Glazed Carrots With Almonds Food
ALMOND HONEY CARROTS
Make and share this Almond Honey Carrots recipe from Food.com.
Provided by Annacia
Categories Vegetable
Time 18m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Peel carrots; slice on the diagonal.
- In large saucepan, bring carrots, stock, honey, salt, pepper and nutmeg to boil.
- Cover and cook over medium heat until almost tender, 5 to 7 minutes.
- Uncover and cook over high heat, stirring often, until liquid is almost evaporated yet carrots are glazed and still moist, 3 to 4 minutes.
- Remove from heat.
- Stir in almonds and butter.
Nutrition Facts : Calories 122.2, Fat 6.3, SaturatedFat 2.7, Cholesterol 11.1, Sodium 230.1, Carbohydrate 15.6, Fiber 2.8, Sugar 10.3, Protein 2.4
GLAZED CARROTS RECIPE
Make this Glazed Carrots Recipe great with classic CATALINA Dressing, toasted slivered almonds and chopped fresh parsley. Our Glazed Carrots Recipe makes a simple - but incredibly delicious - side dish recipe.
Provided by My Food and Family
Categories Home
Time 20m
Yield 6 servings, about 1/2 cup each
Number Of Ingredients 4
Steps:
- Pour dressing over carrots in large nonstick skillet; stir to coat. Cover.
- Cook on medium heat 12 to 15 min. or until carrots are tender and heated through, stirring occasionally. Remove from heat.
- Stir in nuts and parsley.
Nutrition Facts : Calories 70, Fat 3.5 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 190 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 1 g
ALMOND BABY CARROTS
Carrots and almonds come together in this easy side dish that's ready in 15 minutes.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 15m
Yield 6
Number Of Ingredients 6
Steps:
- In 1 1/2-quart microwave-safe casserole, combine carrots and 1/4 cup water; cover. Microwave on HIGH for 7 to 10 minutes or until tender, stirring once halfway through cooking. Drain.
- Meanwhile, cook almonds in medium saucepan over medium heat for 3 to 5 minutes or until toasted, stirring frequently. Add cooked carrots, butter, amaretto and salt to saucepan; cook 2 to 3 minutes or until most of liquid is evaporated, stirring occasionally. Sprinkle with parsley.
Nutrition Facts : Calories 90, Carbohydrate 9 g, Cholesterol 10 mg, Fat 1, Fiber 3 g, Protein 1 g, SaturatedFat 3 g, ServingSize 1/2 Cup, Sodium 90 mg, Sugar 5 g
BABY CARROTS WITH ALMONDS
Jane Kittle of Columbia Cross Roads, Pennsylvania sends her not-so-candied carrots she fixes for her diabetic husband. She writes, "It's great for him, but it's something we all enjoy!"
Provided by Taste of Home
Categories Side Dishes
Time 10m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- Place carrots and water in a microwave-safe bowl. Cover and microwave on high for 4-6 minutes or until tender; drain. Stir in the remaining ingredients.
Nutrition Facts : Calories 96 calories, Fat 5g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 191mg sodium, Carbohydrate 13g carbohydrate (9g sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges
ALMOND CARROTS
This was my grandmother's recipe. It is easy to make and goes great with any meal.
Provided by LADYEM
Categories Side Dish Vegetables Onion
Time 8h30m
Yield 12
Number Of Ingredients 8
Steps:
- In a medium saucepan with enough water to cover, boil carrots until tender but crisp. Remove from heat, drain, and place in a medium bowl with onion and pepper.
- In a medium saucepan over medium heat, blend oil, sugar, vinegar, almond extract and basil. Cook and stir until sugar is dissolved.
- Pour the oil mixture over the carrot mixture. Cover, and chill in the refrigerator 8 hours or overnight before serving cold.
Nutrition Facts : Calories 145 calories, Carbohydrate 15.4 g, Fat 9.3 g, Fiber 2.5 g, Protein 0.7 g, SaturatedFat 1.5 g, Sodium 44.4 mg, Sugar 11.3 g
GLAZED CARROTS
Simple dish with tender carrots with a buttery glaze and a mild sweetness.
Provided by Tricia McTamaney
Categories Side Dish Vegetables Carrots Glazed Carrot Recipes
Time 25m
Yield 8
Number Of Ingredients 5
Steps:
- Place carrots into a large saucepan, pour in enough water to reach depth of 1 inch, and bring to a boil. Reduce heat to low, cover, and simmer carrots until tender, 8 to 10 minutes. Drain and transfer to a bowl.
- Melt butter in the same saucepan; stir brown sugar, salt, and white pepper into butter until brown sugar and salt have dissolved. Transfer carrots into brown sugar sauce; cook and stir until carrots are glazed with sauce, about 5 more minutes.
Nutrition Facts : Calories 123.6 calories, Carbohydrate 17.6 g, Cholesterol 15.3 mg, Fat 6 g, Fiber 3.2 g, Protein 1.1 g, SaturatedFat 3.7 g, Sodium 193.8 mg, Sugar 12.1 g
GLAZED BRUSSELS SPROUTS AND CARROTS WITH ALMONDS
So good! I like Sprouts to start with but dressing them up make them even better! I think this recipe came from the newspaper a long time ago.
Provided by GaylaV
Categories Vegetable
Time 30m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Cook sprouts in a large pot of boiling water for 10 minutes.
- Add carrots and cook for another 4 minutes.
- Drain above.
- In a large skillet heat butter with brown sugar and lemon juice.
- Add sprouts and carrots and cook, stirring, about 5 minutes, or until vegetables are glazed.
- Taste for salt and pepper.
- Toss with chives and toasted almonds.
Nutrition Facts : Calories 223.5, Fat 18, SaturatedFat 7.9, Cholesterol 30.5, Sodium 144.5, Carbohydrate 14.1, Fiber 4.4, Sugar 6, Protein 5
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