Herbed Apricots N Carrots Recipes
HERBED APRICOTS 'N' CARROTS
There's plenty of flavor in this bright side dish that's quick and easy to prepare but special enough for company. Jodi Rice of Appleton, Wisconsin seasons sliced carrots and dried apricots with a pleasant blend of dill, fennel, brown sugar and dry mustard.
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- Place carrots and apricots in a saucepan; cover with water. Bring to a boil. Cover and cook for 8 minutes or until carrots are crisp-tender; drain. Add the remaining ingredients; stir until butter is melted.
Nutrition Facts : Calories 114 calories, Fat 3g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 58mg sodium, Carbohydrate 21g carbohydrate (0 sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges
HERBED CARROTS
Make and share this Herbed Carrots recipe from Food.com.
Provided by Parsley
Categories Vegetable
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Steam/boil carrots until fork-tender; drain.
- Return hot drained carrots to pot.
- Add all remeining ingredients and gently toss.
- Cook on medium-low heat for about 5 minutes or until carrots are sort of glazed.
Nutrition Facts : Calories 138.2, Fat 6.1, SaturatedFat 3.7, Cholesterol 15.3, Sodium 267.6, Carbohydrate 14.3, Fiber 3.3, Sugar 7.7, Protein 1.2
APRICOT CARROTS
My mother loved both apricots and carrots, so when I found this recipe, I knew I had to make it for her. It has become a family favorite.
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- Place carrots in a saucepan with enough water to cover; bring to a boil. Cover and cook for 8 minutes or until crisp-tender; drain. Add remaining ingredients; cook and stir over medium heat for 3 minutes or until preserves are melted and carrots are coated.
Nutrition Facts :
CARROTS WITH FRESH HERBS
Steps:
- Wash, peel, and trim the carrots and then cut them in half crosswise. Halve the carrots lengthwise if they are quite large.
- Heat the olive oil in a large 12-inch skillet over medium-high heat. Arrange the carrots in the pan in a single layer. Sprinkle with chopped onion, kosher salt, and freshly ground pepper.
- Reduce heat to medium-low. Cover and cook for 15 minutes. Turn the carrots and continue cooking for about 15 minutes longer, or until fork-tender. The liquid should have cooked off and the carrots should be showing some caramelization at the end of the cooking time.
- Sprinkle the carrots with the fresh herbs. Squeeze 2 of the orange wedges over the carrots.
- Toss to coat thoroughly and serve with remaining orange wedges.
Nutrition Facts : Calories 118 kcal, Carbohydrate 19 g, Cholesterol 0 mg, Fiber 6 g, Protein 2 g, SaturatedFat 1 g, Sodium 187 mg, Sugar 9 g, Fat 5 g, ServingSize 6 servings, UnsaturatedFat 0 g
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