CARDAMOM CARROTS
"These slightly sweet carrots with a hint of cardamom go over big whenever I serve them. They're particularly nice at holidays," says field editor Joan Hallford of North Richland Hills, Texas.
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- In a large saucepan, bring 1 in. of water, carrots and salt to a boil; reduce heat. Cover and simmer for 7-9 minutes or until crisp-tender; drain. , In a large skillet, combine the butter, brown sugar, cardamom and orange zest. Cook and stir over medium heat for 1-2 minutes or until sauce is thickened. Add carrots; toss to coat.
Nutrition Facts : Calories 126 calories, Fat 6g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 395mg sodium, Carbohydrate 18g carbohydrate (14g sugars, Fiber 3g fiber), Protein 1g protein.
CARROTS WITH ORANGE AND CARDAMOM
Provided by Marian Burros
Categories easy, side dish
Time 20m
Yield 3 or 4 servings
Number Of Ingredients 5
Steps:
- Using thinnest slicer of food processor, slice peeled carrots, or slice on mandoline or by hand.
- Squeeze orange, reserving both juice and pulp.
- Saute carrots with cardamom in hot butter for about 15 minutes. Add orange juice and pulp. Season with pepper and cook until tender.
Nutrition Facts : @context http, Calories 102, UnsaturatedFat 1 gram, Carbohydrate 15 grams, Fat 5 grams, Fiber 4 grams, Protein 1 gram, SaturatedFat 3 grams, Sodium 79 milligrams, Sugar 8 grams, TransFat 0 grams
ORANGE-HONEY GLAZED CARROTS
Steps:
- Cut the carrots diagonally in 1-inch-thick slices. You should have about 5 cups of carrots. Place 1/2 cup water, the butter, honey, 2 teaspoons of salt, and the ginger in a large saute pan and bring to a boil. Add the carrots, cover the pan, and simmer over medium-low heat for 5 minutes. Remove the lid and continue to cook for about 20 minutes, or until all the water has evaporated. You may want to raise the heat for the last 5 minutes.
- Add the orange zest and orange juice to the pan, tossing with the carrots. Simmer uncovered for about 5 minutes, until the carrots are al dente (tender but still resistant when you bite) and the sauce glazes the carrots. Add the pepper and another teaspoon of salt, to taste.
CINNAMON AND ORANGE GLAZED CARROTS
This was one of the few ways my mom could get my dad to eat carrots as us kids were growing up.
Provided by Katie H
Categories Side Dish Vegetables Carrots Glazed Carrot Recipes
Time 40m
Yield 8
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place carrots into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until slightly tender, about 5 minutes. Drain.
- Whisk butter, orange juice, brown sugar, white sugar, and cinnamon together in a large bowl until sugars are dissolved. Add carrots to the glaze mixture; toss to coat. Transfer carrots and glaze to a 1-quart baking dish.
- Bake in the preheated oven until carrots are tender, 15 to 20 minutes.
Nutrition Facts : Calories 168.7 calories, Carbohydrate 29.2 g, Cholesterol 15.3 mg, Fat 6 g, Fiber 3.3 g, Protein 1.2 g, SaturatedFat 3.7 g, Sodium 121.8 mg, Sugar 23.3 g
ORANGE GLAZED CARROTS
A wonderfully easy glazed carrot recipe that the whole family will enjoy. Great for special occasions or an every day meal.
Provided by HEIDI S.
Categories Side Dish Vegetables Carrots Glazed Carrot Recipes
Time 20m
Yield 4
Number Of Ingredients 5
Steps:
- Place carrots in a shallow saucepan, and cover with water. Boil until tender. Drain, and return carrots to pan.
- Pour orange juice over carrots, and mix well. Simmer over medium heat for about 5 minutes. Stir in brown sugar, butter, and salt. Heat until butter and sugar melt.
Nutrition Facts : Calories 135.8 calories, Carbohydrate 20.8 g, Cholesterol 15.3 mg, Fat 5.9 g, Fiber 3.3 g, Protein 0.9 g, SaturatedFat 3.7 g, Sodium 131.3 mg, Sugar 16.5 g
CARDAMOM CARROTS
An easy carrot side dish bursting with sweet and savory flavors, these cardamom carrots will make any dinner a special occasion. These carrots are tossed in a sweet butter sauce sweetened with cardamom and citrus, and served piping hot.
Provided by Annacia
Categories Vegetable
Time 20m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Place carrots and salt in large saucepan and add enough water to just cover carrots.
- Bring to a boil and reduce heat. Cover, and simmer for 7-9 minutes or until crisp-tender. Drain and set aside.
- In large skillet melt butter. Whisk in brown sugar, cardamom and orange peel.
- Cook, and stir over medium heat for 1-2 minutes or until sauce is thickened. Add carrots to skillet, toss to coat, and serve hot.
CARROTS GLAZED WITH CUMIN AND ORANGE
Make and share this Carrots Glazed With Cumin and Orange recipe from Food.com.
Provided by PinkCherryBlossom
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Slice the carrots diagonally into 1cm/½inch thick rounds.
- Heat a small frying pan until hot without adding any oil, and put in the cumin and cardamom seeds (be careful as they may pop). Toast these for a few minutes until they begin to release their aromas.
- Take a lidded pan large enough to hold the carrots in one layer if possible. Put in the carrots, spices, garlic, thyme, olive and butter, place the pan over a low to medium heat, and sweat the carrots for 5 minutes.
- Add the sugar and a cook for a few minutes more. Add a few drops of water just to cool the carrots down a little, then add the orange zest and place a lid on the pan. Continue cooking until the carrots are tender.
- Once cooked, remove the lid and if there is any moisture left in the pan, reduce it until the carrots are nice and slippery. Season with salt and freshly ground pepper and serve.
Nutrition Facts : Calories 300.8, Fat 25.8, SaturatedFat 11.1, Cholesterol 40.3, Sodium 113.7, Carbohydrate 17.9, Fiber 4.5, Sugar 9.4, Protein 1.8
ROASTED CARROTS WITH CARDAMOM BUTTER
Make and share this Roasted Carrots With Cardamom Butter recipe from Food.com.
Provided by Nado2003
Categories Vegetable
Time 45m
Yield 2/3 cup servings, 4 serving(s)
Number Of Ingredients 5
Steps:
- Position rack in lower third of oven; preheat to 450ºF.
- Combine butter, oil, cardamom and salt in a medium bowl. Add carrots and toss well to coat. Spread evenly on a rimmed baking sheet. Roast the carrots, stirring twice, until tender and golden, about 20 to 30 minutes. Serve immediately.
Nutrition Facts : Calories 148.3, Fat 6.6, SaturatedFat 2.6, Cholesterol 10.1, Sodium 474.8, Carbohydrate 22.1, Fiber 6.5, Sugar 10.3, Protein 2.2
HONEY-CARDAMOM GLAZED CARROTS
Mmmm! Honey and Cardamom is such a pleasant combination. These carrots make an excellent side dish to my Roasted Chicken with Curry Leaves and Spices.
Provided by Love6381
Categories Vegetable
Time 25m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Bring carrots in salted water to a boil and cook until just before done. Strain and place in ice water (skip the ice water if serving immediately).
- Before serving, melt butter in a sauté pan over medium heat. Add carrots to heat through and finish cooking.
- Add honey and cardamom, toss, adjust salt and serve.
Nutrition Facts : Calories 94.3, Fat 5.9, SaturatedFat 3.7, Cholesterol 15.3, Sodium 251.1, Carbohydrate 10.7, Fiber 1.9, Sugar 7.3, Protein 0.7
ORANGE ROSEMARY CARROTS
Our whole family loves rosemary, and I grow it along with carrots in my garden every year. This is a delicious recipe to use them both together. -Arlene Butler, Ogden, Utah
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 2 servings.
Number Of Ingredients 11
Steps:
- In a small saucepan, melt butter over medium-high heat. Add shallot; cook and stir until tender, 2-3 minutes. Add garlic; cook 1 minute longer., Stir in carrots. Add brown sugar, water, orange juice concentrate, rosemary, salt and pepper. Reduce heat to medium-low. Cook, covered, until carrots are crisp-tender, 15-20 minutes. Uncover and cook until liquid is reduced by half, 1-2 minutes. If desired, sprinkle with fresh parsley.
Nutrition Facts : Calories 133 calories, Fat 6g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 260mg sodium, Carbohydrate 20g carbohydrate (14g sugars, Fiber 3g fiber), Protein 1g protein.
CARROTS WITH ORANGE SAUCE
Make and share this Carrots With Orange Sauce recipe from Food.com.
Provided by lazyme
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Cook carrots until just tender.
- In separate saucepan, measure in the next 5 ingredients.
- Heat until thick, stirring constantly.
- Add parsley.
- If you think it's too sweet, you can add some lemon juice.
- Pour orange sauce over drained carrots.
- Serve.
- Reheats well.
Nutrition Facts : Calories 163.6, Fat 8.8, SaturatedFat 5.5, Cholesterol 22.9, Sodium 77.1, Carbohydrate 21.6, Fiber 0.2, Sugar 17.8, Protein 0.5
CHARRED CARROTS WITH ORANGE AND BALSAMIC
Ina Garten was one of the people who made roasted whole carrots fashionable for home cooks, back when "The Barefoot Contessa Cookbook" - her first - was published in 1999. Brightening up basic dishes with lemon, orange and vinegar became one of her signatures. She shared this recipe from her book "Modern Comfort Food" with The Times for Thanksgiving 2020.
Provided by Julia Moskin
Categories vegetables, side dish
Time 20m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Position an oven rack 4 inches away from the broiler and heat the broiler.
- Cut the carrots crosswise into 4-inch lengths. Cut the larger pieces lengthwise in half or quarters so the sticks are roughly 1/2-inch wide.
- Place the carrots on a sheet pan and drizzle them with the olive oil. Sprinkle with the thyme, 1 1/2 teaspoons kosher salt and 1/2 teaspoon pepper. Toss with your hands until coated, then spread the carrots out in an even layer.
- Broil the carrots for about 10 minutes, tossing every few minutes, until they are tender and randomly charred. Top the carrots with the orange zest, orange juice and vinegar, sprinkle with some fleur de sel and toss to coat. Taste for seasonings, then serve warm or at room temperature.
CARROTS A LA ORANGE
This delicious dish covers tender carrots with a delicious butter, orange, and ginger sauce.
Provided by larkspur
Categories Side Dish Vegetables Carrots
Time 35m
Yield 6
Number Of Ingredients 7
Steps:
- Bring a pot of lightly salted water to a boil in a saucepan and cook carrots in the boiling water until just tender, about 15 minutes. Drain. Transfer carrots to a serving dish and keep warm.
- Whisk sugar, cornstarch, salt, and ginger in a saucepan until thoroughly combined; turn heat to medium and whisk in orange juice. Bring to a simmer, whisking constantly, and cook until sauce is smooth and thickened, about 3 minutes; stir in butter. Pour sauce over carrots, stir to coat, and serve.
Nutrition Facts : Calories 79.2 calories, Carbohydrate 10.8 g, Cholesterol 10.2 mg, Fat 4 g, Fiber 2.1 g, Protein 0.8 g, SaturatedFat 2.5 g, Sodium 175.8 mg, Sugar 6.5 g
ORANGE CANDIED CARROTS
My son always asks for these glazed carrot coins at Thanksgiving. The orange flavor in the sweet mild sauce really comes through. This pleasant side dish is a great way to dress up a meal of holiday leftovers. -Lori Lockrey, West Hill, Ontario
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 3 servings.
Number Of Ingredients 6
Steps:
- Place 1 in. of water and carrots in a skillet; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until crisp-tender. , Meanwhile, in a blender, combine the butter, cranberry sauce, orange zest, brown sugar and salt. Cover and process until blended. Drain carrots; drizzle with cranberry mixture.
Nutrition Facts : Calories 404 calories, Fat 31g fat (19g saturated fat), Cholesterol 83mg cholesterol, Sodium 767mg sodium, Carbohydrate 33g carbohydrate (25g sugars, Fiber 5g fiber), Protein 2g protein.
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