Baby Carrots With Nutmeg And Coriander Recipes

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ROASTED BABY CARROTS



Roasted Baby Carrots image

Looking for an easy side dish recipe? Then try these baby carrots which are baked with herbs in just 45 minutes!

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 45m

Yield 6

Number Of Ingredients 5

4 teaspoons vegetable oil
1 tablespoon chopped fresh or 1 teaspoon dried thyme leaves
1/4 teaspoon garlic salt
1/8 teaspoon pepper
1 bag (16 ounces) plus 1 bag (8 ounces) baby-cut carrots (9 cups)

Steps:

  • Heat oven to 425°F. Spray rectangular pan, 13x9x2 inches, with cooking spray.
  • Mix all ingredients except carrots in large bowl. Add both bags of carrots; toss to coat. Spread carrots in pan.
  • Bake uncovered 35 to 40 minutes, stirring occasionally, until carrots are tender.

Nutrition Facts : Calories 100, Carbohydrate 19 g, Cholesterol 0 mg, Fat 1/2, Fiber 6 g, Protein 2 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 160 mg, Sugar 8 g, TransFat 0 g

ROASTED CARROTS WITH CUMIN AND CORIANDER



Roasted Carrots with Cumin and Coriander image

Provided by Alex Guarnaschelli

Categories     side-dish

Time 40m

Yield 6 to 8 servings

Number Of Ingredients 7

18 thin carrots, ends trimmed (do not peel)
3 tablespoons honey
2 tablespoons extra-virgin olive oil
1 tablespoon coriander seeds, lightly crushed
1 1/2 teaspoons cumin seeds
Kosher salt and freshly ground black pepper
1 tablespoon red wine vinegar

Steps:

  • Preheat the oven to 375˚. Line a baking sheet with foil. In a large bowl, toss the carrots with the honey, olive oil, coriander seeds, cumin seeds, 1 tablespoon salt and 3/4 teaspoon pepper. Arrange them in a single layer on the prepared baking sheet.
  • Roast in the oven, stirring halfway through, until the carrots are tender when pierced with the tip of a sharp knife, 20 to 25 minutes. Drizzle the vinegar over the carrots and taste a tiny piece for seasoning. Serve immediately.

BABY CARROTS WITH NUTMEG AND CORIANDER



Baby Carrots With Nutmeg and Coriander image

Provided by Pierre Franey

Categories     easy, quick, side dish

Time 15m

Yield 4 servings

Number Of Ingredients 5

24 baby carrots, about 1 pound
Salt and freshly ground pepper
1 tablespoon butter
1/4 teaspoon freshly grated nutmeg
4 tablespoons chopped fresh coriander

Steps:

  • Peel carrots and cut off the ends if desired.
  • Put carrots in a saucepan and add water to cover with salt. Bring to a boil and simmer until tender, about 10 minutes.
  • Drain carrots. Add pepper, butter, nutmeg and coriander. Toss to coat, and serve.

Nutrition Facts : @context http, Calories 67, UnsaturatedFat 1 gram, Carbohydrate 10 grams, Fat 3 grams, Fiber 3 grams, Protein 1 gram, SaturatedFat 2 grams, Sodium 280 milligrams, Sugar 5 grams, TransFat 0 grams

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