Spiced Baby Carrots Recipes

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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

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

SPICY GLAZED CARROTS



Spicy Glazed Carrots image

Traditional glazed carrots with a little kick. Adjust spices as desired, with more cayenne if you like it hot.

Provided by BAJUNKIN

Categories     Side Dish     Vegetables     Carrots     Glazed Carrot Recipes

Time 20m

Yield 4

Number Of Ingredients 6

2 tablespoons vegetable oil
2 cups sliced carrots
¼ cup brown sugar
1 teaspoon ground cinnamon
½ teaspoon cayenne pepper, or to taste
⅛ teaspoon freshly grated nutmeg

Steps:

  • Heat vegetable oil in a skillet over medium heat. Cook and stir carrots with brown sugar, cinnamon, cayenne pepper, and nutmeg in the hot oil until carrots are glazed, coated with spices, and tender, 10 to 15 minutes.

Nutrition Facts : Calories 140.1 calories, Carbohydrate 20 g, Fat 7 g, Fiber 2.1 g, Protein 0.6 g, SaturatedFat 1.1 g, Sodium 46.1 mg, Sugar 16.3 g

MOROCCAN-SPICED BABY CARROTS



Moroccan-Spiced Baby Carrots image

Make and share this Moroccan-Spiced Baby Carrots recipe from Food.com.

Provided by Lavender Lynn

Categories     Vegetable

Time 22m

Yield 4 serving(s)

Number Of Ingredients 8

2 tablespoons olive oil, extra-virgin
12 ounces baby carrots, peeled
1 lemon, cut into 8 wedges
1 teaspoon cumin, ground
1/2 teaspoon cinnamon, ground
1/4 teaspoon kosher salt
1/4 teaspoon red pepper, ground
1 tablespoon cilantro, fresh, chopped

Steps:

  • Preheat to 450°F.
  • Combine first 3 ingredients in a medium bowl; sprinkle with cumin, cinnamon, salt, and pepper, tossing to coat carrots.
  • Arrange carrot mixture in a single layer on a jelly-roll pan.
  • Bake at 450° F for 13 minutes, turning once.
  • Sprinkle with cilantro.

Nutrition Facts : Calories 96.5, Fat 7, SaturatedFat 1, Sodium 213.1, Carbohydrate 8.9, Fiber 3.1, Sugar 4.4, Protein 0.8

SPICED BABY CARROTS



Spiced Baby Carrots image

Adapted from a "Taste of Home Light and Tasty" publication--a different mix of spices for a sweet and spicy side dish. You can make this as sweet or as spicy as you want...adjusting the spices accordingly. Carrots are a powerhouse of vitamin A, which helps preseve eyesight and supports the immune system.

Provided by yogiclarebear

Categories     Vegetable

Time 20m

Yield 2 serving(s)

Number Of Ingredients 11

1/2 lb baby carrots
1/3 cup water
1/2 cinnamon stick
1/4 teaspoon ginger
1/4 teaspoon cumin
1/4 teaspoon ground coriander
1/4 teaspoon cayenne pepper
1 pinch salt
1/2 tablespoon honey
1 tablespoon Splenda sugar substitute
1 teaspoon lemon juice

Steps:

  • In a medium saucepan, combine first 8 ingredients. Bring to a boil, reduce heat, cover and simmer for 5 minutes.
  • Discard cinnamon stick. Add honey, lemon juice, and Splenda to the carrots. Bring to a boil. Cook uncovered for 5-10 minutes, until carrots are tender and most of the liquid is evaporated.

Nutrition Facts : Calories 59.5, Fat 0.3, Sodium 167.7, Carbohydrate 14.4, Fiber 2.3, Sugar 9.8, Protein 0.9

SPICED CARROTS WITH PISTACHIOS



Spiced Carrots with Pistachios image

Satisfy everyone during the holidays with this side that mixes carrots with pistachios and raisins. It's gluten free, vegan and vegetarian, too. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 8 servings.

Number Of Ingredients 8

2 pounds carrots, cut into sticks
1/4 cup butter
1/4 cup packed brown sugar
1/2 teaspoon apple pie spice
1/4 teaspoon salt
1/8 teaspoon white pepper
1/2 cup golden raisins
1/3 cup pistachios

Steps:

  • Place carrots in a large saucepan; add 1 in. of water. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until crisp-tender. Drain and set aside. , In the same pan, combine the butter, brown sugar, pie spice, salt and pepper; cook and stir until butter is melted. Add carrots, raisins and pistachios; cook and stir over medium heat for 5 minutes or until glazed.

Nutrition Facts : Calories 181 calories, Fat 8g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 223mg sodium, Carbohydrate 26g carbohydrate (18g sugars, Fiber 4g fiber), Protein 3g protein.

SPICED CARROT FRIES



Spiced Carrot Fries image

This easy oven-baked spiced carrot fries recipe is the crunchy, delicious recipe your family is going to want over, and over again.  Shaken in a mixture of parmesan and Natural Nutralean, these high-protein, high-fiber crispy carrots are the potato-alternative you didn't know you were missing.  Paired with a spicy dip, or eaten alone, these healthy, nutrient-dense snacks are a great addition to your healthy mealplan!

Provided by Tracy Stewart

Time 5m

Yield 4

Number Of Ingredients 5

3 medium carrots
2 TBSP shredded Parmesan
2 TSP Natural Nutralean or Natural NutraVegan
1 TBSP steak spice
1 TBSP oil of choice, we used olive oil

Steps:

  • Preheat oven to 425.
  • Chop carrots into french-fry-sized pieces. Place in large mixing bowl.
  • In a small bowl, combine protein powder, Parmesan, and steak spice. 
  • Drizzle oil and toss carrot sticks until coated.
  • Add cheese and spice mixture and shake until carrot sticks are coated well. 
  • Line a cooking sheet with parchment paper and lay the carrots in a single layer. *Optional: Sprinkle extra Parmesan on top 
  • Bake for 10 minutes, flip, and bake for 5-7 additional minutes or until edges have darkened.

Nutrition Facts : ServingSize 4, Calories 68, Protein 2.8, Fiber 1.6, Carbohydrate 3.6

MOROCCAN-SPICED CARROTS RECIPE



Moroccan-Spiced Carrots Recipe image

Scrubbed, not peeled, these twice-cooked heirloom carrots are fried with sunflower seeds, tossed in a fragrant berbere spice blend and garnished with lots of dill.

Provided by Tasting Table Staff

Categories     Side Dish, Vegetable

Time 30m

Number Of Ingredients 18

1½ teaspoons smoked paprika
1 teaspoon coriander seeds
½ teaspoon fenugreek
½ teaspoon garlic powder
¼ teaspoon allspice berries
¼ teaspoon chile flakes
¼ teaspoon ground cinnamon
¼ teaspoon ground ginger
¼ teaspoon nigella seeds
¼ teaspoon ground nutmeg
2 black cardamom pods
1 whole clove
:::For the Moroccan-Spiced Carrots: :::
24 (about 2 to 3 pounds) heirloom baby carrots, scrubbed and trimmed
4 tablespoons olive oil, divided
Kosher salt, to taste
½ cup sunflower seeds
3 tablespoons dill, finely chopped

Steps:

  • Make the berbere spice: In a sauté pan, toast the spices together over medium heat until fragrant, 1 to 2 minutes. Grind all of the spices in a spice grinder until very fine and reserve.
  • Make the carrots: Preheat the oven to 425º. In a large bowl, toss the baby carrots with 2 tablespoons of the olive oil and season with salt. Transfer the carrots onto a foil-lined baking sheet and roast until the carrots have begun to caramelize, 10 to 12 minutes.
  • In a large sauté pan, heat the remaining 2 tablespoons of olive oil over medium-high heat. Add the carrots and sauté until the carrots turn a deep-brown caramelized color, 4 to 5 minutes. Add the sunflower seeds and sauté until lightly toasted, 1 to 2 minutes. Add the berbere spice and dill, and stir until everything is thoroughly mixed. Cook until the berbere spice begins to toast and becomes fragrant. Transfer to a serving platter and serve.

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