BABY CARROTS 'N' BROCCOLI
"My husband and I eat this quick veggie side dish at least once a week. We enjoy it with just about any main course," reports Ally Fitzgerald of Alpharetta, Georgia. "It's a light easy way to get extra vegetables into your diet."
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- In a large saucepan, bring 4 cups water to a boil; add carrots. Cover and simmer for 5 minutes; drain and pat dry., In an ungreased 15x10x1-in. baking pan, combine the carrots with remaining ingredients. Bake, uncovered, at 425° for 7-9 minutes or until vegetables are crisp-tender, stirring once.
Nutrition Facts : Calories 98 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 37mg sodium, Carbohydrate 8g carbohydrate (0 sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges
BROWN SUGAR-GLAZED CARROTS
Not only do they add a bright burst of color to any plate, but carrots are often the first vegetable that most little ones will consider eating. Their natural sweetness is given some amplification by making these caramelized carrots with a brown sugar, orange peel and butter glaze. Even big kids will be asking for seconds of these delicious glazed carrots.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 30m
Yield 8
Number Of Ingredients 6
Steps:
- Heat 1 inch water to boiling in 3-quart saucepan. Add carrots and, if desired, 1/2 teaspoon salt. Cover and heat to boiling; reduce heat. Simmer covered 12 to 15 minutes or until carrots are tender.
- While carrots are cooking, heat brown sugar, butter, orange zest and 1/2 teaspoon salt in 10- or 12-inch skillet over medium heat, stirring constantly, until sugar is dissolved and mixture is bubbly. Be careful not to overcook or the mixture will taste scorched. Remove from heat.
- Drain carrots. Stir carrots into brown sugar mixture. Cook over low heat about 5 minutes, stirring occasionally and gently, until carrots are glazed and hot.
Nutrition Facts : Calories 160, Carbohydrate 28 g, Cholesterol 15 mg, Fat 1, Fiber 3 g, Protein 1 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 380 mg
20 CARROT RECIPES: PERFECT SAUTEED CARROTS & MORE!
Here are the best sauteed carrots you'll ever have! The perfect easy side dish, they're made with just 3 ingredients and done in 10 minutes.
Provided by Sonja Overhiser
Categories Side Dish
Time 10m
Yield 4
Number Of Ingredients 4
Steps:
- Peel the carrots and slice them diagonally into rounds (on the bias).
- Heat the olive oil in a large skillet over medium high heat. Add the carrots and cover. Cook for 4 minutes without stirring.
- Remove the lid, stir, and add the 1/4 teaspoon kosher salt. Continue to saute uncovered 3 to 4 minutes until browned, stirring occasionally. Remove from the heat and stir in the fresh herbs and a few more pinches kosher salt to taste. Serve immediately.
Nutrition Facts : Calories 107 calories, Sugar 5.4 g, Sodium 78.2 mg, Fat 7.3 g, SaturatedFat 1 g, TransFat 0 g, Carbohydrate 10.9 g, Fiber 3.2 g, Protein 1.1 g, Cholesterol 0 mg
ROASTED RAINBOW CARROTS
Provided by Food Network Kitchen
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Preheat the oven to 450 degrees F.
- Toss the carrots, olive oil and 1/2 teaspoon salt on a baking sheet; arrange in a single layer. Roast, turning once, until tender and slightly browned, 15 minutes. Sprinkle with salt and chopped chives.
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PERFECT BOILED CARROTS – A COUPLE COOKS
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5/5 (1)Total Time 10 minsCategory Side DishCalories 77 per serving
- Once the water is boiling, add the carrots and boil for 4 to 5 minutes until just crisp tender (longer if you prefer them to be more tender). Drain.
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Author Bon AppétitPublished 2015-02-08Estimated Reading Time 7 mins
- Smoky Carrot Dip. A sweet and smoky roasted carrot dip with chickpeas, almonds, lemon juice, garlic, and herbs. We could eat it by the bowlful. View Recipe.
- Cardamom-Pistachio Carrot Cake. Here’s what happened after carrot cake met carrot halwa, the milky, long-cooking, spoonably-soft confection common in South Asia.
- Blackened Carrots With Daikon and Pomegranates. The flavorful oil leftover from roasting carrots becomes an ingenious dressing with anchovies, pomegranate juice, and red wine vinegar.
- Herby Pizza with Carrot Top Pesto. This garlicky carrot top pesto can be used in dozens of ways (pasta sauce! salad dressing! dipping sauce!) aside from pizza.
- Meal-Prep Roasted Vegetables. Roasted vegetables are the perfect, hands-off way to prep healthyish lunches for the week. View Recipe.
- Spiced Coconut Carrot Soup. Puréed soups are easy because they don’t require lots of knife work... but they can also be boring. Amping up the seasoning and topping with crunchy shaved vegetables and bright herbs makes it clear that this one's not baby food.
- Slow-Roasted Chicken with Honey-Glazed Carrots. When you use a lidded pot for this roasted chicken, it gently steams the bird and makes it juicier than ever.
- Shaved Carrots with Charred Dates. Tangy, crunchy carrots meet soft and sweet blackened dates for literally everything you want in one bite. View Recipe.
- Carrot-Ginger Dressing. This carrot-y dressing goes great with avocado salad, but we love it with simply prepared salmon, chicken, or rice as well. If you like a little kick, add a chopped Thai chile, some crushed red pepper flakes, or drizzle of chili oil.
39 BEST CARROT RECIPES | EPICURIOUS
From epicurious.com
Estimated Reading Time 7 minsPublished 2020-10-14
- Carrot Tart with Ricotta and Almond Filling. Arranging the carrots in a geometric pattern transforms this savory tart into a truly show-stopping appetizer.
- BA's Best Carrot Cake. Thanks to this luscious, rum-soaked cake and tangy, buttery cream cheese frosting, you'll never need another carrot cake recipe again.
- Spiced Chicken Stew with Carrots. Crispy chicken skin and the juices from the thigh provide the contrast to the tender slow-cooked carrots in this Moroccan-inspired dish.
- Pan-Seared Carrot Steaks. You know those gargantuan winter carrots at the farmers market? Don't pass them by. Applying a classic steak cooking technique to carrots turns them into a buttery, satisfying vegetarian main.
- Shaved Carrot and Radish Salad with Herbs and Pumpkin Seeds. This gorgeous tumble of bright and crisp carrot ribbons with mixed herbs (parsley, cilantro, dill, mint, tarragon, and chives all work) provides a crunchy, fresh counterpoint to any roasted meat main.
- Vadouvan Carrot Yogurt. Vadouvan, a French interpretation of the cumin- and fenugreek laced Indian spice blend, provides savory depth to this blended dip of carrots and yogurt.
- "Tandoori" Carrots with Vadouvan Spice and Yogurt. Now that you've got vadouvan, you may find yourself using it in everything. These blistered carrots are inspired by the robust, charred flavors of tandoori cooking.
- Beet and Carrot Salad With Curry Dressing and Pistachios. Thinly slivered carrots meet the earthy flavor of purple beets, while a toasted curry vinagrette softens the vegetables and provides a nutty flavor.
- Carrot Pancakes with Salted Yogurt. This bright carrot fritter texture falls somewhere between a latke and a pancake, with a scoop of salted yogurt on top providing creaminess and acidity.
- Frisée and Carrot Ribbon Salad With Za'atar-Lemon Vinaigrette. The aromatic blend of spices in za'atar lends a bright, herbaceous flavor to this crunchy raw salad.
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From mylittlemoppet.com
Estimated Reading Time 6 mins
- Carrot Puree. What’s the first carrot dish your little one can have? Carrot puree, of course! The best part of this dish is that it’s naturally sweet, and babies will immediately take to it.
- Pineapple Carrot Puree. Once your baby is past Stage 1 where she has only single foods, it’s time to move to Stage 2 where you can combine foods. You can combine carrots and pineapples for a lovely, flavorful puree – choose a ripe pineapple for sweetness.
- Carrot Palak Puree. You know whats the good thing about carrots? It goes just as well with vegetables as it goes with fruit! Here carrots and palak come together in a great puree recipe for babies over 9 months.
- Carrot Applesauce. Homemade applesauce is a staple every baby has, but Baby Foode has added carrots to it for a delicious new version. With spices and vanilla, this is something that’ll smell delicious!
- Carrot Apple Quinoa Cereal. Quinoa is not something most parents feed their babies, but with this recipe from My Kids Lick the Bowl, you’ll change your mind!
- Carrot Oats Porridge. After purees, porridge is probably the most popular baby food, and carrots are one of the easiest things to add to it! This porridge recipe is proof that simply adding some grated carrot to plain porridge perks it up in terms of flavor, color and of course nutrition!
- Carrot Beetroot Soup. Root vegetables go very well with each other, as carrots and beetroots do in this soup. Just looking at the color should give you an idea about the antioxidants in it!
- Carrot Poha Kheer. Carrot dishes aren’t just boring purees and porridge – you can also use them in traditional dishes and also make them baby friendly.
- Carrot Khichdi. When your little one is ready to eat rice (as rice, not as cereal), carrot is a great way to add some fiber and extra nutrients. It also makes plain khichdi more filling.
- Curd Oats Khichdi. Khichdi isn’t just rice, it can also be made with oats, curd and of course, carrots! This dish is a good combination of protein, carbohydrates and essential minerals and Vitamins.
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From brit.co
Estimated Reading Time 6 mins
- Whole Grain Chocolate Carrot Cupcakes: Let’s ease into this. This (healthy) chocolate cupcake is loaded with carrots, but you’d never know! (via Texanerin Baking)
- Carrot Cake Cookies: These carrot cookies are stuffed with cream cheese frosting. Yes, please! (via Cooking Classy)
- Mini Carrot Pudding Pies: Carrot pudding tartlets sound like a yummy three-bite treat to us. We’ll take two! (via Freutcake)
- Carrot Cake Coconut Cream Pie: Speaking of pie, this no-bake coconut cream pie with a carrot-coconut crust looks almost too good to be true. (via The Diva Dish)
- Hawaiian Carrot Cake With Coconut Icing: This layer cake with carrots, pineapple and coconut icing is one of two gorgeous cakes to grace this carrot dessert roundup.
- Gluten-Free Carrot Pineapple Muffins: Breakfast just got a whole lot better. (via Simply Gluten-Free)
- Carrot Cake Cheesecake: We love cheesecake, so we’re obviously pumped to add this recipe to our baking arsenal. (via Cooking Classy)
- Carrot Cake Fudge: White chocolate and orange veggies? We’re intrigued! (via Wine and Glue)
- Carrot Ice Cream: This ice cream is about to be sooo refreshing. (via A Subtle Revelry)
- Carrot Orange Sorbet: And this citrus sorbet is about to be even MORE refreshing. (via Scoop Adventures)
39 BEST CARROT RECIPES - YAHOO
From yahoo.com
Estimated Reading Time 4 mins
- Carrot Tart with Ricotta and Almond Filling. Arranging the carrots in a geometric pattern transforms this savory tart into a truly show-stopping appetizer.
- BA's Best Carrot Cake. Thanks to this luscious, rum-soaked cake and tangy, buttery cream cheese frosting, you'll never need another carrot cake recipe again.
- Spiced Chicken Stew with Carrots. Crispy chicken skin and the juices from the thigh provide the contrast to the tender slow-cooked carrots in this Moroccan-inspired dish.
- Pan-Seared Carrot Steaks. You know those gargantuan winter carrots at the farmers market? Don't pass them by. Applying a classic steak cooking technique to carrots turns them into a buttery, satisfying vegetarian main.
- Shaved Carrot and Radish Salad with Herbs and Pumpkin Seeds. This gorgeous tumble of bright and crisp carrot ribbons with mixed herbs (parsley, cilantro, dill, mint, tarragon, and chives all work) provides a crunchy, fresh counterpoint to any roasted meat main.
- Vadouvan Carrot Yogurt. Vadouvan, a French interpretation of the cumin- and fenugreek laced Indian spice blend, provides savory depth to this blended dip of carrots and yogurt.
- "Tandoori" Carrots with Vadouvan Spice and Yogurt. Now that you've got vadouvan, you may find yourself using it in everything. These blistered carrots are inspired by the robust, charred flavors of tandoori cooking.
- Beet and Carrot Salad With Curry Dressing and Pistachios. Thinly slivered carrots meet the earthy flavor of purple beets, while a toasted curry vinagrette softens the vegetables and provides a nutty flavor.
- Carrot Pancakes with Salted Yogurt. This bright carrot fritter texture falls somewhere between a latke and a pancake, with a scoop of salted yogurt on top providing creaminess and acidity.
- Frisée and Carrot Ribbon Salad with Za'atar-Lemon Vinaigrette. The aromatic blend of spices in za'atar lends a bright, herbaceous flavor to this crunchy raw salad.
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