How To Cook Canned Carrots Food

HOW TO COOK CANNED CARROTS

HOW TO COOK CANNED CARROTS image

THIS POST DESCRIBES HOW TO COOK CANNED CARROTS AND MAKE THEM TASTE GREAT!

Provided by Wendi Spraker

Categories Side

Time 15m

Number Of Ingredients 6

Ingredients

1 can of carrots
½ cup water
2 Tbs real butter
2 Tbs honey (can use brown sugar OR see notes below)
¼ - ½ tsp ground cinnamon (based on how much you like cinnamon)
Salt and pepper to taste

Steps:

Drain the carrots of the water that they come packed in.
In a medium sized saucepan on the stove top over medium heat, place all of the ingredients listed.
Heat over medium heat until heated through a bubbling. Stir frequently

Nutrition Facts : Calories 160 kcal, ServingSize 1 serving

HOW TO COOK CANNED CARROTS

How to Cook Canned Carrots image

If you're looking for a quick and easy side dish, try this recipe for canned carrots. They're cooked in a butter and brown sugar mixture, then topped with cinnamon for a sweet and crunchy finish. They're perfect for busy weeknights!

Provided by TheChef

Categories Side Dish

Number Of Ingredients 4

Ingredients

1 can Carrots, drained ((14 oz))
1 tbsp Butter
1 tbsp Brown sugar
¼ teaspoon Cinnamon

Steps:

Preheat oven to 375 degrees F.
Heat butter over medium heat until melted in a small skillet. Add brown sugar and cinnamon; stir until well combined.
Spread carrots in an even layer on a baking sheet. Drizzle with butter mixture; toss to coat.
Bake for 15-20 minutes or until tender and lightly browned.
Serve immediately.

KAHLUA CARROTS

Kahlua Carrots image

Yes, this uses canned carrots, you could make with fresh, but why bother? This is my favorite way serve carrots, and I am often asked to make it.

Provided by Deborah1

Categories Vegetable

Time 10m

Yield 2-3 serving(s)

Number Of Ingredients 4

Ingredients

1 (15 ounce) can sliced carrots, drained and rinsed
1 tablespoon butter
1 tablespoon brown sugar
1/4 cup Kahlua

Steps:

Melt butter in medium saucepan.
Add brown sugar and Kahlua, stirring over medium heat to dissolve the brown sugar.
Add the carrots and stir to coat.
Cover and continue to cook over medium heat, stirring occasionally, until heated through, about 5 minutes.

BELGIAN CARROTS

Belgian Carrots image

Here's an interesting carrot recipe -- If you can, try making it a day ahead of time & give the flavor time to develop! They do reheat well!

Provided by Sydney Mike

Categories Vegetable

Time 20m

Yield 3-4 serving(s)

Number Of Ingredients 8

Ingredients

8 carrots, sliced crosswise into 1/4-inch pieces
1/3 cup heavy cream
2 tablespoons unsalted butter
2 teaspoons granulated sugar
2 teaspoons dried parsley
1/4 teaspoon nutmeg, grated
1/4 teaspoon salt
1/8 teaspoon ground black pepper

Steps:

In a medium saucepan, cover carrots with 1 inch of water & bring to a simmer for 10-12 minutes, until carrots are tender.
Drain water from pan & toss carrots with remaining ingredients.
Over low heat, stir carrots until sauce is heated through & serve.

Nutrition Facts : Calories 238.8, Fat 17.9, SaturatedFat 11.1, Cholesterol 56.5, Sodium 318.7, Carbohydrate 19.4, Fiber 4.7, Sugar 10.6, Protein 2.2

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