Kickedupcarrots Recipes

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ROASTED CARROTS



Roasted Carrots image

Get the most out of your root vegetables with Ina Garten's Roasted Carrots recipe from Barefoot Contessa on Food Network.

Provided by Ina Garten

Categories     side-dish

Time 30m

Yield 6 servings

Number Of Ingredients 5

12 carrots
3 tablespoons good olive oil
1 1/4 teaspoons kosher salt
1/2 teaspoons freshly ground black pepper
2 tablespoons minced fresh dill or parsley

Steps:

  • Preheat the oven to 400 degrees F.
  • If the carrots are thick, cut them in half lengthwise; if not, leave whole. Slice the carrots diagonally in 1 1/2-inch-thick slices. (The carrots will shrink while cooking so make the slices big.) Toss them in a bowl with the olive oil, salt, and pepper. Transfer to a sheet pan in 1 layer and roast in the oven for 20 minutes, until browned and tender.
  • Toss the carrots with minced dill or parsley, season to taste, and serve.

KICKED UP SPICED CARROTS



Kicked up Spiced Carrots image

These carrots are a must at your next turkey dinner or any dinner!... I have made them many times, and everyone loves them! Make certain to quarter the carrots lengthwise, the cut them into about 2-1/2-inch pieces. It makes for a really nice presentation. You will love these! If you are a cayenne fan, then add in more to taste. The combination of spices will bring the carrots to a next level! If you are feeding more than 5-6 people, then I suggest to double the recipe.

Provided by Kittencalrecipezazz

Categories     Vegetable

Time 30m

Yield 5-6 serving(s)

Number Of Ingredients 8

2 lbs carrots (about 12 large)
2 tablespoons butter
2 tablespoons brown sugar, packed
1/2 cup water
2 -3 teaspoons fresh lemon juice
1/2 teaspoon salt
1/4 teaspoon cinnamon
1/8 teaspoon cayenne (to taste)

Steps:

  • Quarter carrots lengthwise and then cut into about 2-1/2-inch pieces.
  • Heat butter in a heavy skillet over medium heat.
  • Add in the carrot sticks and sauté uncovered for about 5 minutes, stirring occasionally until just slightly softened.
  • Add in brown sugar stirring until the sugar is dissolved and melted.
  • Stir in water, lemon juice, salt, cinnamon and cayenne; toss to combine and simmer covered until the carrots are desired tenderness and the liquid is reduced to a glaze (about 8-10 minutes).

Nutrition Facts : Calories 137.1, Fat 5.1, SaturatedFat 3, Cholesterol 12.2, Sodium 393.6, Carbohydrate 23.1, Fiber 5.2, Sugar 13.6, Protein 1.8

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  • Add 1 tablespoon of the butter to a large skillet and heat on HIGH heat. Add half of the carrots and cook about a minute. Remove from skillet and add remaining half of the carrots and cook about a minute. Remove from skillet and set aside.
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