JAMAICAN CARROTS
Make and share this Jamaican Carrots recipe from Food.com.
Provided by Parsley
Categories Vegetable
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a medium saucepan, add the carrots and cover with water; bring to a boil over medium-high heat. Cook, stirring occasionally, for 10 minutes, or until the carrots are fork-tender; drain and place in a bowl; set aside.
- In the same saucepan, over medium heat, melt butter. Add the brown sugar, hot pepper sauce, lemon juice, orange juice (or pineapple juice), cumin, garlic, and chili powder.
- Cook, stirring, for 2 to 3 minutes, or until the sugar bubbles and the spices are fragrant.
- Add the cooked, drained carrots; toss to coat the carrots with the sauce.
- Season to taste with salt; serve.
ORANGE SPICE CARROTS
To get my son to eat veggies, I mix and match flavors and spices. My slow cooker orange carrots with cinnamon won him over. -Christina Addison, Blanchester, Ohio
Provided by Taste of Home
Categories Side Dishes
Time 4h10m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a 3-qt. slow cooker, combine the first 7 ingredients. Cook, covered, on low until carrots are tender, 4-5 hours., In a small bowl, mix cornstarch and water until smooth; gradually stir into carrot mixture until sauce is thickened, 1-2 minutes.
Nutrition Facts : Calories 187 calories, Fat 4g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 339mg sodium, Carbohydrate 38g carbohydrate (27g sugars, Fiber 4g fiber), Protein 2g protein.
PRESSURE-COOKER ORANGE SPICE CARROTS
To get my son to eat veggies, I mix and match flavors and spices. My carrots with orange and cinnamon won him over. -Christina Addison, Blanchester, Ohio
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a 6-qt. electric pressure cooker, combine the first 7 ingredients. Lock lid; close pressure-release valve. Adjust to pressure-cook on low for 3 minutes. Quick-release pressure. , Select saute setting, and adjust for high heat; bring liquid to a boil. In a small bowl, mix cornstarch and water until smooth; gradually stir into carrot mixture. Cook and stir until sauce is thickened, 1-2 minutes.
Nutrition Facts : Calories 187 calories, Fat 4g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 339mg sodium, Carbohydrate 38g carbohydrate (27g sugars, Fiber 4g fiber), Protein 2g protein.
ORANGE GLAZED CARROTS
A wonderfully easy glazed carrot recipe that the whole family will enjoy. Great for special occasions or an every day meal.
Provided by HEIDI S.
Categories Side Dish Vegetables Carrots Glazed Carrot Recipes
Time 20m
Yield 4
Number Of Ingredients 5
Steps:
- Place carrots in a shallow saucepan, and cover with water. Boil until tender. Drain, and return carrots to pan.
- Pour orange juice over carrots, and mix well. Simmer over medium heat for about 5 minutes. Stir in brown sugar, butter, and salt. Heat until butter and sugar melt.
Nutrition Facts : Calories 135.8 calories, Carbohydrate 20.8 g, Cholesterol 15.3 mg, Fat 5.9 g, Fiber 3.3 g, Protein 0.9 g, SaturatedFat 3.7 g, Sodium 131.3 mg, Sugar 16.5 g
ORANGE SPICED CARROTS
I made these carrots for some out-of-town guests, and they were still raving about them 2 years later!
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 5 servings.
Number Of Ingredients 7
Steps:
- Place carrots in a saucepan; add 1 in. of water. Bring to a boil. Reduce heat; cover and simmer until crisp-tender, about 7-9 minutes. drain; set aside and keep warm. In the same pan, combine brown sugar, cornstarch, orange juice, ginger and nutmeg until smooth. Bring to a boil; boil and stir for 1 minute. Return carrots to the pan; cook and stir over low heat until heated through. Sprinkle with parsley if desired.
Nutrition Facts :
OVEN-ROASTED SPICED CARROTS
I started roasting veggies and serving them often with dinner. Now my children say, "Is it OK to finish the veggies?" Pinch me. -Joan Duckworth, Lee's Summit, Missouri
Provided by Taste of Home
Categories Side Dishes
Time 40m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 400°. In a large bowl, toss carrots with oil. Mix seasonings; sprinkle over carrots and toss to coat., Arrange carrots in a single layer in a 15x10x1-in. baking pan coated with cooking spray. Roast 25-30 minutes or until lightly browned and crisp-tender, stirring occasionally.
Nutrition Facts : Calories 93 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 228mg sodium, Carbohydrate 11g carbohydrate (5g sugars, Fiber 3g fiber), Protein 1g protein. Diabetic Exchanges
CARIBBEAN ORANGE SPICED CARROTS
Caribbean - ZWT9 www.theperfectpantry.com - States that this originated in Jamaica and goes well with Jerk Chicken.
Provided by MomLuvs6
Categories Vegetable
Time 26m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- In a non-reactive saucepan, add the first 5 ingredients, bring to boil over medium-high heat and cook for 2 minutes, swirling the pan once or twice to dissolve the sugar.
- Add carrots and stir. Cook 3 to 4 minutes until carrots are tender, but not limp.
- Remove carrots from pan, into a serving dish, sprinkle with parsley and coriander.
- Serve hot or at room temperature or cold.
GLAZED ORANGE CARROTS
These carrots have a zesty kick, for pepping up roast dinner
Provided by Good Food team
Categories Buffet, Dinner, Side dish, Supper, Vegetable
Time 15m
Number Of Ingredients 4
Steps:
- Trim the carrots and cook in boiling water for 4-6 mins until just tender, then drain. Melt the butter in a large frying pan, add the drained carrots, then fry over a high heat for 1 min. Pour over the orange juice and cook for a further 2-3 mins, bubbling the sauce and stirring to thoroughly coat the carrots. Finally, stir in the chopped parsley and serve.
Nutrition Facts : Calories 61 calories, Fat 4 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 6 grams sugar, Fiber 3 grams fiber, Protein 1 grams protein, Sodium 0.16 milligram of sodium
CUMIN-SPICED ROASTED CARROTS
Seasoned with thyme, rosemary, garlic and cumin, these buttery roasted carrots are so tender and full of flavour that they're sure to be the star side of Sunday dinner
Provided by Good Food team
Categories Side dish
Time 45m
Number Of Ingredients 9
Steps:
- Put the carrots, thyme, rosemary, garlic, star anise and bay leaf in a saucepan and just cover with water. Season well with sea salt and bring to the boil. Simmer the carrots slowly for about 30 mins until soft and tender, then remove from the heat and allow to cool. Once cooled, remove the carrots from the water with a slotted spoon, pat dry with kitchen paper, transfer to a plate and put in the fridge for 20 mins until completely chilled.
- In a large frying pan, heat the olive oil to just under smoking, then fry the carrots for about 5 mins until golden brown all over. Turn the heat down, add the butter and cumin seeds, roll the carrots around until they are lovely and glossy, then remove and serve.
Nutrition Facts : Calories 63 calories, Fat 6 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 7 grams sugar, Fiber 3 grams fiber, Protein 1 grams protein, Sodium 0.1 milligram of sodium
ORANGE-SPICED CARROTS (FAT-FREE)
You may use a bag of baby carrots in place of sliced, and the spices may be adjusted to taste, if I am serving these to guests I go the extra step of drying all the cooked carrots with paper towels to make certain they are extra dry so the coating will stick to them and not become thin, if you are serving a large dinner party you might want to double the recipe, for an extra kick add in a very small pinch cayenne pepper --- these are very good!
Provided by Kittencalrecipezazz
Categories Vegetable
Time 25m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- In a medium saucepan cook the carrots in boiling water or steam them until crisp-tender (about 8-9 minutes, for whole baby carrots increase the cooking time) drain and set aside.
- At this point you may cook dry them with paper towels if desired.
- In the same saucepan combine the brown sugar, cornstarch, orange juice, ginger, nutmeg and black pepper; bring to a boil over medium-low heat stirring until thickened.
- Return the carrots to the saucepan and toss until heated through and coated.
- Season with salt if desired.
Nutrition Facts : Calories 79.8, Fat 0.3, SaturatedFat 0.1, Sodium 65.7, Carbohydrate 19, Fiber 2.7, Sugar 12.1, Protein 1.2
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