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
SPICED ROASTED CARROTS
Jazz up carrots with cumin, coriander and fresh dill.
Provided by Food Network Kitchen
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 400 degrees F.
- Toss the carrots on a rimmed baking sheet with the oil, cumin, coriander, 1 teaspoon salt and a few grinds of pepper until the carrots are well coated. Spread out in a single layer and roast until tender, stirring the carrots about halfway through the cooking time, about 40 minutes. Transfer the carrots to a serving platter and sprinkle with the dill.
- Copyright 2016 Television Food Network, G.P. All rights reserved.
GLAZED SPICED CARROTS
Glazed carrots are a classic side dish for all kinds of special occasions. They're the perfect accompaniment for all kinds of main entrees. This recipe is very easy to put together, leaving your oven and stove top free for other cooking creations. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Side Dishes
Time 6h10m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- Place carrots in a 3-qt. slow cooker. Combine the preserves, butter, brown sugar, vanilla, cinnamon, salt and nutmeg. Combine cornstarch and water until smooth; stir into preserve mixture. Pour over carrots., Cover and cook on low for 6-8 hours or until tender. Stir carrots; sprinkle with pecans if desired.
Nutrition Facts : Calories 290 calories, Fat 15g fat (10g saturated fat), Cholesterol 40mg cholesterol, Sodium 327mg sodium, Carbohydrate 39g carbohydrate (32g sugars, Fiber 3g fiber), Protein 1g protein.
SPICED CARROTS
Categories Side Sauté Thanksgiving Vegetarian Quick & Easy Wheat/Gluten-Free Carrot Fall Cinnamon Gourmet Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 side-dish servings
Number Of Ingredients 8
Steps:
- Quarter carrots lengthwise, then cut into 2 1/2-inch pieces.
- Heat butter in a 12-inch heavy skillet over moderately high heat until foam subsides, then sauté carrots, uncovered, stirring occasionally, until slightly softened, about 5 minutes. Add brown sugar, stirring until sugar is melted. Stir in water, lemon juice, salt, cinnamon, and cayenne and simmer, covered, until carrots are tender and liquid is reduced to a glaze, 8 to 10 minutes.
SPICED CARROTS
Carrots cooked in wine with raisins and spices.
Provided by Beth Bean Fox-Ebert
Categories Side Dish Vegetables Carrots
Time 55m
Yield 6
Number Of Ingredients 8
Steps:
- Stir carrots, wine, margarine, nutmeg, cinnamon, and ginger together in a saucepan; bring to a boil, reduce heat to medium-low, and simmer, adding more wine as necessary, until carrots are tender, about 30 minutes.
- Stir raisins and brown sugar into carrot mixture. Bring mixture to a simmer and cook until carrots are glazed and flavors combine, about 15 minutes.
Nutrition Facts : Calories 226.6 calories, Carbohydrate 30.6 g, Fat 11 g, Fiber 4 g, Protein 1.8 g, SaturatedFat 2 g, Sodium 206.5 mg, Sugar 20.9 g
SPICED CARROT STRIPS
Easy,simple and unique with the cinnamon. The author of You On A Diet recommends cinnamon to curb your appetite, I find that interesting.
Provided by WiGal
Categories Vegetable
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 3
Steps:
- Peel and slice large carrots. Place carrots in a saucepan. Cover with water and cook until tender, about 8 minutes.
- Drain water off and put carrots back into warm pan. Add the margarine and cinnamon, toss to coat and dump into serving bowl.
Nutrition Facts : Calories 82.4, Fat 5.9, SaturatedFat 1.2, Sodium 119.1, Carbohydrate 7.5, Fiber 2.2, Sugar 3.6, Protein 0.8
PAN-SEARED CARROT STEAKS
Applying a classic steak cooking technique to carrots turns them into a satisfying vegetarian main. For the best presentation, use the largest carrots you can find.
Provided by Anna Stockwell
Categories Low Fat Vegetarian Kid-Friendly Quick & Easy Low Cal Carrot Spring Healthy Low Cholesterol Small Plates
Yield Serves 2
Number Of Ingredients 11
Steps:
- Preheat oven to 425°F. Combine salt, pepper, coriander, cumin, and paprika in a small bowl. Rub carrots with spice mixture, reserving 3/4 tsp. in bowl.
- Heat oil in a large ovenproof heavy skillet (preferably cast-iron) over medium-high until shimmering. Add carrots cut side down and sear until crisp and browned, 5-6 minutes. Flip carrots and transfer to oven. Roast carrots until tender when pierced with a knife and nicely browned on the outside, 20-25 minutes. Transfer skillet back to stovetop over medium heat. Add butter and reserved spice mixture, and once melted, use a spoon to baste carrots with spiced butter for about 3 minutes.
- Transfer carrots to a serving platter or divide among plates. Drizzle with remaining spiced butter from skillet and squeeze lemon over. Sprinkle with parsley and sea salt.
SPICED CARROT SPREAD
Steamed carrots are pureed with cumin, ginger, cinnamon, cayenne, and tahini to create a robustly flavored appetizer.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 9
Steps:
- Set a steamer basket in a saucepan with 2 inches simmering water. Add carrots. Cover and steam until tender, about 12 minutes. Transfer to a food processor, along with garlic, cumin, ginger, cinnamon, cayenne pepper, tahini, and lemon juice. Season with salt and pepper. Process until smooth, about 1 minute, adding up to 2 tablespoons water, if necessary.
Nutrition Facts : Calories 59 g, Fat 2 g, Fiber 3 g, Protein 2 g
SPICED CARROT STRIPS
Make and share this Spiced Carrot Strips recipe from Food.com.
Provided by Sweet Diva MJ
Categories Vegetable
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Place carrots in a saucepan; cover with water.
- Cook until tender, about 8-10 minutes. Drain.
- Combine butter, sugar, salt and cinnamon; pour over carrots and toss to coat.
- Serve immediately.
- Yield: 4-6 servings.
Nutrition Facts : Calories 100.4, Fat 6, SaturatedFat 3.7, Cholesterol 15.3, Sodium 393.7, Carbohydrate 11.9, Fiber 2.6, Sugar 7.2, Protein 0.9
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HONEY-GLAZED SPICED CARROTS RECIPE - SOUTHERN LIVING
From southernliving.com
5/5 (2)Total Time 35 mins
- Preheat oven to 400°F. Stir together first 7 ingredients in a small bowl; reserve 2 tablespoons of mixture. Pour remaining butter mixture over carrots; toss to combine. Spread in a single layer on 2 baking sheets; bake in preheated oven 30 minutes.
- Toss roasted carrots with reserved 2 tablespoons butter mixture; transfer to a serving platter. Sprinkle with chives.
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From minimalistbaker.com
5/5 (26)Total Time 30 minsCategory Side DishCalories 110 per serving
- Add carrots to the baking sheet and drizzle with oil, salt, paprika, cumin, ginger, cinnamon, turmeric, and cayenne (optional), and toss well to combine.
- Cook for 20-25 minutes, or until the carrots are tender and slightly browned. Serve hot as is, or with tahini, Za’atar, or our Zesty Dill Yogurt Sauce. These would also make a delicious addition to our Ultimate Mediterranean Bowl.
- Store leftovers covered in the refrigerator for up to 3-4 days. Not freezer friendly. Reheat in a 350 F (176 C) oven, in the microwave, or on the stovetop over medium heat until hot.
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