Caribbean Orange Spiced Carrots Recipes

ORANGE SPICE CARROTS

Steps:

• In a 3-qt. slow cooker, combine the first 7 ingredients. Cook, covered, on low until carrots are tender, 4-5 hours., In a small bowl, mix cornstarch and water until smooth; gradually stir into carrot mixture until sauce is thickened, 1-2 minutes.

CARIBBEAN ORANGE SPICED CARROTS

Steps:

• In a non-reactive saucepan, add the first 5 ingredients, bring to boil over medium-high heat and cook for 2 minutes, swirling the pan once or twice to dissolve the sugar.
• Add carrots and stir. Cook 3 to 4 minutes until carrots are tender, but not limp.
• Remove carrots from pan, into a serving dish, sprinkle with parsley and coriander.
• Serve hot or at room temperature or cold.

CARROTS A LA ORANGE

Steps:

• Bring a pot of lightly salted water to a boil in a saucepan and cook carrots in the boiling water until just tender, about 15 minutes. Drain. Transfer carrots to a serving dish and keep warm.
• Whisk sugar, cornstarch, salt, and ginger in a saucepan until thoroughly combined; turn heat to medium and whisk in orange juice. Bring to a simmer, whisking constantly, and cook until sauce is smooth and thickened, about 3 minutes; stir in butter. Pour sauce over carrots, stir to coat, and serve.

OVEN-ROASTED SPICED CARROTS

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.

JAMAICAN CARROTS

Steps:

• In a medium saucepan, add the carrots and cover with water; bring to a boil over medium-high heat. Cook, stirring occasionally, for 10 minutes, or until the carrots are fork-tender; drain and place in a bowl; set aside.
• In the same saucepan, over medium heat, melt butter. Add the brown sugar, hot pepper sauce, lemon juice, orange juice (or pineapple juice), cumin, garlic, and chili powder.
• Cook, stirring, for 2 to 3 minutes, or until the sugar bubbles and the spices are fragrant.
• Add the cooked, drained carrots; toss to coat the carrots with the sauce.
• Season to taste with salt; serve.

ORANGE-SPICED CARROTS (FAT-FREE)

Steps:

• In a medium saucepan cook the carrots in boiling water or steam them until crisp-tender (about 8-9 minutes, for whole baby carrots increase the cooking time) drain and set aside.
• At this point you may cook dry them with paper towels if desired.
• In the same saucepan combine the brown sugar, cornstarch, orange juice, ginger, nutmeg and black pepper; bring to a boil over medium-low heat stirring until thickened.
• Return the carrots to the saucepan and toss until heated through and coated.
• Season with salt if desired.

ORANGE-HONEY GLAZED CARROTS

Steps:

• Cut the carrots diagonally in 1-inch-thick slices. You should have about 5 cups of carrots. Place 1/2 cup water, the butter, honey, 2 teaspoons of salt, and the ginger in a large saute pan and bring to a boil. Add the carrots, cover the pan, and simmer over medium-low heat for 5 minutes. Remove the lid and continue to cook for about 20 minutes, or until all the water has evaporated. You may want to raise the heat for the last 5 minutes.
• Add the orange zest and orange juice to the pan, tossing with the carrots. Simmer uncovered for about 5 minutes, until the carrots are al dente (tender but still resistant when you bite) and the sauce glazes the carrots. Add the pepper and another teaspoon of salt, to taste.