Sweet Roasted Carrots Food

SWEET ROASTED CARROTS

Steps:

• Heat oven to 425 degrees.
• Stir together honey, butter and crumbled bacon in a small bowl until smooth and set aside.
• Place carrots and water into an ungreased 9-by-9-inch baking dish, cover with foil and bake 30 minutes.
• Remove foil and stir in butter mixture.
• Bake another 15 minutes, stirring occasionally.

SWEET-AND-SOUR CARROTS

Steps:

• Halve 1 pound carrots lengthwise and cut into 3-inch pieces; steam until tender, about 15 minutes. Meanwhile, simmer 2 tablespoons cider vinegar, 1 tablespoon olive oil, 2 teaspoons sugar, 1 smashed garlic clove and a pinch of salt until syrupy, about 3 minutes. Add a pinch of red pepper flakes. Season the carrots with salt and drizzle with the sweet-and-sour sauce. Top with chopped parsley.

ROASTED CARROTS

Steps:

• Preheat the oven to 400 degrees F.
• If the carrots are thick, cut them in half lengthwise; if not, leave whole. Slice the carrots diagonally in 1 1/2-inch-thick slices. (The carrots will shrink while cooking so make the slices big.) Toss them in a bowl with the olive oil, salt, and pepper. Transfer to a sheet pan in 1 layer and roast in the oven for 20 minutes, until browned and tender.
• Toss the carrots with minced dill or parsley, season to taste, and serve.

ROASTED CARROTS

Steps:

• Preheat oven to 400 degrees. Peel carrots, and toss in a baking pan with olive oil, salt, and pepper. Roast, turning occasionally, until tender and caramelized to an amber brown, about 35 minutes. Remove from oven; serve hot.

SWEET CANDIED CARROTS

Steps:

• Place carrots in a large saucepan; add 1 in. of water. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until crisp-tender. Drain and set aside. , In the same pan, combine the butter, brown sugar, salt and pepper; cook and stir until butter is melted. Return carrots to the pan; cook and stir over medium heat for 5 minutes or until glazed.

SWEET BABY CARROTS

Steps:

• Place the carrots into a large pot and cover with salted water. Bring to a boil over high heat until tender, about 15 minutes. Drain and allow to steam dry for a minute or two.
• Return the pot to the stove; reduce the heat to medium-low. Melt the butter in the pot. Stir in the honey and brown sugar; add the carrots and stir until evenly coated; cook another 5 minutes

SWEET ROASTED CARROTS WITH ONIONS AND APPLES

Steps:

• Marinate 1-1/2 lbs baby carrots in mixture of apple cider vinegar, brown sugar, olive oil, sugar, 1/4 cup water and pancake syrup for 1 hour.
• 45 minutes into marinating:.
• Preheat oven to 350°F.
• Slice onions and apples.
• Sprinkle 1 tbsp lemon juice over onions and apples to keep apples from browning.
• Cooking:.
• Cook carrots in marinade in 8 x 10 pan for 40 minutes at 350°F.
• Cook onions and apples together in 8 x 10 pan for 40 minutes at 350°F Add 1/4 cup water.
• Reduce oven heat to 200°F Cook for 15 additional minutes.
• Serve:.
• Drain carrots.
• Add onions and apples.
• Serve.

SWEET BAKED CARROTS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Arrange carrots in an 8-inch square pan. Combine sugar, butter, boiling water, salt, and cinnamon in a bowl; pour over carrots. Cover pan with aluminum foil.
• Bake in preheated oven until carrots are tender, about 1 1/2 hours.

SWEET CARROTS

Steps:

• Place carrots in a steamer basket. Place in a saucepan over 1 in. of water; bring to a boil. Cover and steam until tender, 5-8 minutes. Transfer carrots to a large bowl. Add the brown sugar, butter, vinegar and salt; toss until butter is melted and carrots are coated. Sprinkle with chives.