Carmelized Carrots Recipes

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CARAMELIZED BABY CARROTS



Caramelized Baby Carrots image

Carrots become beautifully glazed and tender with just a little brown sugar and a quick, high-heat roast. To clean up, simply toss the foil. Use this simple roasted-carrot method as a base, and then layer on other flavor combinations as you like. Try smoky chipotle chile powder, fragrant garam masala, or tart ground sumac.

Provided by Deb Wise

Yield Serves 4 (serving size: about 2/3 cup)

Number Of Ingredients 6

2 tablespoons olive oil
2 teaspoons chopped fresh thyme
1 teaspoon light brown sugar
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 pound small multicolored carrots, trimmed

Steps:

  • Preheat oven to 400°F.
  • Combine all ingredients in a bowl; toss. Spread carrot mixture on a foil-lined baking sheet. Bake at 400°F for 20 minutes or until tender and caramelized, stirring once after 10 minutes.

Nutrition Facts : Calories 105, Carbohydrate 11 g, Cholesterol 0 mg, Fat 6.9 g, Fiber 3 g, Protein 1 g, SaturatedFat 1 g, Sodium 209 mg, Sugar 7 g

CARAMELIZED ROASTED CARROTS



Caramelized Roasted Carrots image

Carrots tossed with melted butter and brown sugar and then roasted until caramelized are the perfect side to roast chicken or beef.

Provided by Christina Soong-Kroeger

Categories     Side Dish     Dinner

Time 1h

Yield 4

Number Of Ingredients 6

1 bunch carrots (peeled, greens trimmed if needed)
2 tablespoons butter (melted)
1 tablespoon brown sugar
Black pepper, to taste
Salt, to taste (sea salt flakes preferred)
Garnish: fresh chopped parsley or cilantro

Steps:

  • Bake in the oven for around 25 minutes or until soft and beginning to brown.
  • Serve and enjoy.

Nutrition Facts : Calories 92 kcal, Carbohydrate 10 g, Cholesterol 15 mg, Fiber 3 g, Protein 1 g, SaturatedFat 4 g, Sodium 242 mg, Sugar 6 g, Fat 6 g, ServingSize 4 servings, UnsaturatedFat 0 g

GLAZED CARROTS



Glazed Carrots image

Simple dish with tender carrots with a buttery glaze and a mild sweetness.

Provided by Tricia McTamaney

Categories     Side Dish     Vegetables     Carrots     Glazed Carrot Recipes

Time 25m

Yield 8

Number Of Ingredients 5

2 pounds carrots, peeled and cut into sticks
¼ cup butter
¼ cup packed brown sugar
¼ teaspoon salt
⅛ teaspoon ground white pepper

Steps:

  • Place carrots into a large saucepan, pour in enough water to reach depth of 1 inch, and bring to a boil. Reduce heat to low, cover, and simmer carrots until tender, 8 to 10 minutes. Drain and transfer to a bowl.
  • Melt butter in the same saucepan; stir brown sugar, salt, and white pepper into butter until brown sugar and salt have dissolved. Transfer carrots into brown sugar sauce; cook and stir until carrots are glazed with sauce, about 5 more minutes.

Nutrition Facts : Calories 123.6 calories, Carbohydrate 17.6 g, Cholesterol 15.3 mg, Fat 6 g, Fiber 3.2 g, Protein 1.1 g, SaturatedFat 3.7 g, Sodium 193.8 mg, Sugar 12.1 g

CARAMELIZED CARROTS



Caramelized Carrots image

From Better Homes & Gardens. During cooking, gently shake skillet to prevent carrots from sticking! Very good way to change up carrots.

Provided by CookinMamaof3

Categories     Corn

Time 42m

Yield 8 serving(s)

Number Of Ingredients 7

2 tablespoons olive oil
2 lbs whole carrots, small-peeled and halved lengthwise
1/4 teaspoon salt
4 garlic cloves, thinly sliced
2/3 cup whipping cream
1/8 teaspoon cayenne pepper
snipped Italian parsley

Steps:

  • Heat olive oil in large skillet, then add carrots, cut side down.
  • Sprinkle with salt and cook, covered, for 10 minutes.
  • Turn carrots, add garlic, cover and continue cooking for 10 minutes, or until tender and golden brown.
  • Remove carrots to serving plate and cover to keep warm.
  • Add whipping cream and cayenne pepper to the same skillet and bring to a boil.
  • Reduce heat and gently boil for 2 to 4 minutes, until cream is slightly thickened.
  • Pour over carrots and serve immediately.

Nutrition Facts : Calories 147.3, Fat 11, SaturatedFat 5.1, Cholesterol 27.2, Sodium 159, Carbohydrate 12, Fiber 3.2, Sugar 5.2, Protein 1.6

CARAMELISED CARROTS



Caramelised Carrots image

Make and share this Caramelised Carrots recipe from Food.com.

Provided by Jubes

Categories     Vegetable

Time 30m

Yield 8 serving(s)

Number Of Ingredients 7

1 tablespoon olive oil
25 g butter
8 medium carrots, sliced thickly
1 tablespoon white sugar
1 tablespoon brown sugar
1 tablespoon fresh parsley, finely chopped
1 tablespoon balsamic vinegar

Steps:

  • Heat the oil and butter in a frying pan. Add the carrots and cook, covered, over a low heat, until the carrots have just tendered.
  • Add the sugar, stir constantly, about 10 minutes, or until the carrots caramelise.
  • Stir in the parsley and the vinegar.

CARAMELISED CARROTS & ONIONS



Caramelised carrots & onions image

The perfect caramelised carrots to accompany any roast - try them alongside your Christmas turkey

Provided by Cathryn Evans

Categories     Dinner, Side dish, Vegetable

Time 55m

Number Of Ingredients 8

500g carrot , peeled and cut into long chunks
50g butter
1 tbsp olive oil
8 red onions , peeled and quartered with root intact
3 sprigs thyme
1 tbsp soft brown sugar
3 tbsp red wine
1 tbsp good-quality balsamic vinegar

Steps:

  • Blanch carrots in a pan of boiling salted water for 3 mins, drain well, then pat dry. In a large pan, melt the butter and oil, then fry the carrots, onions and thyme over a low heat for 30 mins until golden.
  • Stir in the sugar and red wine and bubble for a few mins to boil off the alcohol. Add the vinegar, then continue to cook until syrupy, about 5 mins. Remove the sprigs of thyme and serve. Make up to 2 days ahead, stored in a covered container. Tip back into a pan and reheat or use a microwave.

Nutrition Facts : Calories 129 calories, Fat 7 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 13 grams sugar, Fiber 3 grams fiber, Protein 2 grams protein, Sodium 0.15 milligram of sodium

CARAMELISED HONEY CARROTS



Caramelised honey carrots image

Have a fussy eater in the family? These caramelised carrots cooked with butter and honey will prove a big hit with kids - a great side dish for Sunday lunch

Provided by Juliet Sear

Categories     Side dish

Time 40m

Number Of Ingredients 4

500g pack Chantenay carrots , trimmed
1 tbsp honey
2 tsp butter
1 tsp thyme leaves

Steps:

  • Put the carrots in a large frying pan with a lid. Cover with cold water, put the lid on and bring to a boil. Once boiling, take the lid off and cook over a medium heat for about 25-30 mins until all the water has evaporated.
  • Reduce the heat, add the honey, butter and thyme leaves and gently cook for about 5 mins until the carrots are caramelised and golden.

Nutrition Facts : Calories 69 calories, Fat 3 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 9 grams sugar, Fiber 4 grams fiber, Protein 1 grams protein, Sodium 0.2 milligram of sodium

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