth." This recipe is easily doubled etc. just use a larger sauté pan. The carrots may take a little longer to cook.
Provided by Manami
Categories Vegetable
Time 55m
Yield 4-5 serving(s)
Number Of Ingredients 8
Steps:
- Cut the carrots diagonally in 1" thick slices. You should have about 5 cups of carrots.
- Place 1/2 cup water, the butter or margarine, honey, 2 teaspoons salt, and the ginger in a large sauté pan and bring to a boil.
- Add the carrots, cover, and simmer over medium-low heat for 5 minutes.
- Remove the lid and continue to cook for 10 to 15 minutes, until all the water has evaporated.
- Add the orange zest and orange juice to pan, tossing with carrots.
- Simmer uncovered for about 5 minutes, until the carrots are al dente (tender, but still resistant when you bite into them)and the sauce glazes the carrots.
- Add the pepper and another teaspoon of salt to taste.
- *This dish reheats beautifully. Undercook the carrots a bit and reheat them before serving.
- The Barefoot Contessa served this with roast capon, buttermilk mashed potatoes, green beans with shallots, and pumpkin mousse parfait. I have the recipes in my private cookbook, if you want them please zmail me.
Nutrition Facts : Calories 191.6, Fat 6.4, SaturatedFat 3.7, Cholesterol 15.3, Sodium 158.7, Carbohydrate 34.1, Fiber 6.6, Sugar 21.6, Protein 2.5
CHARRED CARROTS WITH ORANGE AND BALSAMIC
Ina Garten was one of the people who made roasted whole carrots fashionable for home cooks, back when "The Barefoot Contessa Cookbook" - her first - was published in 1999. Brightening up basic dishes with lemon, orange and vinegar became one of her signatures. She shared this recipe from her book "Modern Comfort Food" with The Times for Thanksgiving 2020.
Provided by Julia Moskin
Categories vegetables, side dish
Time 20m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Position an oven rack 4 inches away from the broiler and heat the broiler.
- Cut the carrots crosswise into 4-inch lengths. Cut the larger pieces lengthwise in half or quarters so the sticks are roughly 1/2-inch wide.
- Place the carrots on a sheet pan and drizzle them with the olive oil. Sprinkle with the thyme, 1 1/2 teaspoons kosher salt and 1/2 teaspoon pepper. Toss with your hands until coated, then spread the carrots out in an even layer.
- Broil the carrots for about 10 minutes, tossing every few minutes, until they are tender and randomly charred. Top the carrots with the orange zest, orange juice and vinegar, sprinkle with some fleur de sel and toss to coat. Taste for seasonings, then serve warm or at room temperature.
BAREFOOT CONTESSA'S ROASTED CARROTS
Make and share this Barefoot Contessa's Roasted Carrots recipe from Food.com.
Provided by Shabby Sign Shoppe
Categories Vegetable
Time 30m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Preheat the oven to 400 degrees.
- If the carrots are thick, cut them in half lengthwise; if not, leave them whole.
- Slice the carrots diagonally into 1 1/2-inch-thick slices. (The carrots will get smaller while cooking, so make the slices big.)
- Toss them in a bowl with the olive oil, salt, and pepper.
- Place on a baking sheet in one layer and roast in the oven for 20 minutes.
- Toss the carrots with minced dill or parsley, season to taste, and serve.
Nutrition Facts : Calories 110.2, Fat 7, SaturatedFat 1, Sodium 447.9, Carbohydrate 11.8, Fiber 3.5, Sugar 5.5, Protein 1.2
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