Spiced Glazed Carrots With Dill Food
MOROCCAN-SPICED ROASTED CARROTS
Tender, caramelized roasted carrots tossed in Moroccan-inspired spices like cinnamon, ginger, paprika, and cumin. Just 30 minutes, 1 pan, and 8 ingredients required!
Provided by Minimalist Baker
Categories Side Dish
Time 30m
Number Of Ingredients 11
Steps:
- Preheat oven to 375 F (190 C) and line a baking sheet with parchment paper.
- Add carrots to the baking sheet and drizzle with oil, salt, paprika, cumin, ginger, cinnamon, turmeric, and cayenne (optional), and toss well to combine.
- Cook for 20-25 minutes, or until the carrots are tender and slightly browned. Serve hot as is, or with tahini, Za'atar, or our Zesty Dill Yogurt Sauce. These would also make a delicious addition to our Ultimate Mediterranean Bowl.
- Store leftovers covered in the refrigerator for up to 3-4 days. Not freezer friendly. Reheat in a 350 F (176 C) oven, in the microwave, or on the stovetop over medium heat until hot.
Nutrition Facts : ServingSize 1 servings, Calories 110 kcal, Carbohydrate 11.4 g, Protein 1.2 g, Fat 7.2 g, SaturatedFat 0.8 g, Sodium 371 mg, Fiber 3.4 g, Sugar 5.4 g, UnsaturatedFat 5.94 g
CARROTS WITH DILL
Dorothy Pritchett of Wills Point, Texas shares a great way to present sweet, tender carrots. She glazes the colorful coins with margarine and adds dill just before serving for a simple, savory side dish.
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 5 servings.
Number Of Ingredients 4
Steps:
- Place carrots, water and margarine in saucepan. Cover and bring to a boil over high heat. Reduce heat; simmer for 8 minutes or until the carrots are crisp-tender. Uncover and simmer until liquid has evaporated. Stir in dill.
Nutrition Facts :
PICKLED DILL CARROTS
Provided by Food Network Kitchen
Categories side-dish
Time 25m
Yield 1 quart
Number Of Ingredients 8
Steps:
- Bring a medium pot of water to a boil. Add the carrots and cook until crisp-tender, about 1 minute. Drain and rinse under cold water until cool. Pack the carrots and dill sprigs into a 1-quart jar.
- Make the brine: Combine the vinegar, 3/4 cup water, the sugar, 2 1/2 teaspoons salt, the dill seeds, caraway seeds and 1/4 teaspoon pepper in a medium saucepan and bring to a boil.
- Pour the hot brine into the jar and let cool completely. Cover and refrigerate overnight or up to 1 week.
MAPLE DILL CARROTS
This recipe is number 1 on the request list when friends come for dinner. Melted butter, brown sugar, and dill complement the carrots while bringing out their natural flavor.
Provided by Laura Cotnoir
Categories Side Dish Vegetables Carrots
Time 20m
Yield 4
Number Of Ingredients 6
Steps:
- Place carrots in a skillet and pour in just enough water to cover. Bring to a boil over medium heat; simmer until water has evaporated and the carrots are tender. Stir in butter, brown sugar, dill, salt, and pepper.
Nutrition Facts : Calories 117.3 calories, Carbohydrate 16.1 g, Cholesterol 15.3 mg, Fat 6 g, Fiber 2.8 g, Protein 1 g, SaturatedFat 3.7 g, Sodium 400.7 mg, Sugar 11.1 g
SPICY GLAZED CARROTS
Traditional glazed carrots with a little kick. Adjust spices as desired, with more cayenne if you like it hot.
Provided by BAJUNKIN
Categories Side Dish Vegetables Carrots Glazed Carrot Recipes
Time 20m
Yield 4
Number Of Ingredients 6
Steps:
- Heat vegetable oil in a skillet over medium heat. Cook and stir carrots with brown sugar, cinnamon, cayenne pepper, and nutmeg in the hot oil until carrots are glazed, coated with spices, and tender, 10 to 15 minutes.
Nutrition Facts : Calories 140.1 calories, Carbohydrate 20 g, Fat 7 g, Fiber 2.1 g, Protein 0.6 g, SaturatedFat 1.1 g, Sodium 46.1 mg, Sugar 16.3 g
SPICED GLAZED CARROTS WITH DILL
This recipe, taken from North African Cooking, by Walden, is a twist on traditional Tunisian Mzoura.
Provided by Linky
Categories Vegetable
Time 17m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Place ingredients into saucepan; cover with water.
- Bring to boil, simmer about 12 minutes, until carrots are tender and liquid has evaporated. (Shake pan so carrots don't stick.).
- Garnish with dill.
Nutrition Facts : Calories 175.9, Fat 11.8, SaturatedFat 7.3, Cholesterol 30.5, Sodium 179.7, Carbohydrate 17.9, Fiber 4, Sugar 11.6, Protein 1.5
GLAZED SPICED CARROTS
Glazed carrots are a classic side dish for all kinds of special occasions. They're the perfect accompaniment for all kinds of main entrees. This recipe is very easy to put together, leaving your oven and stove top free for other cooking creations. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Side Dishes
Time 6h10m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- Place carrots in a 3-qt. slow cooker. Combine the preserves, butter, brown sugar, vanilla, cinnamon, salt and nutmeg. Combine cornstarch and water until smooth; stir into preserve mixture. Pour over carrots., Cover and cook on low for 6-8 hours or until tender. Stir carrots; sprinkle with pecans if desired.
Nutrition Facts : Calories 290 calories, Fat 15g fat (10g saturated fat), Cholesterol 40mg cholesterol, Sodium 327mg sodium, Carbohydrate 39g carbohydrate (32g sugars, Fiber 3g fiber), Protein 1g protein.
GLAZED CARROTS WITH FRESH DILL
I grew up on glazed carrots prepared with brown sugar, butter and whatever marmalade my mother had on hand. However, I've grown to prefer this method, where the sugar dissolves more easily, and the carrots turn slightly brown as liquid reduces and forms a glaze. Dried dill will work for color but fresh works best for depth of flavor.
Provided by carmenskitchen
Categories Vegetable
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- In a skillet, bring carrots, sugar, 1/2 cup water, butter, and salt to boil. Reduce heat; simmer, partly covered, 6-8 minutes.
- Cook uncovered, over high, tossing often until tender and a nice browned glaze has formed about 3-5 more minutes. Season with pepper and sprinkle with dill.
Nutrition Facts : Calories 102.8, Fat 5.9, SaturatedFat 3.7, Cholesterol 15.3, Sodium 420.6, Carbohydrate 12.5, Fiber 2, Sugar 8.6, Protein 0.8
SPICED BUTTER-GLAZED CARROTS
I made this to go along side a Morroccan Chicken dish. It would be wonderful with ham or lamb as well if you enjoy a bit of spice.
Provided by Annacia
Categories Vegetable
Time 40m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Melt butter in medium skillet over medium heat.
- Add onion, ginger, cardamom pods with seeds, and garlic; sprinkle with salt and pepper. Cook until onion is soft, stirring frequently, about 4 minutes.
- Add carrots; stir to coat.
- Add 1 cup chicken broth; bring to boil. Reduce heat to medium-low, cover, and simmer until just tender, about 8 minutes.
- Uncover, increase heat to high, and boil until butter glazes carrots, tossing occasionally, about 5 minutes. Season with salt and white pepper.
- Do ahead Can be made 2 hours ahead. Rewarm over medium heat, adding more broth by tablespoonfuls as needed.
Nutrition Facts : Calories 95.6, Fat 4.4, SaturatedFat 2.5, Cholesterol 10.2, Sodium 125, Carbohydrate 13.4, Fiber 3.5, Sugar 6.3, Protein 2.1
DILLED CARROTS
Most people don't think of pairing dill and carrots. But my family agrees that dill adds a nice tang to this slightly sweet vegetable. An herb that is easy to grow, dill also looks lovely in the garden.-Verona Koehlmoos, Pilger, Nebraska
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 3-4 servings.
Number Of Ingredients 8
Steps:
- In a saucepan, cook carrots in a small amount of water until crisp-tender; drain. Add remaining ingredients. Cook over low heat for 1 to 2 minutes or until hot.
Nutrition Facts :
SPICED BABY CARROTS
Adapted from a "Taste of Home Light and Tasty" publication--a different mix of spices for a sweet and spicy side dish. You can make this as sweet or as spicy as you want...adjusting the spices accordingly. Carrots are a powerhouse of vitamin A, which helps preseve eyesight and supports the immune system.
Provided by yogiclarebear
Categories Vegetable
Time 20m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- In a medium saucepan, combine first 8 ingredients. Bring to a boil, reduce heat, cover and simmer for 5 minutes.
- Discard cinnamon stick. Add honey, lemon juice, and Splenda to the carrots. Bring to a boil. Cook uncovered for 5-10 minutes, until carrots are tender and most of the liquid is evaporated.
Nutrition Facts : Calories 59.5, Fat 0.3, Sodium 167.7, Carbohydrate 14.4, Fiber 2.3, Sugar 9.8, Protein 0.9
SPICED CARROTS
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
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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