QUICK AND EASY BAKED CARROTS
Baked carrots with light sweet glaze.
Provided by wilsondogg
Categories Side Dish Vegetables Carrots
Time 25m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Arrange carrots in a shallow baking dish. Spray with cooking spray and sprinkle with nutmeg, cinnamon, and sugar.
- Bake in preheated oven until carrots are tender, 20 minutes.
Nutrition Facts : Calories 68.4 calories, Carbohydrate 15.7 g, Fat 0.6 g, Fiber 4.5 g, Protein 1.4 g, SaturatedFat 0.2 g, Sodium 101.4 mg, Sugar 8.1 g
ZESTY CARROT BAKE
For a fun vegetable dish, try these tender carrots in a sauce that gets its zip from horseradish. With a crunchy crumb topping and comforting sauce, it will tempt even those who usually don't care for cooked carrots. -Grace Yaskovic, Branchville, New Jersey
Provided by Taste of Home
Categories Side Dishes
Time 55m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- On stovetop or microwave, cook carrots until tender. Transfer to a 1-qt. baking dish; set aside. , In a small bowl, combine the next five ingredients. Pour over carrots. Combine bread crumbs and butter; sprinkle over top. Bake, uncovered, at 350° for 25-30 minutes. Sprinkle with cheese. Bake 2-3 minutes longer or until cheese is melted.
Nutrition Facts : Calories 338 calories, Fat 29g fat (7g saturated fat), Cholesterol 30mg cholesterol, Sodium 357mg sodium, Carbohydrate 15g carbohydrate (6g sugars, Fiber 3g fiber), Protein 4g protein.
ROASTED CARROTS
Get the most out of your root vegetables with Ina Garten's Roasted Carrots recipe from Barefoot Contessa on Food Network.
Provided by Ina Garten
Categories side-dish
Time 30m
Yield 6 servings
Number Of Ingredients 5
Steps:
- Preheat the oven to 400 degrees F.
- If the carrots are thick, cut them in half lengthwise; if not, leave whole. Slice the carrots diagonally in 1 1/2-inch-thick slices. (The carrots will shrink while cooking so make the slices big.) Toss them in a bowl with the olive oil, salt, and pepper. Transfer to a sheet pan in 1 layer and roast in the oven for 20 minutes, until browned and tender.
- Toss the carrots with minced dill or parsley, season to taste, and serve.
CARROT BABY FOOD
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
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
CARROT CAKE TRAYBAKE
This easy carrot cake traybake is perfect for getting kids practicing their cooking skills. Take a handful of ingredients and turn them into a teatime treat
Provided by Good Food team
Categories Afternoon tea, Treat
Time 1h
Yield Makes 6-12
Number Of Ingredients 12
Steps:
- Line an 18cm square tin with baking parchment. Ask your grown-up helper to turn the oven on to 180C/160C fan/gas 4. Grate the carrots on the fine side of the grater, then tip them into a large bowl.
- Sift the sugar, flour, bicarb and cinnamon on top of the carrot, then add the orange zest and mix everything around a bit.
- Break the eggs into a bowl (scoop out any bits of shell), then add them to the bowl along with the oil. Mix everything together well.
- Scoop the cake mix into your tin and level the top. Ask a grown-up to put it in the oven for 30 minutes or until the cake is cooked. Cool.
- To make the icing, mix the butter and icing sugar together, then stir in the soft cheese until smooth.
- When the cake is cool, spread the top with the icing and cut into squares. Decorate with sprinkles, if you like.
Nutrition Facts : Calories 665 calories, Fat 40 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 72 grams carbohydrates, Sugar 47 grams sugar, Fiber 2 grams fiber, Protein 8 grams protein, Sodium 1.33 milligram of sodium
CARROT BAKE
This is one of my favorite recipes for carrots and I don't like cooked carrots. They are a must try and don't judge by the ingredients.....
Provided by Kimschmee
Categories Vegetable
Time 55m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- On stovetop or in a microwave oven, cook carrots until tender.
- Place in a 1-qt baking dish; set aside.
- In a small bowl, combine the next five ingredients; mix well.
- Pour over carrots.
- Combine bread crumbs and butter; sprinkle on top.
- Bake, uncovered, at 350 degrees F for 25-30 minutes.
- Sprinkle with cheese.
- Return to the oven for 2-3 minutes or until the cheese melts.
Nutrition Facts : Calories 255.8, Fat 17.4, SaturatedFat 6, Cholesterol 27.7, Sodium 427.6, Carbohydrate 21.5, Fiber 2.7, Sugar 6.4, Protein 4.6
BAKED SHREDDED CARROTS
Make and share this Baked Shredded Carrots recipe from Food.com.
Provided by bmcnichol
Categories Vegetable
Time 50m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- In a large bowl, combine the carrots, onions, sugar, salt and celery salt.
- Transfer to an ungreased 1-1/2-qt. baking dish and dot with butter.
- Cover and bake at 325° for 45-50 minutes or until carrots are crisp-tender.
Nutrition Facts : Calories 140.6, Fat 8, SaturatedFat 4.9, Cholesterol 20.3, Sodium 351.7, Carbohydrate 17.4, Fiber 3.9, Sugar 10.6, Protein 1.5
CHEDDAR CARROT BAKE
Make and share this Cheddar Carrot Bake recipe from Food.com.
Provided by Parsley
Categories Cheese
Time 50m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Cook/steam sliced carrots until fork-tender; drain and keep warm.
- Preheat oven to 375.
- Lightly grease/spray a 2 1/2 qt casserole dish; set aside.
- In a mixing bowl, combine the melted butter, onion, cheese soup, milk, egg, cheese, crushed crackers, salt, pepper, tarragon and nutmeg; mix well.
- Gently fold in the hot cooked carrots to the mixture.
- Turn mixture into prepared casserole dish.
- Bake, uncovered at 375 for 25-30 minutes.
Nutrition Facts : Calories 301.6, Fat 19, SaturatedFat 10.9, Cholesterol 82.5, Sodium 806.4, Carbohydrate 24.2, Fiber 4.9, Sugar 8.4, Protein 10.3
CINNAMON CARROT BAKE
This is an easy recipe and so good! Serve the carrots at room temperature for a hot day, but they are delicious served hot also. You can also make this in the microwave on HIGH for about 10 minutes. The complete recipe can be doubled is desired.
Provided by Kittencalrecipezazz
Categories Vegetable
Time 55m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Set oven to 350 degrees.
- Butter a 1-1/2-quart casserole dish.
- Place the sliced carrots in the baking dish.
- Mix together the butter, sugar, salt and cinnamon in a heat proof bowl; stir in boiling water; mix to combine.
- Pour over the carrots; toss to coat.
- Bake for about 45-60 minutes or until the carrots are desired tenderness (the time will vary depending how the thickness of the carrot slices).
Nutrition Facts : Calories 302.9, Fat 15.8, SaturatedFat 9.8, Cholesterol 40.6, Sodium 808.4, Carbohydrate 41.6, Fiber 4.9, Sugar 32.7, Protein 1.8
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