CARAMELISED CARROTS & ONIONS
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
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
GLAZED CARROTS
Simple dish with tender carrots with a buttery glaze and a mild sweetness.
Provided by Tricia McTamaney
Categories Side Dish Vegetables Carrots Glazed Carrot Recipes
Time 25m
Yield 8
Number Of Ingredients 5
Steps:
- Place carrots into a large saucepan, pour in enough water to reach depth of 1 inch, and bring to a boil. Reduce heat to low, cover, and simmer carrots until tender, 8 to 10 minutes. Drain and transfer to a bowl.
- Melt butter in the same saucepan; stir brown sugar, salt, and white pepper into butter until brown sugar and salt have dissolved. Transfer carrots into brown sugar sauce; cook and stir until carrots are glazed with sauce, about 5 more minutes.
Nutrition Facts : Calories 123.6 calories, Carbohydrate 17.6 g, Cholesterol 15.3 mg, Fat 6 g, Fiber 3.2 g, Protein 1.1 g, SaturatedFat 3.7 g, Sodium 193.8 mg, Sugar 12.1 g
CARAMELISED CARROTS
Make and share this Caramelised Carrots recipe from Food.com.
Provided by Jubes
Categories Vegetable
Time 30m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Heat the oil and butter in a frying pan. Add the carrots and cook, covered, over a low heat, until the carrots have just tendered.
- Add the sugar, stir constantly, about 10 minutes, or until the carrots caramelise.
- Stir in the parsley and the vinegar.
CARAMELISED HONEY CARROTS
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
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
CARAMELIZED BABY CARROTS
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
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
BROWN SUGAR-GLAZED CARROTS
Not only do they add a bright burst of color to any plate, but carrots are often the first vegetable that most little ones will consider eating. Their natural sweetness is given some amplification by making these caramelized carrots with a brown sugar, orange peel and butter glaze. Even big kids will be asking for seconds of these delicious glazed carrots.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 30m
Yield 8
Number Of Ingredients 6
Steps:
- Heat 1 inch water to boiling in 3-quart saucepan. Add carrots and, if desired, 1/2 teaspoon salt. Cover and heat to boiling; reduce heat. Simmer covered 12 to 15 minutes or until carrots are tender.
- While carrots are cooking, heat brown sugar, butter, orange zest and 1/2 teaspoon salt in 10- or 12-inch skillet over medium heat, stirring constantly, until sugar is dissolved and mixture is bubbly. Be careful not to overcook or the mixture will taste scorched. Remove from heat.
- Drain carrots. Stir carrots into brown sugar mixture. Cook over low heat about 5 minutes, stirring occasionally and gently, until carrots are glazed and hot.
Nutrition Facts : Calories 160, Carbohydrate 28 g, Cholesterol 15 mg, Fat 1, Fiber 3 g, Protein 1 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 380 mg
CARAMELIZED ROASTED CARROTS
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
BALSAMIC CARAMELIZED LEEKS, CARROTS, AND CELERY
My family just loves it! Very easy and a perfect way to mix veggies in a smooth, sweet, and sour taste that goes well with rice, goat cheese, or yogurt! Try it with some rice: white, seasoned, or any!
Provided by AlwaysKaKa
Categories Side Dish Vegetables Carrots
Time 40m
Yield 8
Number Of Ingredients 8
Steps:
- Melt butter in a skillet over medium heat; cook and stir leeks until softened, about 5 minutes. Add celery, carrots, vegetable broth, and balsamic vinegar; cook and stir until vegetables are tender, about 10 minutes.
- Stir brown sugar into leek mixture until dissolved and mixture is lightly browned, about 5 minutes; season with salt and pepper.
Nutrition Facts : Calories 69.5 calories, Carbohydrate 11.9 g, Cholesterol 5.7 mg, Fat 2.4 g, Fiber 1.2 g, Protein 0.8 g, SaturatedFat 1.4 g, Sodium 90.7 mg, Sugar 8.3 g
CARAMELIZED CARROTS
From Better Homes & Gardens. During cooking, gently shake skillet to prevent carrots from sticking! Very good way to change up carrots.
Provided by CookinMamaof3
Categories Corn
Time 42m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Heat olive oil in large skillet, then add carrots, cut side down.
- Sprinkle with salt and cook, covered, for 10 minutes.
- Turn carrots, add garlic, cover and continue cooking for 10 minutes, or until tender and golden brown.
- Remove carrots to serving plate and cover to keep warm.
- Add whipping cream and cayenne pepper to the same skillet and bring to a boil.
- Reduce heat and gently boil for 2 to 4 minutes, until cream is slightly thickened.
- Pour over carrots and serve immediately.
Nutrition Facts : Calories 147.3, Fat 11, SaturatedFat 5.1, Cholesterol 27.2, Sodium 159, Carbohydrate 12, Fiber 3.2, Sugar 5.2, Protein 1.6
ROASTED CARROTS WITH CARAMELIZED WALNUT CREMA AND PECORINO
Provided by Food Network
Categories side-dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Add the carrots to an 8-inch square baking dish in an even layer. Combine the salt, brown sugar, rosemary and thyme in a bowl until combined, then spread over the carrots. Allow these to sit in the refrigerator for 10 to 12 hours.
- Preheat the oven to 400 degrees F.
- Remove the carrots from the sugar-salt mixture and add to a 9-inch oval enameled baking dish. Drizzle with olive oil and toss to combine. Roast until golden brown, about 20 minutes.
- Meanwhile, make the crema: To a medium, high-sided saute pan over medium heat add the oil and heat until hot. Add the shallots and allow to caramelize, about 5 minutes. Add the walnuts and toss to combine. Add enough water to cover the bottom the pan, about 1 cup, and bring to a simmer. Turn off the heat and pour the mixture into a food processor. Turn on the machine and stream in the olive oil. Taste and adjust the seasoning with salt as needed. Set aside until ready to serve.
- Spoon the crema on the bottom of a large serving platter. Top with the roasted carrots and shaved pecorino.
More about "caramelized carrots food"
CARAMELIZED CARROTS | BETTER HOMES & GARDENS
From bhg.com
4/5 (8)Calories 146 per servingTotal Time 42 mins
- In an extra-large skillet cook carrots, cut sides down, in hot oil. Sprinkle with salt. Cook, covered, for 10 minutes. Uncover. Turn carrots, add garlic. Cover and continue cooking for 10 minutes more or until carrots are tender and both sides are golden brown. During cooking, gently shake skillet occasionally to prevent carrots from sticking. Transfer carrots to serving plate, cover and keep warm.
- Add cream and cayenne pepper to skillet. Bring to boiling. Reduce heat; boil gently, uncovered, for 2 to 4 minutes until cream is slightly thickened. Pour over carrots. Serve immediately. Makes 8 (1/2-cup) servings.
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BEST EVER GLAZED CARROTS - THE RECIPE CRITIC
From therecipecritic.com
5/5 (3)Total Time 20 minsServings 6
- Preheat oven to 400 degrees and spray a baking sheet with non stick cooking spray. In a medium sized bowl, add the carrots, olive oil, butter, brown sugar, garlic, and salt and pepper and combine.
- Spread the carrots in an even layer on the cookie sheet. Roast for 10 minutes and toss. Then roast for another 10 minutes until the carrots are tender and caramelized. Garnish with fresh parsley if desired.
CARAMELIZED CARROT MASH RECIPE - THE FOOD & WINE TEST ...
From foodandwine.com
Servings 6
- Preheat the oven to 400°. Spread the oil on 2 large rimmed baking sheets. Arrange the carrots, cut side down, on the baking sheets. Rub a little of the oil over the carrots and season with salt and pepper. Bake for about 45 minutes, or until the carrots are very tender and browned on the bottom.
- In a large saucepan, heat the chicken stock with the honey. Add the carrots and, with a potato masher, mash the carrots coarsely. Season with salt and pepper and serve hot.
GLAZED SKILLET CARROTS - LONGBOURN FARM
From longbournfarm.com
Ratings 3Category Side DishCuisine AmericanTotal Time 45 mins
- In a large skillet (I used a 12 inch), heat 2 tablespoons of the butter until melted. Add carrots and cook lightly until they start to brown a little bit, about 5 minutes.
- Reduce the heat and simmer on low until the carrots become tender about 30 minutes. Check the water throughout this time and add more if it gets low.
- When the carrots are tender and the liquid is reduced and thick (about 1/3 cup left), remove from the heat and add the remaining tablespoon butter, thyme, salt, and pepper.
INSTANT POT CARAMELIZED CARROT SOUP - A FOOD LOVER'S KITCHEN
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Ratings 19Calories 354 per servingCategory Soup
CARAMELIZED CARROTS AND SHALLOTS WITH CARROT TOP PESTO ...
From goop.com
Servings 6-8Category Dinner Recipes
- Scrub the carrots well (we don’t bother peeling them), and trim off the tops, leaving just a little bit of stem.
- Cut any larger carrots in half lengthwise and leave the smaller ones whole (you want them all to be roughly the same size so they cook evenly).
- Toss the carrots and shallots with the olive oil and a good amount of salt and pepper. Transfer to a baking sheet and roast in the oven for 25 minutes, or until caramelized and tender.
GLAZED CARROTS - DINNER AT THE ZOO
From dinneratthezoo.com
5/5 (29)Calories 149 per servingCategory Side
GLAZED CARAMELIZED CARROTS RECIPE - TOM VALENTI | FOOD …
From foodandwine.com
Servings 12Total Time 1 hr
- Bring a saucepan of salted water to a boil. Add the carrots and cook until they start to soften, about 7 minutes. Drain.
- In a large skillet, melt the butter in the chicken stock. Add the blanched carrots and season lightly with salt. Cover and cook over moderately low heat, stirring occasionally, until tender, about 25 minutes.
- Uncover the carrots and cook over moderately high heat, without stirring, until they are golden brown on the bottom, about 4 minutes. Season the carrots with salt and pepper. Transfer them to a shallow serving bowl. Sprinkle with the thyme and serve.
ROASTED CARAMELIZED CARROTS RECIPE BY THE DAILY MEAL ...
From thedailymeal.com
4.3/5 (21)Total Time 55 minsCategory Side Dishes, VegetablesCalories 172 per serving
- Step 2: In a large bowl, combine 3 pounds carrots (peeled and sliced into 1/4-inch slices), 1/2 cup sugar and 3 to 4 tablespoons vegetable oil. Toss to coat.
- Step 3: Spread the carrots into two jelly-roll pans in single layers. Roast for about 45 minutes to 1 hour on the middle and top racks of the oven, until carrots are caramelized and begin to shrivel. Switch the pans midway through cooking time. Shake occasionally to prevent the carrots from burning.
STOVETOP CARAMELIZED CARROTS WITH GARLIC & HONEY ...
From heartbeetkitchen.com
5/5 (2)Category Side DishesCuisine AmericanTotal Time 40 mins
- In a 10 inch skillet (preferably cast-iron), heat 2 tablespoons butter over medium heat. Add carrots and salt once melted, stirring to coat.
- Place cover on skillet and cook for 15 minutes, then remove and stir in the garlic. Cook uncovered, stirring occasionally, until tender, about 10-15 minutes, until fork tender.
- Then stir in remaining 1 tablespoon butter, honey, and parsley, cooking 2 minutes to combine. Taste, adjusting salt as needed. Serve warm.
PERFECT ROASTED CARROTS (QUICK & EASY) - MINIMALIST BAKER ...
From minimalistbaker.com
5/5 (7)Calories 95 per servingCategory Side
- Add carrots to the baking sheet and drizzle with oil and maple syrup, then sprinkle with salt, pepper, and, optionally, fresh herbs or curry powder (whichever flavor profile matches your accompanying dish(es) best). Rub/stir to evenly distribute.
- Cook for 25-35 minutes, or until carrots are golden brown and slightly caramelized, tossing near the halfway point to ensure even cooking. Enjoy as is, or in bowls and salads or as a side to nearly any main.
- Store leftovers covered in the refrigerator for up to 3-4 days. Not freezer friendly. Reheat in a 375 F (190 C) oven, in the microwave, or on the stovetop over medium heat until hot.
CANDIED CARROTS - BROWN SUGAR GLAZED CANDIED CARROTS RECIPE
From runningtothekitchen.com
5/5 (4)Total Time 12 minsCategory Side DishesCalories 93 per serving
- Once melted, place the carrots in a single layer in the pan and gently toss to coat with the butter and sugar mixture.
- Cook carrots, shaking the pan to turn them every minute or so for about 7-10 minutes until each side is golden brown and starting to caramelize.
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