Citrus Rainbow Carrots Recipes

ROASTED RAINBOW CARROTS

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.

CITRUS RAINBOW CARROTS

Steps:

• Place carrots and enough water to cover in a large saucepan; bring to a boil. Reduce heat; cook, uncovered, until tender, 8-10 minutes. Drain; return to pan., Add remaining ingredients. Cook over medium-high heat until carrots are glazed, 2-3 minutes, stirring occasionally.

CRANBERRY MAPLE CARROTS

Steps:

• Place carrots in a saucepan and cover with salted water; bring to a boil over high heat.
• Reduce heat to medium and boil for 3 to 4 minutes or until almost fork tender; drain well and set aside.
• In a large skillet, melt butter over medium-high heat, then add carrots to melted butter, along with the craisins.
• Cook, stirring frequently, for 3 to 5 minutes or until carrots begin to brown.
• Stir in maple syrup, then add ginger, rosemary, and salt and pepper.
• Cook until carrots are tender, shiny and caramelized.

CITRUS CARROTS

Steps:

• Place water and carrots into a saucepan. Heat to boiling, cover pan, and simmer on medium for about 7-8 minutes, or until carrots are tender-crisp. Drain carrots and transfer to a nonstick skillet.
• Heat the butter on medium heat for one minute. Add the carrots and cook 2 minutes, stirring occasionally. Add the thawed orange juice concentrate, salt and pepper. Cook 1 to 2 minutes or until tender. Toss with the chives. Serve.