SPICY HONEY ROASTED CARROTS
Honey Roasted Carrots (or candied carrots, as we like to call them) are a sweet, delicious, and healthy vegetable side dish. The easy to make carrots are coated in a honey glaze then roasted until tender and caramelized. They are totally addictive!
Provided by Kristen Stevens
Categories Side Dish
Time 30m
Number Of Ingredients 6
Steps:
- Turn your oven on to 425 degrees.
- Melt the butter in a large ovenproof skillet (see notes) over medium-high heat. Add the honey, salt, pepper, and cayenne and bring to a boil for 2 minutes. Add the carrots and toss to coat in the sauce.
- Place the carrots in the oven and cook for 20 minutes. If you'd like some dark spots on your carrots, broil for the last 2-3 minutes. Be careful as they burn quickly.
- Remove the pan from the oven and continue to cook the carrots for 2 minutes over medium-high heat on your stovetop to caramelize the honey. Once the sauce just barely starts to darken, remove the pan from the heat.
- Sprinkle with some minced chives and serve.
Nutrition Facts : ServingSize 1 serving = ¼ of the recipe, Calories 166 kcal, Carbohydrate 35 g, Protein 2 g, Fat 3 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 8 mg, Sodium 327 mg, Fiber 6 g, Sugar 24 g, UnsaturatedFat 2 g
CARAMELIZED SPICED CARROTS
Categories Vegetable Side Bake Roast Thanksgiving Vegetarian Mint Basil Pine Nut Carrot Fall Pomegranate Molasses Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Makes 16 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 375°F. Whisk 1/4 cup water, pomegranate molasses, and next 7 ingredients in large bowl to blend. Add carrots to pomegranate mixture and toss to coat. Divide carrots between 2 large rimmed baking sheets. Roast until carrots are tender and liquids are reduced to glaze, stirring twice and mixing in water by tablespoonfuls if needed to prevent burning, about 55 minutes. Season with salt and pepper. (Can be made 4 hours ahead. Let stand at room temperature. Rewarm in 375°F oven 10 minutes before serving.)
- Transfer carrots to platter. Sprinkle pomegranate seeds, pine nuts, basil, and mint over carrots and serve.
- *A thick pomegranate syrup; available at some supermarkets and Middle Eastern markets, and by mail from Adriana's Caravan (adrianascaravan.com).
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.
MOROCCAN-SPICED ROASTED CARROTS
Tender, caramelized roasted carrots tossed in Moroccan-inspired spices like cinnamon, ginger, paprika, and cumin. Just 30 minutes, 1 pan, and 8 ingredients required!
Provided by Minimalist Baker
Categories Side Dish
Time 30m
Number Of Ingredients 11
Steps:
- Preheat oven to 375 F (190 C) and line a baking sheet with parchment paper.
- Add carrots to the baking sheet and drizzle with oil, salt, paprika, cumin, ginger, cinnamon, turmeric, and cayenne (optional), and toss well to combine.
- Cook for 20-25 minutes, or until the carrots are tender and slightly browned. Serve hot as is, or with tahini, Za'atar, or our Zesty Dill Yogurt Sauce. These would also make a delicious addition to our Ultimate Mediterranean Bowl.
- Store leftovers covered in the refrigerator for up to 3-4 days. Not freezer friendly. Reheat in a 350 F (176 C) oven, in the microwave, or on the stovetop over medium heat until hot.
Nutrition Facts : ServingSize 1 servings, Calories 110 kcal, Carbohydrate 11.4 g, Protein 1.2 g, Fat 7.2 g, SaturatedFat 0.8 g, Sodium 371 mg, Fiber 3.4 g, Sugar 5.4 g, UnsaturatedFat 5.94 g
CARAMELIZED SPICY CARROTS
I hosted Thanksgiving dinner for some of my Pennsylvania family several years ago and wanted to mix traditional family dishes with a few unique sides. I found a picture in a Thanksgiving cooking magazine of these beautiful carrots and just had to make them. I used the recipe for inspiration but changed it up a bit to appeal to my family's taste buds.
Provided by Melanie B.
Categories Vegetable
Time 1h15m
Yield 20 serving(s)
Number Of Ingredients 13
Steps:
- Peel and wash the carrots. Trim the greens down to about 1-2 inches. I like to leave the greens on for color on the serving platter.
- Lightly toast the coriander and cardamom pods. Grind in your spice grinder.
- Whisk together first 9 ingredients in a large bowl. Add carrots to mixture and coat well.
- Place carrots in 375 degree oven and roast until carrots are tender and liquids are reduced to a glaze. If needed during the cooking process add a little water and stir to prevent burning. The roasting process will take about 45-60 minutes.
- Pull out of the oven and season with some salt and pepper.
- Transfer carrots to a platter. Sprinkle pine nuts, basil, and mint over carrots to serve.
Nutrition Facts : Calories 178.6, Fat 8.9, SaturatedFat 2.1, Cholesterol 6.1, Sodium 101.9, Carbohydrate 25.1, Fiber 3.6, Sugar 14.8, Protein 1.9
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 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
SWEET & SPICY CARROTS
These carrots are a little bit different from all the other carrot recipes - they have an exotic flavor and go well with lamb and chicken.Leave out the raisins but yhey add to the flavor. I like to add a pinch more curry & chilli but it is up to you how spicy you like it
Provided by Bergy
Categories Vegetable
Time 15m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat the oil& butter in a large skillet, over medium heat,add carrots& garlic Sprinkle in the dry spices and saute, stirring almost constantly until the carrots are as tender as you like them (7-9 minutes).
- Meanwhile stir together the honey& vinegar.
- Pour over the carrots, add raisins and saute, swishing the carrots around Serve immediately for 1 additional minute.
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