Marinatedbroccolicarrots Recipes

MARINATED BROCCOLI & CARROTS

Steps:

• Whisk together all the marinade ingredients and set aside.
• In a large saucepan, blanch the broccoli spears in boiling water for about 2 minutes.
• Stir in the carrots and continue to simmer for 5 minutes or less, until both vegies are just tender and still brightly colored.
• Drain them and transfer to a serving bowl.
• Pour the marinade on the vegetables and toss well.
• Refrigerate or set aside at room temperature for about 20 minutes to allow the flavors to permeate.

HONEY SAUTEED BROCCOLI & CARROTS

Steps:

• In a preheated, non-stick pan over medium heat get the olive oil hot.
• Add the broccoli and carrots - saute for 3 minutes.
• Add garlic and saute another 2 minutes.
• add the water - this steams the broccoli a bit and adds some nice color.
• After a few more minutes, the broccoli and carrots should still be crisp, but slightly tender.
• Turn heat off and add the honey - mix well.
• Serve immediately.

MARINATED BROCCOLI

Steps:

• Remove tough ends from broccoli stalks.
• Also remove the large outer leaves and cut into florets, reserving stalks for another use.
• Place broccoli in a bowl or zipper storage bag.
• Combine remaining ingredients and pour over broccoli.
• Chill overnight, mixing occasionally.

MARINATED BROCCOLI

Steps:

• In a jar with a tight fitting lide, shade the first 6 ingredients until well mixed.
• Add oil and shake again.
• Pour over broccoli in non metallic bowl.
• Toss, cover and marinate 24 hours.
• Mix several times while marinating.

MARINATED CARROTS

Steps:

• Parboil the carrots until just tender, about 5 minutes.
• Drain well and place in a deep serving dish.
• Mix the garlic, oregano, salt and pepper and red wine and pour over the carrots.
• Then pour the olive oil over the carrots to cover.
• Wrap with plastic and chill for 2-3 hours before serving.

SIMPLE MARINATED BROCCOLI

Steps:

• Combine olive oil, red wine vinegar, and Italian dressing mix in a sealable container; shake vigorously.
• Place broccoli in a plastic storage container, cover with marinade, and refrigerate, stirring occasionally, for at least 3 hours.

MARINATED BROCCOLI AND CARROT SALAD

Steps:

• In 1 1/2-quart saucepan, heat 1 inch water to boiling. Add broccoli, carrot and onion. Cover and heat to boiling; reduce heat. Boil 10 to 12 minutes or until broccoli is crisp-tender; drain.
• Toss vegetables with dressing. Cover and refrigerate about 1 hour or until chilled. Serve on lettuce leaves.

MARINATED CARROTS

Steps:

• Place 1 in. of water in a small saucepan; add carrots. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until crisp-tender. Drain. , In a small bowl, combine the carrots, onion and green pepper. In another bowl, combine the tomato sauce, sugar, vinegar, oil, Worcestershire sauce, salt and pepper. Pour over carrot mixture and stir to coat. Cover and refrigerate for several hours or overnight. Serve with a slotted spoon.

MARINATED CARROTS

Steps:

• Cook carrots until crisp tender in salted water.
• Drain Well.
• Heat remaining ingredients, except onions and green pepper, until sugar has dissolved and mixture is well blended and hot.
• Pour over carrots.
• Add onion and green pepper.
• Combine well.
• Refrigerate at least 24 to 48 hours.

MARINATED BROCCOLI

Steps:

• In a jar with a tight-fitting lid, combine the first 8 ingredients; shake well. In a small bowl, combine broccoli and red pepper; add dressing and toss to coat. Cover and refrigerate for at least 1 hour. Serve with a slotted spoon.