ROSEMARY CARROTS
"You'll really enjoy the bold rosemary flavor in each bit e of this pretty side dish," assures Jacqueline Thompson Graves of Lawrenceville, Georgia. "The sliced carrots get added sweetness from a bit of brown sugar."
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Place carrots and water in a saucepan; cover and cook over medium heat for 8-9 minutes or until crisp-tender. Drain, reserving 2 tablespoons cooking liquid. , Transfer carrots to a serving bowl and keep warm. In the same pan, combine chives, brown sugar, bouillon, rosemary, pepper and reserved cooking liquid. Bring to a boil; stir until bouillon is dissolved. Pour over the carrots and toss to coat.
Nutrition Facts : Calories 44 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 27mg sodium, Carbohydrate 11g carbohydrate (0 sugars, Fiber 0 fiber), Protein 1g protein. Diabetic Exchanges
BROWN SUGARED CARROTS
I love using carrots with tops, if available. I like to chop some of the tops and sprinkle them over the carrots like parsley. I also have been known to fry the tops and put them over these carrots for garnish and texture. This is my ultimate comfort food. Whenever I was home sick from school, I would make my mother drag out her arsenal of recipes to make me "better" and this is one of them...
Provided by Alex Guarnaschelli
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 8
Steps:
- In a skillet large enough to hold the carrots, heat the olive oil over medium heat. When the oil begins to smoke lightly, add the carrots and season with salt and black pepper. Using a wooden spoon, stir the carrots to coat with the oil and seasonings.
- After the carrots have cooked for a few minutes, add the brown sugar and molasses and continue to cook, stirring from time to time. Add a little water so they can become tender without burning the sugar. Continue to cook until tender, about 5 to 8 minutes. Add more water, if needed, but the sauce should be thick enough to coat the carrots and should bubble around the edges of the pan. The carrots should be tender and fairly yielding when pierced with the tip of a knife. Add the butter and the rosemary sprig. Once the butter has melted remove the rosemary sprig and discard. Transfer the carrots to a serving bowl and garnish with chopped carrot tops. Serve immediately or allow to "rest" a little before serving.
Nutrition Facts : Calories 223 calorie, Fat 13 grams, SaturatedFat 5 grams, Cholesterol 15 milligrams, Sodium 254 milligrams, Carbohydrate 26 grams, Fiber 5 grams, Protein 2 grams, Sugar 18 grams
SAUTEED CARROTS WITH ROSEMARY AND LEMON
Categories Herb Vegetable Side Sauté Rosemary Carrot Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 2
Number Of Ingredients 6
Steps:
- Cook carrots in pot of boiling salted water until crisp-tender. Drain. Rinse under cold water and drain. Melt butter in heavy large skillet over medium heat. Add garlic and sauté 1 minute. Mix in rosemary and lemon peel. Add carrots and toss to heat through. Season to taste with lemon juice, salt and pepper. Spoon onto plates and serve.
HONEY ROSEMARY CARROTS
A quick and easy side dish that presents a delicious combination of flavors!
Provided by KATHYP100
Categories Side Dish Vegetables Carrots
Time 30m
Yield 4
Number Of Ingredients 5
Steps:
- Bring carrots, water, and butter to a boil in a small saucepan; reduce heat to medium and simmer for 10 minutes. Add honey and rosemary; continue simmering until carrots are tender, about 5 minutes more.
Nutrition Facts : Calories 145.1 calories, Carbohydrate 24.4 g, Cholesterol 15.3 mg, Fat 5.9 g, Fiber 2.1 g, Protein 0.8 g, SaturatedFat 3.7 g, Sodium 91.5 mg, Sugar 20.8 g
ROASTED BEETS AND CARROTS WITH ROSEMARY AND GARLIC BUTTER
Make and share this Roasted Beets and Carrots With Rosemary and Garlic Butter recipe from Food.com.
Provided by Chef AngelaH
Categories Vegetable
Time 1h10m
Yield 4 , 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees Fahrenheit.
- Place the beets in a large mixing bowl, and the carrots in a 9 inch by 13 inch glass baking dish. (Mixing the roots separately keeps the carrots from turning pink from beet juice.).
- Place the butter or ghee in a microwave-safe coffee mug and add the garlic. Microwave until the butter is melted. Stir in the dried rosemary.
- Pour half of the melted butter mixture over the beets, and pour half over the carrots. Sprinkle generously with sea salt and freshly ground black pepper. Toss each of the root vegetables to coat them with the butter mixture.
- Dump the beets into the baking dish with the carrots.
- Roast for 55 minutes, stirring halfway through.
- Serve.
Nutrition Facts : Calories 150.9, Fat 9, SaturatedFat 5.5, Cholesterol 22.9, Sodium 201.4, Carbohydrate 16.9, Fiber 4.8, Sugar 10.1, Protein 2.5
BUTTERY COOKED CARROTS
Sweet cooked carrots that even my carrot hating family loves. There are never leftovers.
Provided by beckie
Categories Side Dish Vegetables Carrots
Time 25m
Yield 4
Number Of Ingredients 3
Steps:
- Cook carrots in a large pot of boiling water until tender. Drain off most of the liquid, leaving bottom of pan covered with water. Set the carrots aside.
- Stir margarine and brown sugar into the water. Simmer and stir until the margarine melts. Return carrots to the pot, and toss to coat. Cover, and let sit for a few minutes to allow flavors to mingle.
Nutrition Facts : Calories 185.3 calories, Carbohydrate 21.2 g, Fat 11.4 g, Fiber 3.2 g, Protein 0.9 g, SaturatedFat 2 g, Sodium 222.2 mg, Sugar 17.2 g
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