Sunny Carrot Sticks Recipes

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SUNNY CARROT STICKS



Sunny Carrot Sticks image

Place 1 in. of water and carrots in a (large / small) skillet; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until crisp-tender.-Wendy Masters, Grand Valley, Ontario

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 4 servings.

Number Of Ingredients 5

1 pound carrots, julienned
1 tablespoon brown sugar
1 teaspoon cornstarch
1/4 cup orange juice
2 tablespoons butter

Steps:

  • Place 1 in. of water and carrots in a large saucepan; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender., Meanwhile, in another saucepan, combine brown sugar and cornstarch. Stir in orange juice until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Stir in butter. Drain carrots; drizzle with orange juice mixture; toss to coat.

Nutrition Facts : Calories 121 calories, Fat 6g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 99mg sodium, Carbohydrate 17g carbohydrate (12g sugars, Fiber 3g fiber), Protein 1g protein.

SHOESTRING CARROT FRIES



Shoestring Carrot Fries image

Provided by Sunny Anderson

Categories     side-dish

Time 20m

Yield 2 to 4 servings

Number Of Ingredients 0

Steps:

  • Heat 2 cups canola oil in a medium pot over medium-high heat until a deep-fry thermometer registers 325 degrees F. Pat dry one 10-ounce bag shredded carrots with paper towels. Working in batches, carefully fry the carrots, stirring occasionally, until crispy, 3 to 4 minutes. Remove with a slotted spoon to a paper towel-lined plate. Put 2 teaspoons cider vinegar in a food-safe spray bottle and spray the carrots. Sprinkle with salt, 2 tablespoons chopped mint and 1 teaspoon orange zest.

HONEY GLAZED CARROTS



Honey Glazed Carrots image

Turn up the stove for Sunny Anderson's healthy Honey-Glazed Carrots recipe from Cooking for Real on Food Network.

Provided by Sunny Anderson

Categories     side-dish

Time 15m

Yield 4 servings

Number Of Ingredients 7

Salt
1 pound baby carrots
2 tablespoons butter
2 tablespoons honey
1 tablespoon lemon juice
Freshly ground black pepper
1/4 cup chopped flat-leaf parsley

Steps:

  • In a medium saucepan, bring water to a boil. Add salt and then carrots and cook until tender, 5 to 6 minutes. Drain the carrots and add back to pan with butter, honey and lemon juice. Cook until a glaze coats the carrots, 5 minutes. Season with salt and pepper and garnish with parsley.

GARLIC PARMESAN BAKED CARROT FRIES RECIPE BY TASTY



Garlic Parmesan Baked Carrot Fries Recipe by Tasty image

Here's what you need: carrots, oil, parmesan cheese, garlic powder, pepper, fresh parsley, salt, greek yogurt, lemon juice, garlic salt, pepper

Provided by Merle O'Neal

Categories     Snacks

Time 30m

Yield 2 servings

Number Of Ingredients 11

2 carrots
1 tablespoon oil
¼ cup parmesan cheese
1 tablespoon garlic powder
1 teaspoon pepper
¼ cup fresh parsley, chopped
½ teaspoon salt
2 tablespoons greek yogurt
1 tablespoon lemon juice
½ teaspoon garlic salt
1 teaspoon pepper

Steps:

  • Preheat oven to 400°F (200˚C).
  • Slice the top and bottom off of carrots then slice them in half, slice each half into thirds lengthwise.
  • In a large bowl, mix ingredients with carrot sticks.
  • Spread on a baking sheet.
  • Bake for 15-20 minutes (depending on how crispy you want them).
  • Mix together ingredients for dipping sauce in a small bowl.
  • Serve warm carrots with dipping sauce. Topped with Parmesan and parsley.
  • Enjoy!

Nutrition Facts : Calories 158 calories, Carbohydrate 11 grams, Fat 10 grams, Fiber 2 grams, Protein 7 grams, Sugar 4 grams

CINNAMON CARROT STICKS



Cinnamon Carrot Sticks image

This recipe comes from Sunset Ideas for Cooking Vegetables, 1973, & the carrots can be served as a side, a relish or an appetizer! Preparation time does not include time needed to cool before serving.

Provided by Sydney Mike

Categories     Low Protein

Time 25m

Yield 7 cups, 15 serving(s)

Number Of Ingredients 5

2 -2 1/2 lbs carrots, peeled & cut into 3-inch sticks slightly thicker than a pencil
2 1/2 cups water
1/2 cup cider vinegar
3/4 cup granulated sugar
1 cinnamon stick

Steps:

  • Place carrots in large pan with water & boil, covered, until just tender, about 7-10 minutes.
  • Remove carrots to a bowl & keep the liquid in the large pan.
  • To the carrot liquid add cider vinegar, sugar & cinnamon, then bring to boil.
  • Pour hot liquid over carrots & let cool.
  • Cover & chill overnight or as long as 2 1/2 weeks, before serving.

Nutrition Facts : Calories 65.2, Fat 0.1, Sodium 43.5, Carbohydrate 15.9, Fiber 1.7, Sugar 12.9, Protein 0.6

SUNNY CARROT SALAD



Sunny Carrot Salad image

Provided by My Food and Family

Categories     Home

Number Of Ingredients 5

0.25 cups orange marmalade
0.5 cups miracle
2 tablespoons nonfat sour cream
4 cups carrots
0.5 cups raisins

Steps:

  • In medium bowl, combine fruit marmalade, Kraft Miracle Whip Free and sour cream. Mix well to combine.
  • Add carrots and raisins. Fold well to combine.
  • Refrigerate at least 30 minutes before serving.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

HUMMUS AND CARROT STICKS RECIPE BY TASTY



Hummus And Carrot Sticks Recipe by Tasty image

Here's what you need: chickpeas, olive oil, lemon, garlic, ground cumin, kosher salt, medium carrots

Provided by Pierce Abernathy

Categories     Snacks

Time 30m

Yield 6 servings

Number Of Ingredients 7

15 oz chickpeas, 1 can, drained
¼ cup olive oil
½ lemon, juiced
1 small clove garlic
¼ teaspoon ground cumin
½ teaspoon kosher salt
6 medium carrots

Steps:

  • Combine the chickpeas, olive oil, lemon juice, garlic, cumin, and salt in a blender or food processor and blend until completely smooth.
  • Transfer to an airtight container and store in the fridge up to 7 days.
  • Peel and cut the carrots into spears.
  • Serve with ⅓ cup (80 g) hummus.
  • Enjoy!

Nutrition Facts : Calories 214 calories, Carbohydrate 24 grams, Fat 10 grams, Fiber 7 grams, Protein 6 grams, Sugar 5 grams

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