Caramelized Baby Carrots Food

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

Ingredients

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

CARAMELIZED BABY CARROTS

Caramelized Baby Carrots image

Carrots become beautifully glazed and tender with just a little brown sugar and a quick, high-heat roast. To clean up, simply toss the foil. Use this simple roasted-carrot method as a base, and then layer on other flavor combinations as you like. Try smoky chipotle chile powder, fragrant garam masala, or tart ground sumac.

Provided by Deb Wise

Yield Serves 4 (serving size: about 2/3 cup)

Number Of Ingredients 6

Ingredients

2 tablespoons olive oil
2 teaspoons chopped fresh thyme
1 teaspoon light brown sugar
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 pound small multicolored carrots, trimmed

Steps:

Preheat oven to 400°F.
Combine all ingredients in a bowl; toss. Spread carrot mixture on a foil-lined baking sheet. Bake at 400°F for 20 minutes or until tender and caramelized, stirring once after 10 minutes.

Nutrition Facts : Calories 105, Carbohydrate 11 g, Cholesterol 0 mg, Fat 6.9 g, Fiber 3 g, Protein 1 g, SaturatedFat 1 g, Sodium 209 mg, Sugar 7 g

GLAZED BABY CARROTS

Glazed Baby Carrots image

For a zippy side dish, try this recipe. These brown sugar-glazed carrots come together in no time at all. -Anita Foster, Fairmount, Georgia

Provided by Taste of Home

Categories Side Dishes

Time 15m

Yield 4 servings.

Number Of Ingredients 4

Ingredients

1 pound fresh, frozen or canned whole baby carrots
Water
2 tablespoons butter
1/4 cup brown sugar

Steps:

Cook carrots in a small amount of water until tender. Drain. In a saucepan, combine butter and brown sugar; heat until sugar dissolves. Add carrots and toss to coat. Heat through.

Nutrition Facts : Calories 142 calories, Fat 6g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 152mg sodium, Carbohydrate 23g carbohydrate (19g sugars, Fiber 2g fiber), Protein 1g protein.

BABY CARROTS

Baby Carrots image

Provided by Rachael Ray : Food Network

Categories side-dish

Time 15m

Yield 4 servings

Number Of Ingredients 4

Ingredients

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.

CARAMELIZED ROASTED CARROTS

Caramelized Roasted Carrots image

Carrots tossed with melted butter and brown sugar and then roasted until caramelized are the perfect side to roast chicken or beef.

Provided by Christina Soong-Kroeger

Categories Side Dish Dinner

Time 1h

Yield 4

Number Of Ingredients 6

Ingredients

1 bunch carrots (peeled, greens trimmed if needed)
2 tablespoons butter (melted)
1 tablespoon brown sugar
Black pepper, to taste
Salt, to taste (sea salt flakes preferred)
Garnish: fresh chopped parsley or cilantro

Steps:

Bake in the oven for around 25 minutes or until soft and beginning to brown.
Serve and enjoy.

Nutrition Facts : Calories 92 kcal, Carbohydrate 10 g, Cholesterol 15 mg, Fiber 3 g, Protein 1 g, SaturatedFat 4 g, Sodium 242 mg, Sugar 6 g, Fat 6 g, ServingSize 4 servings, UnsaturatedFat 0 g

CARAMELIZED CUMIN-ROASTED CARROTS

Caramelized Cumin-Roasted Carrots image

Provided by Maria Helm Sinskey

Categories Vegetable Side Bake Low Fat Vegetarian Kid-Friendly Low Cal High Fiber Spice Root Vegetable Carrot Fall Winter Healthy Vegan Cumin Bon Appétit Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Small Plates

Yield 6 servings

Number Of Ingredients 5

Ingredients

Nonstick vegetable oil spray
12 medium to large carrots, peeled, cut on diagonal into 1/2-inch-thick pieces
2 tablespoons extra-virgin olive oil
1 1/2 teaspoons cumin seeds
2 teaspoons coarse kosher salt

Steps:

Preheat oven to 400°F. Spray large rimmed baking sheet with nonstick spray.
Combine carrots and all remaining ingredients in large bowl; toss to coat. Spread in single layer on prepared baking sheet. Roast carrots until tender and lightly caramelized, turning carrots over once, 35 to 40 minutes.

CARAMELISED HONEY CARROTS

Caramelised honey carrots image

Have a fussy eater in the family? These caramelised carrots cooked with butter and honey will prove a big hit with kids - a great side dish for Sunday lunch

Provided by Juliet Sear

Categories Side dish

Time 40m

Number Of Ingredients 4

Ingredients

500g pack Chantenay carrots , trimmed
1 tbsp honey
2 tsp butter
1 tsp thyme leaves

Steps:

Put the carrots in a large frying pan with a lid. Cover with cold water, put the lid on and bring to a boil. Once boiling, take the lid off and cook over a medium heat for about 25-30 mins until all the water has evaporated.
Reduce the heat, add the honey, butter and thyme leaves and gently cook for about 5 mins until the carrots are caramelised and golden.

Nutrition Facts : Calories 69 calories, Fat 3 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 9 grams sugar, Fiber 4 grams fiber, Protein 1 grams protein, Sodium 0.2 milligram of sodium

CARAMELISED CARROTS & ONIONS

Caramelised carrots & onions image

The perfect caramelised carrots to accompany any roast - try them alongside your Christmas turkey

Provided by Cathryn Evans

Categories Dinner, Side dish, Vegetable

Time 55m

Number Of Ingredients 8

Ingredients

500g carrot , peeled and cut into long chunks
50g butter
1 tbsp olive oil
8 red onions , peeled and quartered with root intact
3 sprigs thyme
1 tbsp soft brown sugar
3 tbsp red wine
1 tbsp good-quality balsamic vinegar

Steps:

Blanch carrots in a pan of boiling salted water for 3 mins, drain well, then pat dry. In a large pan, melt the butter and oil, then fry the carrots, onions and thyme over a low heat for 30 mins until golden.
Stir in the sugar and red wine and bubble for a few mins to boil off the alcohol. Add the vinegar, then continue to cook until syrupy, about 5 mins. Remove the sprigs of thyme and serve. Make up to 2 days ahead, stored in a covered container. Tip back into a pan and reheat or use a microwave.

Nutrition Facts : Calories 129 calories, Fat 7 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 13 grams sugar, Fiber 3 grams fiber, Protein 2 grams protein, Sodium 0.15 milligram of sodium

CARROT BABY FOOD

Carrot Baby Food image

Carrots are easy to digest and make a good first food for your little one. Once you've introduced other fruits and vegetables to your baby, you can combine them into one puree. Carrot and apple or carrots and sweet potato make a great choice, for example.

Provided by Anonymous

Categories 100+ Everyday Cooking Recipes

Time 20m

Yield 4

Number Of Ingredients 2

Ingredients

4 carrots, peeled and sliced
4 teaspoons breast milk

Steps:

Place carrots in a saucepan and cover with water. Bring to a boil, then reduce heat and simmer until soft, about 10 minutes. Drain.
Combine cooked carrots and milk in a blender or food processor; and puree until smooth. Allow to cool before serving.

Nutrition Facts : Calories 33.1 calories, Carbohydrate 7.2 g, Cholesterol 0.7 mg, Fat 0.4 g, Fiber 2 g, Protein 0.7 g, SaturatedFat 0.1 g, Sodium 50.5 mg, Sugar 3.8 g

ROASTED, CARAMELIZED CARROTS WITH GARLIC

Roasted, Caramelized Carrots With Garlic image

Oven roasted until the carrots are caramelized, it's so good and so super easy. Add the flavor of garlic and fresh parsley and send it over the top! This is a great side dish for any entree, and good enough to serve royalty! *Please do not use the little carrots marketed as "Baby carrots". Those are cut out pieces from deformed whole carrots and preserved in a chlorine bath since the pieces no longer have a skin to preserve them. I don't suggest cooking with pool water, either!

Provided by Penny Stettinius

Categories Vegetable

Time 1h10m

Yield 4-6 serving(s)

Number Of Ingredients 6

Ingredients

6 whole carrots, cleaned
olive oil
kosher salt
freshly cracked black pepper
3 garlic cloves, chopped
1/4 cup fresh parsley, minced

Steps:

Preheat the oven to 375 degrees.
Chop the carrots into 1" pieces, season with salt and pepper and toss with a couple tbs of olive oil.
Place on a roasting pan. Do not cover.
Roast in the oven for about 45 minutes and then toss with the chopped garlic and a bit more olive oil if needed.
The carrots will need about 15 more minutes to soak in the garlic flavor and become caramelized.
Remove from the oven and toss in the parsley.

Nutrition Facts : Calories 42.2, Fat 0.3, Sodium 65.6, Carbohydrate 9.8, Fiber 2.7, Sugar 4.4, Protein 1.1

CARROTS WITH CARAMELIZED GINGER

Carrots With Caramelized Ginger image

Taken from April 2011 Bon Appetit: "The carrots used in this recipe are true whole baby carrots, each usually about three to four inches long and about half an inch wide."

Provided by alligirl

Categories Vegetable

Time 35m

Yield 6 side dishes, 6 serving(s)

Number Of Ingredients 7

Ingredients

2 (8 ounce) packages peeled baby carrots, with some tops still attached
3 tablespoons butter, divided
fine sea salt
3 tablespoons honey, divided
6 thin slices peeled fresh ginger, cut into matchstick-size pieces
1 tablespoon fresh lemon juice
2 tablespoons fresh Italian parsley

Steps:

Arrange carrots in single layer in heavy large skillet.
Add 1 1/2 cups water and 2 tablespoons butter. Sprinkle with sea salt. Bring to boil, cover, and reduce heat to medium-low.
Simmer until carrots are tender, about 10 minutes. Using slotted spoon, transfer carrots to plate.
Add 2 tablespoons honey and ginger to skillet and bring to boil, stirring occasionally. Boil until juices are syrupy and pale golden brown, 4 to 5 minutes.
Whisk in remaining 1 tablespoon butter, 1 tablespoon honey, and lemon juice.
Season to taste with salt and freshly ground black pepper. Spoon ginger sauce over carrots and let stand 10 minutes to cool slightly.
Scatter parsley leaves over and serve.

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