Search Results for "carrots"
Recipe Results 2 of 58 pages
Honey Sage Carrots
Honey Sage Carrots Ingredients: 10 cups sliced carrots 10 tsp. butter 10 Tbsp. honey 5 Tbsp. chopped fresh sage 1 1/4 tsp. ground black pepper 1/2 tsp. salt Directions: Fill a medium pot with water and bring to a boil. Add carrots and boil for about 5 minutes until fork tender. Drain and set aside.
Honey Citrus Glazed Carrots
Ingredients: 1 Tbsp. butter 4 cups carrots, sliced 1/4 cup honey 1/2 cup chicken broth 1 Tbsp. lemon juice + orange juice to equal 1/2 cup total juice 1/2 tsp. orange zest, minced 1 tsp. salt 1/4 tsp. pepper Directions: In large skillet over medium-high heat, melt butter. Add carrots and sauté for several minutes.
Glazed Carrots and Green Beans
Ingredients: 6 cups water 1/2 pound fresh baby carrots 1/2 pound fresh green beans, trimmed 1/2 cup chicken broth 1 tablespoon butter 1 teaspoon sugar Salt and pepper to taste Directions: In a large saucepan, bring water to a boil. Add carrots; cover and cook for 1 minute. Add beans; cover and cook 2 minutes
Savory Baked Carrots
Savory Baked Carrots Originally published on June 11, 1943. Ingredients: 12 medium sized carrots 2 Tbsp. butter or substitute 2 Tbsp. minced onions 1/2 tsp. salt 1 Tbsp. chopped parsley 1 Tbsp. cream or rich milk Directions: Cook the minced onion in the butter until it is yellow. Shred the carrots or slice them thin,
Balsamic Glazed Carrots
Balsamic Glazed Carrots Ingredients: 16 oz baby carrots 1 tablespoon extra virgin olive oil 2 tablespoons balsamic vinegar 1 tablespoon brown sugar 1/2 teaspoon dried thyme Directions: Place oil in a saute pan over medium-high heat. Add carrots. Let them cook for 10-12 minutes (slightly soft). Add balsamic vinegar, brown sugar and thyme. Cook for
Apple-Glazed Baby Carrots
Ingredients 3 s baby carrots (about 1 1/2 bags) 1 tablespoon lemon juice 1 tablespoon low-calorie margarine 3 tablespoons apple juice concentrate 2/3 low-fat, low-sodium chicken broth 1 teaspoon cinnamon 2 teaspoons cornstarch or arrowroot powder 1 teaspoon water Directions In steamer over 2 inches of boiling water, steam carrots, covered, 3 minutes. Sprinkle with
Slow-Cooker Glazed Carrots
Ingredients: 2 pounds baby carrots 2 tablespoons butter, melted 1/2 cup firmly packed brown sugar 1 1/2 teaspoons ground cinnamon 1/2 teaspoon ground ginger 1/2 teaspoon salt Directions: Spray inside of 4-quart slow cooker with no stick cooking spray. Add carrots and melted butter; toss to coat. Cover. Cook on HIGH 3 to 4 hours
Air Fryer Cumin Carrots
Air Fryer Cumin Carrots Ingredients: 2 tsp. coriander seeds 2 tsp. cumin seeds 1 lb. carrots, peeled and cut into 4×1/2-inch sticks 1 Tbsp. melted coconut oil or butter 2 cloves garlic, minced 1/4 tsp. salt 1/8 tsp. pepper Minced fresh cilantro, optional Directions: Preheat air fryer to 325°F. In a dry small skillet, toast
Honey-Glazed Carrots and Parsnips
Honey-Glazed Carrots and Parsnips Ingredients: 2 or 3 carrots 2 or 3 parsnips 2 tablespoons honey 2 tablespoons olive oil 1 teaspoon dried thyme Optional: 1 teaspoon dried rosemary a pinch of salt Directions: Preheat the oven to 400F. Cut carrots and parsnips in half lengthwise, then halve again. Mix the honey, olive oil, and dried thyme
Carrots with Tomatoes and Macaroni
Ingredients: 1 tablespoon olive oil 1 onion (small, chopped) 4 plum tomatoes (chopped, from a can) 1/2 cup tomato juice (from a can) 6 carrots (large, peeled and sliced) 1/4 teaspoon salt 1/4 teaspoon black pepper 1/4 teaspoon sugar 2 tablespoons fresh parsley (chopped, or 1 teaspoon dried) 1 teaspoon butter 1 cup elbow macaroni,
