Sweet Sour Carrots Food

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.

SWEET AND SOUR CARROTS OR COPPER PENNIES

Steps:

• Dice carrots then cook in boiling water until tender yet crisp. Drain and allow to cool. Combine tomato soup, vegetable oil, sugar, vinegar, dry dill and salt and bring to a simmer. Let cool to room temperature. Pour mixture over carrots. Add green pepper and onion along with the mix and carrots.

SWEET-AND-SOUR BABY CARROTS

Steps:

• Preheat the oven to 425°F.
• Toss carrots with oil and salt and pepper to taste in a shallow (1-inch-deep) baking pan. Roast in middle of oven, stirring once, until barely tender, about 20 minutes. Leave oven on.
• Stir together vinegar and sugar until sugar is dissolved. Drizzle over carrots, shaking pan to coat, then roast until carrots are tender and vinegar is evaporated, 5 to 8 minutes more.

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 AND SOUR CARROTS

Steps:

• Peel carrots and cut on the diagonal. in wok add 1 cup water add carrots
• Cook them until barely tender; add bell pepper that has been cut into 1 inch squares.
• Cook 3 minutes; drain wok . Set carrots and peppers aside.
• Drain pineapple, saving the juice. Add enough water to the juice to make 1/3 cup. Add salt, vinegar and soy sauce. put into wok
• Cook until bubbly; add carrots and bell peppers; serve hot.

SWEET & SOUR CARROTS

Steps:

• Place 1 in. of water and carrots in a large saucepan. Bring to a boil. Reduce heat; cover and simmer for 7-9 minutes or until crisp-tender. Add green pepper. Cover and cook 3 minutes longer or until tender. Drain and set aside. , Drain pineapple, reserving juice; add enough water to the juice to measure 3/4 cup. Set pineapple aside. In a large saucepan, combine the sugar, cornstarch and salt. Stir in the pineapple juice mixture, vinegar and soy sauce until smooth. Bring to a boil. Cook and stir for 2 minutes or until thickened and bubbly. Stir in the reserved carrots and pineapple; heat through.

SWEET AND SOUR CARROTS

Steps:

• Boil sliced carrots until crips-tender; drain and remove from pan.
• In the same pan combine all other ingredients, cook over medium until bubbly.
• Add carrots back into the pan, stir and cook until heated through.

SWEET AND SOUR CARROTS

Steps:

• Add carrots to a saucepan filled with water and bring to a boil. Cook for about 9 minutes or until carrots are tender. Reserve 1/4 cup carrot water. Drain and set aside.
• In another saucepan, melt butter. Add cornstarch, sugar, lemon juice and carrot water. Cook over medium heat until slightly thickened.
• Pour sauce over carrots and serve hot.

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.