Search Results for "carrots"
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Gingered Carrots
Ingredients: 2 cups Water 2 cups Carrots, fresh, peeled, sliced diagonally 1 tablespoon Honey 1 teaspoon Lemon juice, fresh squeezed, seeds removed or lemon juice, bottled 1 teaspoon Parsley, dried (optional) 1 teaspoon Margarine, unsalted, trans-fat free 1/2 teaspoon Ginger, fresh, grated 1/8 teaspoon Salt, table Directions: Add about 1-2 inches of water to a
Grilled Glazed Carrots
Grilled Glazed Carrots Ingredients: 2 tablespoons balsamic vinegar 1 tablespoon soy sauce 1 tablespoon dark brown sugar ½ teaspoon finely chopped fresh rosemary ½ clove garlic, cut into paper-thin slices 1 teaspoon freshly grated ginger 2 tablespoons vegetable oil, plus more for the carrots 10 medium carrots, peeled, trimmed and cut in half lengthwise Salt
Glazed Carrots with Mustard
Ingredients 3 pounds baby carrots boiling water 1/4 cup butter 1/2 cup light brown sugar, firmly packed 1/4 cup hearty mustard, such as a German mustard 2 tablespoons chopped chives 2 tablespoons chopped parsley Directions Wash carrots; if any are especially large cut them in half lengthwise. Place in saucepan. Add boiling water to cover
Spicy Nutmeg Carrots
Ingredients 1 (16 oz.) pkg. baby carrots* 2 tablespoons butter, melted 1/4 teaspoon ground nutmeg 1/4 teaspoon garlic salt 1/8 teaspoon ground red pepper Directions Cook carrots as directed on package. Mix butter, nutmeg, garlic salt and red pepper. Pour over carrots; toss to coat well. Serve immediately. * Use 2 to 3 pkgs. carrots
Smothered Carrots
Smothered Carrots Ingredients: 3 lbs. carrots, peeled and sliced into ¼-inch slices 1 lb. bacon ⅔ cup brown sugar ¼ cup butter, melted ¼ cup low-sodium soy sauce 1½ tsp. garlic powder Directions: Preheat oven to 400 F. Pour sliced fresh carrots in an ungreased 9-by-13-inch pan. In a large skillet, cook bacon until almost
Balsamic Glazed Carrots
Balsamic Glazed Carrots Ingredients: 16 oz baby carrots 1 tablespoon olive oil extra virgin 2 Tablespoons balsamic vinegar 1 Tablespoon brown sugar 1/2 teaspoon thyme dried Directions: Place oil in a saute pan over medium-high heat. Add carrots. Let them cook in for 10-12 minutes (slightly soft). dd balsamic vinegar, brown sugar and thyme. Cook
Easy Baked Carrots
Ingredients: 2 tablespoons sugar 1 teaspoon nutmeg (optional) 1/4 teaspoon salt 1/2 cup water 4 cups carrots (sliced) 4 tablespoons butter (cut into 8 to 10 pieces) Directions: Preheat oven to 350 degrees F. In a baking dish or large oven-safe bowl, mix sugar, salt, and water. If using nutmeg, add that too. Add carrots, stir and place
Balsamic Glazed Carrots
Ingredients: 3 cups carrots, chopped into coins 1 Tablespoon olive oil 1 1/ 2 Tablespoons balsamic vinegar 1 Tablespoon brown sugar Directions: Heat oil in a skillet over medium-high heat. Saute carrots in oil for about 10 minutes, or until tender. Stir in balsamic vinegar and brown sugar, mix to coat and serve.
Carrots In Beer And Dill
Ingredients 4 large carrots, peeled 1 tablespoon butter 1 cup beer 1/4 teaspoon salt 1 teaspoon sugar 1 teaspoon dill weed, dried Directions Cut carrots into small sticks and saute in butter, uncovered, over medium heat until barely browned. Add beer and dill and cover. Cook slowly until carrots are tender, stirring often, about 15
Roasted Baby Carrots
Roasted Baby Carrots Ingredients: nonstick cooking spray 1 lb. baby carrots 1 1/2 Tbsp. olive oil 1 Tbsp. agave nectar (optional) 1/2 tsp. parsley (dried) Directions: Preheat the oven to 425˚F. Spray a baking sheet with cooking spray.In a small bowl, mix together the carrots and olive oil. Pour the mixture onto the baking sheet.
