CIDER-ROASTED CARROTS AND PARSNIPS
These two root vegetables blend for a side dish with enough character to hold the spotlight next to grilled or roasted meat, poultry, or fish. The hint of vinegar, Dijon, honey, and thyme will make you forget it's actually good for you. Skip-a-step by lining the vegetable roasting pan with aluminum foil. To line the pan fast, turn pan upside down and press sheet of aluminum foil around it. With aluminum foil, you can use either shiny side up or dull side up. Remove the aluminum foil. Turn over, drop foil inside. Crimp edges and you're ready to cook. After the meal there is no extra cleanup. Just toss the foil.
Provided by Reynolds Kitchens(R)
Categories Trusted Brands: Recipes and Tips Reynolds®
Yield 8
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F. Line a roasting pan with Reynolds Wrap® Aluminum Foil; set aside. In a very large bowl whisk together the apple cider, oil, vinegar, mustard, honey, thyme, and salt. Add carrots and parsnips and toss to coat. Transfer vegetables and liquid to the prepared roasting pan; spread in an even layer.
- Roast, uncovered, for 35 minutes or until vegetables are tender and liquid has evaporated, stirring twice during roasting. Makes 8 servings.
Nutrition Facts : Calories 161 calories, Carbohydrate 31.2 g, Fat 4.1 g, Fiber 6.7 g, Protein 2 g, SaturatedFat 0.5 g, Sodium 211.3 mg, Sugar 15.1 g
CIDER-GLAZED ROASTED ROOT VEGETABLES
Categories Vegetable Roast Christmas Thanksgiving Carrot Parsnip Winter Rutabaga Christmas Eve Calvados Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 425°F. Using 1/2 tablespoon butter, generously coat 17x12x1-inch heavy rimmed baking sheet. Arrange carrots, parsnips, and rutabagas in single layer on baking sheet. Drizzle cider over vegetables. Dot with remaining 2 1/2 tablespoons butter. Sprinkle with salt and pepper. Cover tightly with foil and bake until vegetables are almost crisp-tender, about 25 minutes. Stir vegetables to coat with juices. Bake uncovered until vegetables are tender and juices are almost evaporated, about 20 minutes. Drizzle Calvados over vegetables and toss to coat.
- Transfer mixture to serving bowl. Toss with parsley. Season to taste with salt and pepper and serve immediately.
APPLE CIDER GLAZED CARROTS
Make and share this Apple Cider Glazed Carrots recipe from Food.com.
Provided by Parsley
Categories Vegetable
Time 27m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Melt butter in large saucepan over medium-high heat.
- Add carrots and sauté until carrots begin to brown slightly, about 5 minutes.
- Add apple cider, brown sugar, and tarragon and bring to boil.
- Reduce the heat and simmer until carrots are tender and liquid is reduced to glaze, stirring occasionally, about 12 minutes.
- Add salt and pepper to taste.
Nutrition Facts : Calories 77.1, Fat 3.2, SaturatedFat 1.9, Cholesterol 7.6, Sodium 244.9, Carbohydrate 12.1, Fiber 3.2, Sugar 6.3, Protein 1.1
GLAZED CARROTS WITH CIDER
Make and share this Glazed Carrots with Cider recipe from Food.com.
Provided by Missy Wombat
Categories Vegetable
Time 40m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Trim the tops and bottoms of the carrots.
- Peel or scrape them and then cut them into julienne strips.
- Melt the butter in a frying pan, add the carrots and saute for 4-5 minutes, stirring frequently.
- Sprinkle over the sugar and cook, stirring for 1 minute or until the sugar has dissolved.
- Add the cider and stock, bring to the boil and stir in the Dijon mustard.
- Partly cover the pan and simmer for about 10-12 minutes until the carrots are just tender.
- Remove the lid and continue cooking until the liquid has reduced to a thick sauce.
- Remove from the heat, stir in the parsley and spoon into a warmed serving dish.
CIDER-GLAZED CARROTS
To make your preparation time quicker, use packaged shredded carrots. Simply place all of the ingredients in the skillet and bring to a boil. Cover and simmer for 10 minutes. Uncover and cook for 3 minutes or until sauce is thickened.
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- In a large skillet, saute carrots in butter for 5 minutes. Add brown sugar. Cook and stir for 1 minute or until the sugar is dissolved. , Stir in the cider, water and mustard. Bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until carrots are crisp-tender. Uncover and cook 3 minutes longer. Stir to coat carrots with the glaze.
Nutrition Facts : Calories 119 calories, Fat 6g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 126mg sodium, Carbohydrate 17g carbohydrate (13g sugars, Fiber 3g fiber), Protein 1g protein.
CIDER-GLAZED CARROTS
Provided by Melissa Roberts
Categories Fruit Juice Side Thanksgiving Vegetarian Apple Carrot Fall Winter Simmer Gourmet Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 5
Steps:
- Cut out a round of wax paper to fit just inside a 12-inch heavy skillet, then butter 1 side of round.
- Cut a 1/2-inch-thick diagonal slice from a carrot, then roll carrot away from you 90 degrees and cut another 1/2-inch-thick diagonal slice (shape will resemble a trapezoidal log). Continue rolling and cutting carrot, then cut remaining carrots in same manner.
- Add carrots to skillet with cider, water, butter bits, 3/4 teaspoon salt, and 1/4 teaspoon pepper, then cover with wax-paper round (buttered side down) and simmer, stirring occasionally, until most of liquid has evaporated and carrots are tender and glazed, about 50 minutes.
CIDER-GLAZED PORK CHOPS WITH CARROTS
Treat the family to a new pork chop dinner that will please them so much, they'll think you took culinary classes. They'll never guess this simple main dish cost about $2 a serving! -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a large skillet, brown pork chops on both sides 3 teaspoons oil. , In a small bowl, combine the cider, brown sugar, vinegar, soy sauce, garlic, mustard and ginger; pour over chops. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender., Meanwhile, place carrots in a greased 15x10x1-in. baking pan. Drizzle with remaining oil. Sprinkle with salt and pepper; toss to coat. , Bake, uncovered, at 425° for 15-20 minutes or until tender, turning once. Serve with pork chops.
Nutrition Facts : Calories 326 calories, Fat 13g fat (4g saturated fat), Cholesterol 63mg cholesterol, Sodium 897mg sodium, Carbohydrate 23g carbohydrate (16g sugars, Fiber 3g fiber), Protein 28g protein.
APPLE CIDER GLAZED SPICED CARROTS
Make and share this Apple Cider Glazed Spiced Carrots recipe from Food.com.
Provided by Tannic
Categories Vegetable
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Combine all ingredients in a medium pot. Bring to a boil.
- Reduce heat to a simmer until the carrots are fork tender and the cooking liquid is reduced to a glaze. It should take 25-30 minutes.
Nutrition Facts : Calories 88.8, Fat 3.1, SaturatedFat 1.9, Cholesterol 7.6, Sodium 457.3, Carbohydrate 15.2, Fiber 5.5, Sugar 8.1, Protein 1.2
STICKY MULLED CIDER CARROTS
Do something different with carrots and take them to new levels of flavour with these sticky mulled cider carrots. They make a special side dish at Christmas
Provided by Tom Kerridge
Categories Side dish
Time 1h15m
Yield Serves 6-8
Number Of Ingredients 8
Steps:
- Heat the oil in a large flameproof casserole over a low heat and cook the carrots with some salt for about 15 mins, tossing occasionally until browned all over. Add the butter and cook until foaming, then add the cider, apple juice, spices and sugar.
- Bring to a simmer and cook for 20-25 mins until the carrots are tender and the liquid has reduced and is sticky. Serve, or leave to cool, then reheat in the glaze when ready.
Nutrition Facts : Calories 153 calories, Fat 9 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 13 grams sugar, Fiber 4 grams fiber, Protein 1 grams protein, Sodium 0.2 milligram of sodium
GINGER-GLAZED CARROTS
The easiest, yummiest carrots you will ever eat! The recipe is just so quick and easy to make. My husband grew up hating carrots, but he is willing to try anything. When he tasted these, he asked, "What in the world did my mother do to carrots to make them so bad? These are delicious!" He now requests them ... usually about twice a week.
Provided by stephljones
Categories Side Dish Vegetables Carrots Glazed Carrot Recipes
Time 25m
Yield 4
Number Of Ingredients 5
Steps:
- Combine carrots, honey, ginger, garlic, salt, and pepper in a saucepan over medium heat; stir until carrots are coated with honey. Cook until simmering, about 5 minutes. Reduce heat to low, cover, and steam carrots until tender, 10 to 15 minutes.
Nutrition Facts : Calories 80.7 calories, Carbohydrate 20 g, Fat 0.3 g, Fiber 3.2 g, Protein 1.2 g, Sodium 117.8 mg, Sugar 14 g
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