Citrus Carrots Recipes

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SLOW-COOKER CITRUS CARROTS

These carrots are yummy and so simple. The recipe is from my mom, who tweaked it a bit to suit her tastes. You can make this dish a day in advance and refrigerate until needed. Then just reheat it in the slow cooker right before the party. -Julie Puderbaugh, Berwick, PA

Provided by Taste of Home

Categories     Side Dishes

Time 4h25m

Yield 12 servings.

Number Of Ingredients 8



Slow-Cooker Citrus Carrots image

Steps:

  • In a 3- or 4-qt. slow cooker, combine the first 5 ingredients. Cook, covered, on low 4-5 hours or until carrots are tender., In a small bowl, mix cornstarch and water until smooth; gradually stir into slow cooker. Cook, covered, on high until sauce is thickened, 15-30 minutes. Garnish with fresh parsley, if desired.

Nutrition Facts : Calories 136 calories, Fat 4g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 208mg sodium, Carbohydrate 25g carbohydrate (18g sugars, Fiber 5g fiber), Protein 1g protein.

12 cups frozen sliced carrots (about 48 ounces), thawed
1-3/4 cups orange juice
1/2 cup sugar
3 tablespoons butter, cubed
1/2 teaspoon salt
3 tablespoons cornstarch
1/4 cup cold water
Minced fresh parsley, optional

CITRUS RAINBOW CARROTS

I grow lots of carrots and I'm always experimenting with ways to serve them. The first time I made this citrusy recipe for my husband, he said it tasted like Christmas! Although he calls them my "Christmas Carrots," they're tasty anytime; I especially like serving them at Easter, with the array of carrots available in early spring. It's easy to prepare, and can easily be doubled to serve a large group. To save time, I sometimes dice the carrots several days in advance. -Sue Gronholz, Beaver Dam, Wisconsin

Provided by Taste of Home

Categories     Side Dishes

Time 25m

Yield 6 servings

Number Of Ingredients 8



Citrus Rainbow Carrots image

Steps:

  • Place carrots and enough water to cover in a large saucepan; bring to a boil. Reduce heat; cook, uncovered, until tender, 8-10 minutes. Drain; return to pan., Add remaining ingredients. Cook over medium-high heat until carrots are glazed, 2-3 minutes, stirring occasionally.

Nutrition Facts : Calories 132 calories, Fat 6g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 445mg sodium, Carbohydrate 19g carbohydrate (12g sugars, Fiber 4g fiber), Protein 2g protein.

2 pounds medium rainbow or regular carrots, diagonally sliced
3 tablespoons butter
2 tablespoons sugar
1-1/2 teaspoons grated orange zest
2 tablespoons orange juice
3/4 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon ground cloves

CITRUS CARROTS

Carrots really lend themselves to the fresh tangy taste of orange juice, and this recipe couldn't be simpler to prepare.

Provided by TasteTester

Categories     Vegetable

Time 15m

Yield 4 serving(s)

Number Of Ingredients 7



Citrus Carrots image

Steps:

  • Place water and carrots into a saucepan. Heat to boiling, cover pan, and simmer on medium for about 7-8 minutes, or until carrots are tender-crisp. Drain carrots and transfer to a nonstick skillet.
  • Heat the butter on medium heat for one minute. Add the carrots and cook 2 minutes, stirring occasionally. Add the thawed orange juice concentrate, salt and pepper. Cook 1 to 2 minutes or until tender. Toss with the chives. Serve.

1 tablespoon butter
1 lb carrot, sliced 1/4-inch thick on the diagnol
1 cup water (or enough to cover by one inch)
1/4 cup orange juice concentrate, thawed
2 tablespoons snipped chives
1 /. to 1/2 teaspoon salt, to taste
1/4 teaspoon pepper

CITRUS CARROT JUICE

Provided by Food Network

Time 11m

Yield 2 c (480 ml)

Number Of Ingredients 5



Citrus Carrot Juice image

Steps:

  • 1.Place all ingredients into the Vitamix container in the order listed and secure lid.
  • 2.Select Variable 1.
  • 3.Turn machine on and slowly increase speed to Variable 10, then to High.
  • 4.Blend for 1 minute or until desired consistency is reached.

1/4 cup (60 ml) water
1 cup (77 g) pineapple chunks
1/2 cup (65 g) chopped carrots
1/8 inch (3 mm) slice lemon, with peel
1 cup (240 ml) ice cubes

SWEET CARROTS

Here's a flavorful way to dress up carrots without a lot of fuss. Simply steam the good-for-you veggies, then season with butter, brown sugar, vinegar and a sprinkling of chives. The carrots are not only colorful, but they're tasty, too. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Side Dishes

Time 15m

Yield 2 servings.

Number Of Ingredients 6



Sweet Carrots image

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.

Nutrition Facts : Calories 72 calories, Fat 2g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 247mg sodium, Carbohydrate 13g carbohydrate (10g sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges

1-1/2 cups baby carrots
2 teaspoons brown sugar
1 teaspoon butter
1 teaspoon white wine vinegar
1/8 teaspoon salt
2 teaspoons minced chives

CARROT CITRUS SALAD

Great for cleansing the palate between heavy courses or for an invigorating salad any time. Use cilantro, fresh mint, or both.

Provided by METG

Categories     Salad     Vegetable Salad Recipes     Carrot Salad Recipes

Time 2h15m

Yield 4

Number Of Ingredients 9



Carrot Citrus Salad image

Steps:

  • Stir water, vinegar, and sea salt together in a bowl to dissolve the salt; add shaved carrots and submerge in the liquid. Marinate in refrigerator for 2 hours; drain.
  • Layer carrots, jicama, orange slices, and cilantro on a plate; season with cracked black pepper and garnish with escarole to serve.

Nutrition Facts : Calories 49.3 calories, Carbohydrate 11.1 g, Fat 0.2 g, Fiber 5.3 g, Protein 1 g, Sodium 85.9 mg, Sugar 3.2 g

½ cup water
2 tablespoons cider vinegar
⅛ teaspoon sea salt
2 carrots, shaved into strips using a vegetable peeler
½ jicama, peeled and cut into thin matchsticks
1 orange, peeled and thinly sliced
1 sprig fresh cilantro, or to taste
cracked black pepper to taste
2 leaves escarole, torn

MAKE AHEAD CITRUS CARROTS

A great make ahead vegetable dish that you can bring to a family gathering or potluck. Only needs reheating to serve. This dish is vegetarian but can be made vegan by substituting good quality vegan margarine for the butter.

Provided by yummyeats

Categories     Vegetable

Time P1DT20m

Yield 10-12 serving(s)

Number Of Ingredients 6



Make Ahead Citrus Carrots image

Steps:

  • Cook carrots in boiling water until tender but still crisp (10 to 12 minutes).
  • While carrots cook, combine other ingredients in a microwave bowl and microwave on high for one minute.
  • Once carrots cook drain and place in a microwaveable casserole dish with lid.
  • Pour marmalade mixture over carrots and stir until marmalade mixture coats the carrots.
  • Cover and refrigerate overnight (8-24 hours).
  • Before reheating, stir.
  • Microwave on high for 4-5 minutes stirring every few minutes.

Nutrition Facts : Calories 143.8, Fat 4.7, SaturatedFat 2.9, Cholesterol 12.2, Sodium 231.1, Carbohydrate 26.2, Fiber 1.8, Sugar 21.9, Protein 0.8

2 lbs baby carrots
1/2 cup orange marmalade
1/4 cup butter
1/4 cup frozen orange juice concentrate, thawed
1/4 cup brown sugar
1/2 teaspoon salt

CITRUS CARROT SALAD

This is a healthy, sweet, and even seasonal dish! It can be made for 4th of July instead of coleslaw, and it's perfect for a cool afternoon picnic!

Provided by TheGlamChef

Categories     Salad     Vegetable Salad Recipes     Carrot Salad Recipes

Time 11m

Yield 2

Number Of Ingredients 6



Citrus Carrot Salad image

Steps:

  • Mix carrots, raisins, lemon juice, lime juice, and sugar together using a fork in a microwave-safe bowl; cover bowl.
  • Heat in the microwave on low for 30 seconds. Transfer salad to a glass bowl; sprinkle marshmallows over salad.

Nutrition Facts : Calories 92.2 calories, Carbohydrate 23.6 g, Fat 0.2 g, Fiber 2.3 g, Protein 1.2 g, Sodium 42.6 mg, Sugar 16 g

1 cup shredded carrots
¼ cup raisins
1 teaspoon lemon juice
1 teaspoon lime juice
1 teaspoon white sugar
1 tablespoon miniature marshmallows

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