Chili Spiced Carrots Food

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CHILI SPICED CARROTS



Chili Spiced Carrots image

Cumin, chili powder, and lemon zest are commonly used in Indian, Middle Eastern, and Mediterranean cooking.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time 45m

Number Of Ingredients 9

2 teaspoons olive oil
2 cloves garlic, minced
1 1/2 teaspoons chili powder
1/2 teaspoon ground cumin
2 pounds carrots, sliced diagonally 1/2 inch thick
1 teaspoon freshly grated lemon zest
2/3 cup water
Coarse salt
2 tablespoons fresh lemon juice

Steps:

  • In a large nonstick skillet, heat olive oil over low heat. Add garlic cloves, and cook until tender, about 2 minutes. Stir in chili powder and ground cumin; cook 1 minute.
  • Add carrots, lemon zest, water, and coarse salt; bring to a boil. Reduce to a simmer; cover, and cook until carrots are tender, 15 to 20 minutes.
  • Uncover, raise heat to high, and cook until any remaining liquid has evaporated, 2 to 3 minutes. Stir in lemon juice, and serve.

Nutrition Facts : Calories 53 g, Protein 1 g

AWARD WINNING CHILI



Award Winning Chili image

This delicious chili took 2nd place at our local chili cook-off! Bet you can't eat just one bowl. If it is too thick, add water 1/4 cup at a time until you reach desired consistency. Even better tasting the second day!

Provided by Jennifer

Categories     Soups, Stews and Chili Recipes     Chili Recipes     Pork Chili Recipes

Time 1h30m

Yield 8

Number Of Ingredients 17

1 (14.5 ounce) can stewed tomatoes, chopped
1 (6 ounce) can tomato paste
1 carrot, sliced
1 onion, chopped
2 stalks celery, chopped
¼ cup white wine
1 pinch crushed red pepper flakes
¼ cup chopped green bell pepper
¼ cup chopped red bell pepper
⅓ cup bottled steak sauce
5 slices bacon
1 ½ pounds ground beef
1 (1.25 ounce) package chili seasoning mix
1 teaspoon ground cumin
1 (15 ounce) can kidney beans, drained
1 tablespoon chopped fresh cilantro
1 tablespoon chopped fresh parsley

Steps:

  • In a large pot over medium-low heat, combine tomatoes, tomato paste, carrot, onion, celery, wine, pepper flakes, bell peppers and steak sauce.
  • While tomato mixture is simmering, in a large skillet over medium heat, cook bacon until crisp. Remove to paper towels. Cook beef in bacon drippings until brown; drain. Stir chili seasoning into ground beef.
  • Stir seasoned beef, cumin and bacon into tomato mixture. Continue to simmer until vegetables are tender and flavors are well blended.
  • Stir in beans, cilantro and parsley. Heat through and serve.

Nutrition Facts : Calories 373 calories, Carbohydrate 22.5 g, Cholesterol 64.2 mg, Fat 22.1 g, Fiber 6.1 g, Protein 21.7 g, SaturatedFat 7.9 g, Sodium 1168.9 mg, Sugar 6.7 g

OVEN-ROASTED SPICED CARROTS



Oven-Roasted Spiced Carrots image

I started roasting veggies and serving them often with dinner. Now my children say, "Is it OK to finish the veggies?" Pinch me. -Joan Duckworth, Lee's Summit, Missouri

Provided by Taste of Home

Categories     Side Dishes

Time 40m

Yield 8 servings.

Number Of Ingredients 12

2 pounds medium carrots, peeled and cut into 2-inch pieces
3 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon pepper
1/4 teaspoon chili powder
1/4 teaspoon paprika
1/8 teaspoon ground ginger
1/8 teaspoon ground cinnamon
Dash ground cloves
Dash cayenne pepper

Steps:

  • Preheat oven to 400°. In a large bowl, toss carrots with oil. Mix seasonings; sprinkle over carrots and toss to coat., Arrange carrots in a single layer in a 15x10x1-in. baking pan coated with cooking spray. Roast 25-30 minutes or until lightly browned and crisp-tender, stirring occasionally.

Nutrition Facts : Calories 93 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 228mg sodium, Carbohydrate 11g carbohydrate (5g sugars, Fiber 3g fiber), Protein 1g protein. Diabetic Exchanges

SPICED CARROTS



Spiced Carrots image

Carrots cooked in wine with raisins and spices.

Provided by Beth Bean Fox-Ebert

Categories     Side Dish     Vegetables     Carrots

Time 55m

Yield 6

Number Of Ingredients 8

1 ½ pounds carrots, sliced
⅓ cup white wine, or more to taste
6 tablespoons margarine
½ teaspoon ground nutmeg
½ teaspoon ground cinnamon
¼ teaspoon ground ginger
⅔ cup raisins
2 tablespoons light brown sugar

Steps:

  • Stir carrots, wine, margarine, nutmeg, cinnamon, and ginger together in a saucepan; bring to a boil, reduce heat to medium-low, and simmer, adding more wine as necessary, until carrots are tender, about 30 minutes.
  • Stir raisins and brown sugar into carrot mixture. Bring mixture to a simmer and cook until carrots are glazed and flavors combine, about 15 minutes.

Nutrition Facts : Calories 226.6 calories, Carbohydrate 30.6 g, Fat 11 g, Fiber 4 g, Protein 1.8 g, SaturatedFat 2 g, Sodium 206.5 mg, Sugar 20.9 g

SPICY ROASTED CARROTS



Spicy Roasted Carrots image

These spicy roasted carrots are a healthy, easy and flavorful side dish that goes really well with many entrees, especially Asian, Middle Eastern or Mexican dishes.

Provided by Tonje

Categories     Side Dish

Number Of Ingredients 9

1 pound carrots
2 teaspoon olive oil
1/2 teaspoon cumin
1/2 teaspoon paprika
1/2 teaspoon coriander
1/4 teaspoon cinnamon
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon chili powder

Steps:

  • Preheat the oven to 200°C / 400°F.
  • Peel the carrots, and place them in a mixing bowl. Drizzle over the olive oil and seasoning, and coat the carrots evenly.
  • Place the carrots on a baking tray in the oven, and bake the carrots until they are soft enough to pierce with a fork and slightly browned, about 25-30 minutes.

Nutrition Facts : Calories 67 kcal, Carbohydrate 11 g, Protein 1 g, Fat 2 g, SaturatedFat 1 g, Sodium 372 mg, Fiber 3 g, Sugar 5 g, ServingSize 1 serving

SPICY PICKLED CARROTS



Spicy Pickled Carrots image

These Spicy Pickled Carrots require minimal fuss, but produce maximum flavour! They're a fantastic addition to so many meals, and add beautiful colour to dishes!

Provided by Alexandra

Categories     Pickles     Side Dish

Time 1h20m

Number Of Ingredients 5

2 large (300 g) carrots
3/4 cup (180 ml) apple cider vinegar (See Note 1)
3/4 cup (170 g) sugar
1 tsp salt (See Note 2)
1/2 tsp chilli/red pepper flakes

Steps:

  • Sterilise the jar or jars you'll be using to store the carrots.Choose glass jars with an airtight, metal lid and ensure they have been washed by hand in hot soapy water then rinsed well. Check that the metal lids do not have rubber inserts. Preheat the oven to 130 Degrees C (270 F) and place the jars in the oven for 15-20 minutes.
  • Thinly slice the carrots, using a mandolin or sharp knife.You want them to be as thin as possible.
  • Place the carrot slices in your sterilised jar.
  • Combine the vinegar, sugar, salt and chilli flakes in a non-reactive saucepan. On a medium heat, stir to dissolve the sugar.Once the sugar is dissolved, simmer the liquid for 3 minutes. See Note 3.
  • Carefully pour the pickling liquid into the jar of carrots, and seal. Allow the jar to cool before placing in the refrigerator.
  • Can be consumed once cool, but best to leave for 24-48 hours for the flavours to develop.When serving, add some more red pepper flakes if you wish.

Nutrition Facts : Calories 621 kcal, Carbohydrate 152 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 2352 mg, Fiber 1 g, Sugar 150 g, ServingSize 1 serving

SPICY HONEY ROASTED CARROTS



Spicy Honey Roasted Carrots image

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

1 tablespoon butter or oil
3 tablespoons honey
¼ teaspoon each: sea salt and pepper
⅛ teaspoon cayenne pepper (or more if you like heat)
2 lbs. carrots (about 12 medium, cut into 2-inch lengths)
Minced chives (to garnish)

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

EGYPTIAN SPICED CARROT PUREE



Egyptian Spiced Carrot Puree image

The Egyptian spice blend known as dukka includes toasted ground cumin, coriander and sesame seeds; Sortun gives it a twist by adding toasted coconut. The carrot dish here is traditionally eaten by first dipping bread in oil and then in the dukka before spooning the puree on top. It's typical of North Africa's qimia--a version of tapas or meze. Harissa is a fiery Tunisian spice paste. It is available in jars and tubes at many specialty food shops. If you cant find it, i have read that you can sub chili garlic paste or other hot sauce, but I bet the harissa is much better. MAKE AHEAD: The recipe can be prepared up to 2 days ahead. Refrigerate the carrots and store the spice mixture at room temperature.

Provided by NcMysteryShopper

Categories     Coconut

Time 35m

Yield 8 serving(s)

Number Of Ingredients 14

1/4 cup blanched almonds or 1/4 cup hazelnuts
1/4 cup coriander seed
2 tablespoons cumin seeds
2 tablespoons sesame seeds
1/4 cup unsweetened dried shredded coconut
salt
fresh ground pepper
2 lbs carrots, cut into 2-inch lengths
6 tablespoons extra virgin olive oil, plus more for serving
2 tablespoons white wine vinegar
4 teaspoons harissa (see Note)
1 teaspoon ground cumin
1/2 teaspoon ground ginger
torn pita bread or thinly sliced baguette, for serving

Steps:

  • In a medium skillet, toast the almonds over moderate heat, stirring, until golden, about 4 minutes. Transfer to a work surface to cool, then finely chop. Add the coriander and cumin seeds to the skillet and toast, stirring, until fragrant, about 2 minutes. Transfer to a spice grinder and let cool completely, then coarsely grind. In a medium bowl, mix the ground almonds with the spices.
  • Add the sesame seeds to the skillet and toast over moderate heat, stirring, until golden, about 1 1/2 minutes. Transfer the sesame seeds to the spice grinder. Toast the coconut in the skillet over moderate heat, stirring constantly, until golden, about 1 minute. Transfer to the grinder and let cool completely. Grind the sesame seeds and coconut to a coarse powder. Add to the almond-spice mixture and season with 1/2 teaspoon each of salt and pepper.
  • In a large saucepan, cover the carrots with water and bring to a boil. Reduce the heat to moderate and simmer until tender, about 20 minutes. Drain the carrots and return them to the saucepan. Cook for 30 seconds over medium heat to dry thoroughly. Remove from the heat and coarsely mash the carrots with a fork. Stir in the 6 tablespoons of olive oil, the vinegar, harissa, ground cumin and ginger. Season with salt and pepper. Transfer the carrot puree to a bowl and serve with torn pita, olive oil and the spice mix.

Nutrition Facts : Calories 207.4, Fat 16.4, SaturatedFat 3.4, Sodium 85.1, Carbohydrate 15.2, Fiber 5.6, Sugar 5.6, Protein 3.3

SPICED CARROTS



Spiced Carrots image

These are a wonderful change from carrots with butter only. I have a hard time getting my kids to eat carrots, but they love them this way!

Provided by Lois M

Categories     Vegetable

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 6

4 cups baby carrots
1/2 cup butter
1/4 teaspoon ground ginger
1/2 teaspoon cinnamon
1/2 cup brown sugar
1/2 cup raisins

Steps:

  • Steam carrots until tender crisp.
  • Drain.
  • Add remaining ingredients.
  • Stir until butter is melted through.
  • Can be re-heated when ready to serve.

Nutrition Facts : Calories 407.2, Fat 23.3, SaturatedFat 14.6, Cholesterol 61, Sodium 276.1, Carbohydrate 52, Fiber 3.1, Sugar 43.3, Protein 1.6

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Member Recipes; Add a Recipe; Recipe Clipper; Nutrition Calculator; SHOPPING LIST; MEAL PLANNER; RECIPE BOX ABOUT . . Chili Spiced Carrots. Be the first to Review/Rate this Recipe. Saved From: www.marthastewart.com . prep: 20 min ; cook: 0 hr ; total: 20 min ; Print Save. US Metric. servings: Summary. Cumin, chili powder, and lemon zest are commonly …
From mealplannerpro.com


ROASTED CHILI SPICED CARROTS | SPICED CARROTS, SIDE DISH ...
Jan 25, 2021 - These delicious Roasted Chili Spiced Carrots pair amazingly with simple seared chicken breasts, steak, turkey, or even pork!
From pinterest.co.uk


ROASTED CHILI SPICED CARROTS - PINTEREST.CA
Jun 24, 2018 - These delicious Roasted Chili Spiced Carrots pair amazingly with simple seared chicken breasts, steak, turkey, or even pork! Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe gestures. Log in. Sign up. Explore • Food And Drink • Meal …
From pinterest.ca


ROASTED SPICED CARROTS WITH RED CHILI YOGURT – MISS RAVEN ...
Add spice mixture to the carrots; season with salt and pepper and toss to coat. Line a baking sheet with aluminum foil. Use 2 tbsp of oil to drizzle onto the foil. Add the carrots, then drizzle the remaining oil on top. Bake the carrots for 30 minutes, flipping the carrots halfway through cooking.
From missravenskitchen.wordpress.com


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