Sweet Tangy Carrots Food

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SWEET 'N TANGY CARROTS



Sweet 'n Tangy Carrots image

Categories     [Vegetables]

Number Of Ingredients 1

[Simplot Simple Goodness Parisian Carrots,Canola oil,Butter,Brown sugar, packed,Dijon mustard,Salt,White pepper, ground,Parsley, fresh, chopped]

Steps:

  • Preheat oven to 400°F.
  • Toss frozen carrots in canola oil. Spread on a sheet pan and roast until tender, 15-18 minutes.
  • Melt the butter in a large sauté pan. Add the brown sugar, mustard, salt and pepper. Stir over low heat until well blended. Add the roasted carrots back into the pan and toss to coat thoroughly. Sprinkle with parsley and serve.

SWEET 'N' TANGY CARROTS



Sweet 'n' Tangy Carrots image

Make and share this Sweet 'n' Tangy Carrots recipe from Food.com.

Provided by Courtly

Categories     Vegetable

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 7

2 lbs carrots, sliced
1/4 teaspoon salt
1/2 cup packed brown sugar
3 tablespoons butter
2 tablespoons Dijon mustard
1/4 teaspoon white pepper
2 tablespoons minced fresh parsley

Steps:

  • Place carrots in large saucepan; sprinkle with salt and cover with water. Bring to a boil. Reduce heat; cover and simmer until tender, about 8 minutes. Drain well.
  • Return carrots to the pan; add brown sugar, butter, mustard and pepper. Cook and stir over low heat until well coated. Sprinkle with parsley. Serve with a slotted spoon.

MICROWAVE SWEET AND SPICY CARROTS WITH SCALLIONS



Microwave Sweet and Spicy Carrots with Scallions image

This simple carrot side gets a dose of sweetness from a dash of brown sugar and unrefined coconut oil (unrefined is key, as it has not been whitened or deodorized, so it keeps its mellow coconut flavor in recipes). Top the potassium-rich carrots with grilled shrimp for a quick weeknight dinner.

Provided by Food Network Kitchen

Categories     side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 8

1 1/2 pounds carrots, peeled and tops trimmed
2 tablespoons unrefined coconut oil
1 tablespoon light brown sugar, lightly packed
1/2 teaspoon ground cumin
1/4 teaspoon crushed red pepper
Kosher salt
2 tablespoons white distilled vinegar
2 scallions, thinly sliced on a deep bias

Steps:

  • Cut the carrots using a roll-cut: one carrot at a time, slice diagonal chunks from the carrot, rolling it a quarter-turn between cuts to create faceted bite-size pieces.
  • Combine the coconut oil, brown sugar, cumin, crushed red pepper and 1 teaspoon salt in an 8-inch square baking dish. Microwave on high until just melted, about 30 seconds. Stir in the vinegar and carrots. Cover with a vented lid or plastic wrap with 6 small holes poked in it.
  • Microwave on high for 5 minutes. Uncover, being careful to avoid the steam, and give the carrots a stir. Cover again and microwave on high, stirring every 5 minutes, until the carrots are tender and have absorbed most of the liquid, about 10 more minutes. Uncover and stir in all but 1 teaspoon of the scallions. Transfer to a serving dish, top with the reserved scallions and serve immediately.

Nutrition Facts : Calories 150, Fat 7 grams, SaturatedFat 6 grams, Sodium 600 milligrams, Carbohydrate 20 grams, Fiber 5 grams, Protein 2 grams, Sugar 12 grams

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