SPICED CARROTS
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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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SPICY ROASTED CARROTS RECIPE | COOKING LIGHT
From cookinglight.com
Servings 4Calories 118 per serving
- Preheat oven to 425°F. Toss together trimmed small carrots with tops, olive oil, ground cumin, paprika, ground cinnamon, and kosher salt in a bowl.
- Place carrots on a platter; top with sour cream mixture, 1/4 cup chopped toasted unsalted pistachios, and 1 Tbsp. chopped fresh cilantro.
MOROCCAN-SPICED BABY CARROTS RECIPE | MYRECIPES
From myrecipes.com
4/5 (6)Total Time 22 minsServings 4Calories 96 per serving
- 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° for 13 minutes, turning once. Sprinkle with cilantro.
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Servings 4Total Time 25 minsEstimated Reading Time 3 mins
- In a large skillet, over medium heat, add nuts and heat for 1 to 2 minutes or until fragrant. Toss pan a few times to turn the nuts. Watch closely as nuts can easily burn. Once fragrant, turn off heat, and transfer pecans to cutting board. Set aside to cool.
- In the hot skillet, add the ginger, cinnamon, salt and pepper. Shake pan to spread the spices and once fragrant, add the carrots and stir to coat. The residual heat from the pan will awaken the spices and bring out their optimal flavor. You need to add the carrots the second you smell the spices to prevent the spices from burning.
- Add the juice, butter and sugar and stir. Turn the heat back on to high and bring to a boil. Cover the skillet and cook for 5 minutes.
SPICY PICKLED CARROTS RECIPE | SOUTHERN LIVING
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Servings 10Total Time 4 hrs 10 minsCategory Appetizers
- Place carrots in a medium saucepan with water to cover, and bring to a boil over high. Reduce heat to medium, and simmer just until tender, 8 to 10 minutes. Drain and rinse with cold water; drain completely, and place in a large bowl.
- Stir together vinegar, water, sugar, salt, onion powder, crushed red pepper, and mustard seeds in a medium saucepan, and bring to a boil over medium-high, stirring to dissolve sugar and salt. Pour hot liquid over carrots; cover and chill at least 4 hours or up to overnight.
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