CANDIED CARROTS DISH
Tender sliced carrots are draped in a maple syrup and lemon juice glaze that makes this side dish a standout. "It's great to find a recipe like this one that my entire family enjoys, whether they are watching their calories or not," says Ruby Williams of Bogalusa, Louisiana.
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- Place 1 in. of water in a large saucepan; add carrots, Bring to a boil. Reduce heat; cover and simmer for 7-9 minutes or until crisp-tender. Drain., Stir in the remaining ingredients. Simmer, uncovered, until most of the liquid has evaporated.
Nutrition Facts : Calories 66 calories, Fat 1g fat (0 saturated fat), Cholesterol 2mg cholesterol, Sodium 286mg sodium, Carbohydrate 15g carbohydrate (0 sugars, Fiber 3g fiber), Protein 1g protein. Diabetic Exchanges
CANDIED CARROTS
These candied carrots are sliced carrots in a brown sugar and butter glaze that are simmered until tender. It's a super easy side dish that's perfect for a weeknight dinner or a holiday meal!
Provided by Sara Welch
Categories Side
Time 20m
Number Of Ingredients 6
Steps:
- Place the carrots in a large pan. Add 1 cup of water to the pan. Bring to a simmer and cook the carrots for 8-10 minutes or until tender.
- Drain the water from the pan and return the pan to the stove over medium heat. Add the brown sugar, butter, salt and pepper.
- Cook for 2-3 minutes or until butter and sugar have melted and carrots are coated in the glaze. Sprinkle with parsley and serve.
Nutrition Facts : Calories 131 kcal, Carbohydrate 19 g, Protein 1 g, Fat 5 g, SaturatedFat 3 g, Cholesterol 15 mg, Sodium 276 mg, Fiber 3 g, Sugar 14 g, ServingSize 1 serving
SWEET CANDIED CARROTS
These tender, vibrant carrots have a buttery glaze and a mild sweetness. It's a simple dish, but it sure makes carrots seem special.-P Lauren Fay-Neri, Syracuse, New York
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 8 servings.
Number Of Ingredients 5
Steps:
- Place carrots in a large saucepan; add 1 in. of water. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until crisp-tender. Drain and set aside. , In the same pan, combine the butter, brown sugar, salt and pepper; cook and stir until butter is melted. Return carrots to the pan; cook and stir over medium heat for 5 minutes or until glazed.
Nutrition Facts : Calories 125 calories, Fat 6g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 174mg sodium, Carbohydrate 18g carbohydrate (14g sugars, Fiber 3g fiber), Protein 1g protein.
CANDIED CARROTS
Steps:
- Preheat the oven to 350 degrees F.
- Cut off all but 1-inch of the carrot tops, leaving a little green. Put the carrots in a large shallow pan, add the oil, and season with salt and pepper. Turn to coat the carrots. Stick them in the oven and bake for 30 minutes, until the carrots are fork-tender.
- In the meantime, melt the butter in a skillet over medium-low heat. Swirl the pan around and cook until the butter begins to become brown and nutty. Squeeze in the juice from the orange halves, add the zest, brown sugar, cumin and cinnamon and continue to cook for 2 minutes or until syrupy.
- Remove the carrots from the oven, drizzle the orange brown butter over the carrots and serve.
ROASTED CANDIED CARROTS
Enjoy these tasty roasted carrots - perfect for side dish.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 45m
Yield 6
Number Of Ingredients 6
Steps:
- Heat oven to 450°F. Place 15x10x1-inch pan in oven 10 minutes to preheat. Meanwhile, in large bowl, mix all ingredients except carrots until blended. Add carrots; toss to coat.
- Spray hot pan with cooking spray. Place carrots in single layer in pan.
- Roast uncovered 30 minutes, stirring once, until golden brown. Immediately remove carrots from pan.
Nutrition Facts : ServingSize 1 Serving
GLAZED (OR CANDIED) CARROTS
This is a great recipe from The Good Housekeeping All-American Cookbook. I used to hate eating carrots until I tried this recipe. Kids are guaranteed to love this recipe! It's quick and easy and made from foods that are around the house.
Provided by IAteMyGluestick
Categories Sauces
Time 20m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- In a medium saucepan over medium heat, add carrots and just enough water to cover them with 1/4 teaspoons salt.
- Bring to a boil.
- Cover, then cook carrots for 15 minutes or until the carrots are tender-crisp; drain well.
- Return the carrots to the saucepan.
- Mix in the butter or margarine, the sugar, 1/4 teaspoons salt and the nutmeg.
- Return the mixture to the heat and cook over low heat, stirring constantly, until the carrots are glazed.
- Transfer glazed carrots to a warmed bowl and serve.
GLAZE-OF-GLORY CANDIED CARROTS
Steps:
- To make the glaze, in a small dish, combine preserves, brown sugar, butter, cinnamon, salt, and nutmeg. Stir well and set aside.
- Put all of the veggies in the crock pot and top with the glaze.
- Use a large spoon to stir the contents of the crock pot up a bit. (Don't worry if the preserves mixture isn't completely distributed.)
- Cover and cook on high for 3 to 4 hours or on low for 7 to 8 hours.
- Once the veggies are cooked, in a small bowl, combine cornstarch with 2 tablespoons cold water, and stir until the cornstarch has dissolved. Add to the crock pot and mix well.
- Turn off the pot and leave uncovered for 15 minutes to allow the sauce to thicken. Stir and, if you like, add additional salt and optional ingredients, to taste. Then enjoy!
Nutrition Facts : Calories 102, Fat 1.5 grams, Sodium 286 milligrams, Carbohydrate 22 grams, Fiber 3 grams, Protein 1.5 grams, Sugar 13 grams
CANDIED CARROTS
My family's favorite vegetable. They are great for the holidays, too!
Provided by Denyse
Categories Side Dish Vegetables Carrots
Time 40m
Yield 4
Number Of Ingredients 5
Steps:
- Place carrots in a pot of salted water. Bring water to a boil, reduce heat to a high simmer and cook about 20 to 30 minutes. Do not cook the carrots to a mushy stage!
- Drain the carrots, reduce the heat to its lowest possible setting and return the carrots to the pan. Stir in butter, brown sugar, salt and pepper. Cook for about 3 to 5 minutes, until sugar is bubbly. Serve hot!
Nutrition Facts : Calories 150.3 calories, Carbohydrate 24.5 g, Cholesterol 15.3 mg, Fat 6 g, Fiber 3.2 g, Protein 1.2 g, SaturatedFat 3.7 g, Sodium 123.2 mg, Sugar 18.7 g
CANDIED CARROTS
These tender, vibrant carrots have a buttery glaze and a mild sweetness. It's a simple dish, but it sure makes carrots seem special.
Provided by looneytunesfan
Categories Vegetable
Time 30m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Place carrots in a large saucepan; add 1 inches of water. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until crisp-tender. Drain and set aside.
- In the same pan, combine the butter, brown sugar, salt and pepper; cook and stir until butter is melted. Return carrots to the pan; cook and stir over medium heat for 5 minutes or until glazed.
Nutrition Facts : Calories 123.5, Fat 6, SaturatedFat 3.7, Cholesterol 15.2, Sodium 194.7, Carbohydrate 17.6, Fiber 3.2, Sugar 11.8, Protein 1.1
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