Carrots In Spiced Verjuice Sauce Recipes

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ROASTED CARROTS, SPANISH SPICES, YOGURT SAUCE, HARISSA



Roasted Carrots, Spanish Spices, Yogurt Sauce, Harissa image

Provided by Bobby Flay

Categories     side-dish

Time 25m

Yield 4 to 6 as a side dish

Number Of Ingredients 20

1/2 cup Greek yogurt
1 tablespoon chopped fresh mint, plus more for garnish
1/2 teaspoon finely grated lemon zest
1 tablespoon harissa
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
1 pound baby carrots, tops removed but a little green left attached (see Cook's Note)
Canola oil or pure olive oil
2 teaspoons Spanish paprika
1/2 teaspoon ground cumin
1/2 teaspoon ground mustard
1/4 teaspoon ground fennel
Pomegranate seeds, for garnish
Pomegranate Dressing, for serving, recipe follows
1/4 cup pomegranate molasses
1 heaping tablespoon Dijon mustard
1 tablespoon red wine vinegar
3/4 cup canola oil
Kosher salt and pepper
Kosher salt and pepper

Steps:

  • Whisk together the yogurt, mint and lemon zest in a bowl and swirl in the harissa. Season with salt and pepper. Cover and set aside to let the flavors meld while you prepare the carrots.
  • Bring a pot of well-salted water to a boil. Set up a bowl of well-salted ice water. Blanch the carrots in the boiling water until slightly al dente (they should still have crunch). Immediately plunge the carrots into the ice water and leave them to cool for 2 minutes. Drain well. Rub the skins off the carrots with a clean kitchen towel.
  • Heat a few tablespoons of oil in a cast-iron skillet over medium heat until the oil shimmers. Add the carrots, paprika, cumin, mustard and fennel and cook until the carrots are charred. Season with salt and pepper. Transfer the carrots to a serving dish and top with dollops of the yogurt sauce. Garnish with mint leaves and pomegranate seeds. Serve with pomegranate dressing.
  • Whisk together the pomegranate molasses, mustard, vinegar, canola and some salt and pepper until smooth.

OVEN-ROASTED SPICED CARROTS



Oven-Roasted Spiced Carrots image

I started roasting veggies and serving them often with dinner. Now my children say, "Is it OK to finish the veggies?" Pinch me. -Joan Duckworth, Lee's Summit, Missouri

Provided by Taste of Home

Categories     Side Dishes

Time 40m

Yield 8 servings.

Number Of Ingredients 12

2 pounds medium carrots, peeled and cut into 2-inch pieces
3 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon pepper
1/4 teaspoon chili powder
1/4 teaspoon paprika
1/8 teaspoon ground ginger
1/8 teaspoon ground cinnamon
Dash ground cloves
Dash cayenne pepper

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.

Nutrition Facts : Calories 93 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 228mg sodium, Carbohydrate 11g carbohydrate (5g sugars, Fiber 3g fiber), Protein 1g protein. Diabetic Exchanges

ORANGE SPICE CARROTS



Orange Spice Carrots image

To get my son to eat veggies, I mix and match flavors and spices. My slow cooker orange carrots with cinnamon won him over. -Christina Addison, Blanchester, Ohio

Provided by Taste of Home

Categories     Side Dishes

Time 4h10m

Yield 6 servings.

Number Of Ingredients 9

2 pounds medium carrots or baby carrots, cut into 1-inch pieces
1/2 cup packed brown sugar
1/2 cup orange juice
2 tablespoons butter
3/4 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
4 teaspoons cornstarch
1/4 cup cold water

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.

Nutrition Facts : Calories 187 calories, Fat 4g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 339mg sodium, Carbohydrate 38g carbohydrate (27g sugars, Fiber 4g fiber), Protein 2g protein.

SPICY CARROTS



Spicy Carrots image

While the entree cooks, fix a speedy stovetop side dish of Spicy Carrots. "After my sister brought the carrots to a family gathering, my husband begged me to asked for the recipe," recalls Dawn Flanigan of Westville, Ohio. Folks who like horseradish will enjoy the tangy-sweet combination. "It tastes too good to be so quick and easy," Dawn Assures. "I use baby carrots to save time, but regular carrots can be sliced into sticks instead," she adds.

Provided by Taste of Home

Categories     Side Dishes

Time 25m

Yield 5 servings.

Number Of Ingredients 6

3-1/2 cups fresh baby carrots
2 tablespoons butter
2 tablespoons sugar
1 tablespoon prepared horseradish
1 teaspoon dried parsley flakes
Salt and pepper to taste

Steps:

  • Place carrots in a saucepan and cover with water; bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until tender. Drain and keep warm. , In the same pan, melt butter; stir in the sugar, horseradish and parsley. Add the carrots, salt and pepper; stir gently to coat.

Nutrition Facts : Calories 96 calories, Fat 5g fat (3g saturated fat), Cholesterol 12mg cholesterol, Sodium 134mg sodium, Carbohydrate 14g carbohydrate (10g sugars, Fiber 2g fiber), Protein 1g protein.

SPICED CARROTS



Spiced Carrots image

Carrots cooked in wine with raisins and spices.

Provided by Beth Bean Fox-Ebert

Categories     Side Dish     Vegetables     Carrots

Time 55m

Yield 6

Number Of Ingredients 8

1 ½ pounds carrots, sliced
⅓ cup white wine, or more to taste
6 tablespoons margarine
½ teaspoon ground nutmeg
½ teaspoon ground cinnamon
¼ teaspoon ground ginger
⅔ cup raisins
2 tablespoons light brown sugar

Steps:

  • Stir carrots, wine, margarine, nutmeg, cinnamon, and ginger together in a saucepan; bring to a boil, reduce heat to medium-low, and simmer, adding more wine as necessary, until carrots are tender, about 30 minutes.
  • Stir raisins and brown sugar into carrot mixture. Bring mixture to a simmer and cook until carrots are glazed and flavors combine, about 15 minutes.

Nutrition Facts : Calories 226.6 calories, Carbohydrate 30.6 g, Fat 11 g, Fiber 4 g, Protein 1.8 g, SaturatedFat 2 g, Sodium 206.5 mg, Sugar 20.9 g

SPICED CARROTS



Spiced Carrots image

These are a wonderful change from carrots with butter only. I have a hard time getting my kids to eat carrots, but they love them this way!

Provided by Lois M

Categories     Vegetable

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 6

4 cups baby carrots
1/2 cup butter
1/4 teaspoon ground ginger
1/2 teaspoon cinnamon
1/2 cup brown sugar
1/2 cup raisins

Steps:

  • Steam carrots until tender crisp.
  • Drain.
  • Add remaining ingredients.
  • Stir until butter is melted through.
  • Can be re-heated when ready to serve.

Nutrition Facts : Calories 407.2, Fat 23.3, SaturatedFat 14.6, Cholesterol 61, Sodium 276.1, Carbohydrate 52, Fiber 3.1, Sugar 43.3, Protein 1.6

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