Sweet And Sour Carrots Recipes

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SWEET-AND-SOUR CARROTS



Sweet-and-Sour Carrots image

These Sweet-and-Sour Carrots are a delicious side for grilled meat or roasted chicken. Toasted sesame oil, sweet chili sauce, and apple cider vinegar come together to form a flavor-packed sauce that helps the carrots shine.

Provided by Adam Hickman

Yield Serves 4 (serving size: 1/2 cup)

Number Of Ingredients 9

1/2 cup water
14 ounces carrots, cut into 1 1/2-in. pieces
1/4 cup (1/2-in.-diced) green onions
1 tablespoon toasted sesame oil
3 garlic cloves, sliced
2 tablespoons apple cider vinegar
2 tablespoons sweet chili sauce
1/4 teaspoon kosher salt
1/2 teaspoon sesame seeds

Steps:

  • Combine water and carrots in a skillet over medium-high; bring to a boil. Reduce heat and simmer, partially covered, 6 minutes. Increase heat to medium-high; cook, uncovered, 4 minutes or until liquid evaporates. Add green onions, sesame oil, and garlic; cook 3 minutes. Stir in vinegar, chili sauce, and salt. Top with sesame seeds.

Nutrition Facts : Calories 72, Carbohydrate 9 g, Cholesterol 0.0 mg, Fat 3.8 g, Fiber 2 g, Protein 1 g, SaturatedFat 0.5 g, Sodium 177 mg, Sugar 4 g

SWEET AND SOUR CARROTS



Sweet and Sour Carrots image

Try a new carrot recipe for the holiday season! This sweet veggie is made better with brown sugar, lemon juice, and butter.

Provided by Stacie

Categories     Side Dishes

Time 25m

Number Of Ingredients 6

8 medium carrots, peeled and cut into rounds
1 tbsp butter
3 tbsp sugar
1/4 cup carrot water
1 tsp cornstarch
1 tsp lemon juice

Steps:

  • Add carrots to a saucepan filled with water and bring to a boil. Cook for about 9 minutes or until carrots are tender. Reserve 1/4 cup carrot water. Drain and set aside.
  • In another saucepan, melt butter. Add cornstarch, sugar, lemon juice and carrot water. Cook over medium heat until slightly thickened.
  • Pour sauce over carrots and serve hot.

Nutrition Facts : Calories 76 calories, Carbohydrate 14.5 grams carbohydrates, Cholesterol 5.1 milligrams cholesterol, Fat 2.1 grams fat, Fiber 2.3 grams fiber, Protein 0.8 grams protein, ServingSize 1 cup, Sodium 56.9 milligrams sodium, Sugar 10.1 grams sugar, UnsaturatedFat 0.8 grams unsaturated fat

SWEET-AND-SOUR CARROTS



Sweet-and-Sour Carrots image

Provided by Food Network Kitchen

Categories     side-dish

Time 20m

Number Of Ingredients 0

Steps:

  • Halve 1 pound carrots lengthwise and cut into 3-inch pieces; steam until tender, about 15 minutes. Meanwhile, simmer 2 tablespoons cider vinegar, 1 tablespoon olive oil, 2 teaspoons sugar, 1 smashed garlic clove and a pinch of salt until syrupy, about 3 minutes. Add a pinch of red pepper flakes. Season the carrots with salt and drizzle with the sweet-and-sour sauce. Top with chopped parsley.

COPPER PENNIES



Copper Pennies image

This is an easy make ahead side dish that goes so well with casseroles. It keeps in the refrigerator for up to 4 weeks.

Provided by The SouthernPlate Staff

Categories     Side Dish

Time 1h20m

Number Of Ingredients 11

10 carrots (peeled and sliced (about 5 cups))
1 medium onion (fined diced (about 1/2 cup))
1 small green pepper (fined diced (about 1/2 cup))
1 can tomato soup (undiluted)
1/2 cup vegetable oil
1 cup sugar
3/4 cup white vinegar
1 teaspoon dry mustard
1 teaspoon Worcestershire sauce
1 teaspoon salt
1 teaspoon black pepper

Steps:

  • Place the carrots in a medium saucepan and cover with water. Heat to boiling over medium-high heat. Reduce heat and cook for an additional 10 minutes or until tender when pricked with a fork.
  • Drain the carrots, add the onions and bell peppers and set aside to cool.
  • Combine soup, oil, sugar, vinegar, mustard, Worcestershire sauce, salt and pepper with a whisk in a medium saucepan. Bring to a boil over medium heat while whisking to combine soup and oil. Continue to cook and whisk for about 2 to 3 minutes. Set aside and cool to room temperature.
  • Pour the sauce mixture over the carrot mixture and stir to combine. Store, covered, in the refrigerator for up to 4 weeks.Serve cold from the refrigerator.

Nutrition Facts : Calories 351 kcal, ServingSize 1 serving

SWEET & SOUR CARROTS



Sweet & Sour Carrots image

"I wanted to try serving carrots differently and everyone raved over these." You'll love the combination of flavors and colors. Delores Romyn - Stratton, Ontario

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 6 servings.

Number Of Ingredients 8

1 pound medium carrots, cut into 1-inch slices
1 medium green pepper, cut into 1-inch chunks
1 can (20 ounces) unsweetened pineapple chunks, undrained
1/4 cup sugar
1 tablespoon cornstarch
1/2 teaspoon salt
2 tablespoons cider vinegar
2 tablespoons reduced-sodium soy sauce

Steps:

  • Place 1 in. of water and carrots in a large saucepan. Bring to a boil. Reduce heat; cover and simmer for 7-9 minutes or until crisp-tender. Add green pepper. Cover and cook 3 minutes longer or until tender. Drain and set aside. , Drain pineapple, reserving juice; add enough water to the juice to measure 3/4 cup. Set pineapple aside. In a large saucepan, combine the sugar, cornstarch and salt. Stir in the pineapple juice mixture, vinegar and soy sauce until smooth. Bring to a boil. Cook and stir for 2 minutes or until thickened and bubbly. Stir in the reserved carrots and pineapple; heat through.

Nutrition Facts : Calories 123 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 459mg sodium, Carbohydrate 30g carbohydrate (22g sugars, Fiber 3g fiber), Protein 1g protein.

SWEET AND SOUR CARROTS



Sweet and Sour Carrots image

Provided by Food Network

Number Of Ingredients 13

6 medium carrots, peeled and sliced on the bias
1/2 medium onion, finely chopped
1/4 cup parsley, finely chopped
1/2 tablespoon paprika
1/2 tablespoon black pepper
1/2 tablespoon teaspoon cinnamon
1/4 teaspoon chili flakes
2 tablespoons sugar
1 cup orange juice
1/2 cup red wine vinegar
2 ounces extra virgin olive oil
Pinch salt
1 orange peeled and sliced, for garnish

Steps:

  • Bring a pot of salted water to boil and add the sliced carrots, cook until the carrots are just tender. Strain the carrots and let sit for 10 minutes. In a large bowl add the cooled carrots, onions, parsley, paprika, black pepper, cinnamon, chili flakes, 2 tablespoons sugar, 1 cup orange juice, 1/2 cup red wine vinegar, 2 ounces olive oil. Season to taste with salt. Mix all the ingredients together well and refrigerate for 20 to 30 minutes. Garnish salad with 1 orange, peeled and sliced.

SWEET AND SOUR CARROTS



Sweet and Sour Carrots image

Make and share this Sweet and Sour Carrots recipe from Food.com.

Provided by Dienia B.

Categories     Vegetable

Time 1h

Yield 6 serving(s)

Number Of Ingredients 6

1 lb carrot
1 green pepper
8 ounces chunk pineapple (reserve juice)
1/2 teaspoon salt
2 tablespoons vinegar
2 teaspoons soy sauce

Steps:

  • Peel carrots and cut on the diagonal. in wok add 1 cup water add carrots
  • Cook them until barely tender; add bell pepper that has been cut into 1 inch squares.
  • Cook 3 minutes; drain wok . Set carrots and peppers aside.
  • Drain pineapple, saving the juice. Add enough water to the juice to make 1/3 cup. Add salt, vinegar and soy sauce. put into wok
  • Cook until bubbly; add carrots and bell peppers; serve hot.

SWEET AND SOUR CARROTS



Sweet and Sour Carrots image

This recipe is from my friend in Albuquerque,New Mexico- she got it from her cook book " Lucinda's Rustic Kitchen". and sent me this photo and recipe via e-mail, of course,I tweaked it... ;) This is my new way to serve carrots. My family loves them prepared this way- hope you do too! Thank you Maria for sending this to me and...

Provided by Pat Duran

Categories     Other Sauces

Time 10m

Number Of Ingredients 9

4-6 large carrots, peeled and cut into matchsticks, i used pre cut up from produce
2 Tbsp olive oil, extra virgin
1 tsp salt
1/3 c water to cover slightly, may need a little more, not much though
2 Tbsp minced onion, i used green onion and some tops
1 tsp granulated sugar, i used brown sugar
1 Tbsp red wine vinegar, i used cranberry wine vinegar
1/4 tsp fresh ground black pepper, i used white pepper
2 Tbsp fresh mint leaves,minced, optional- i used

Steps:

  • 1. Place the carrots, olive oil, 1/2 the salt and water in a large saucepan over high heat. Bring to a boil and cook until the water has evaporated, about 7 minutes- keep a watch on them so they don't scorch.
  • 2. Stir in the onion and cook for 1 minute. Add the sugar and mix. Add the vinegar, pepper, and remaining salt and stir until there is a glaze coating the carrots, about 30 seconds. Remove from the heat and stir in the mint. Place in serving bowl.

SWEET AND SOUR CARROTS



Sweet and Sour Carrots image

This is an easy and tasty new way to make carrots. Mom makes this alot when we have guests, and it's always the first dish to run out.

Provided by Emoximuu

Categories     Vegetable

Time 20m

Yield 2/3 cup, 4 serving(s)

Number Of Ingredients 8

3 cups sliced carrots
4 green onions, chopped
1/4 cup unsweetened pineapple juice
2 tablespoons honey
2 tablespoons butter
1 tablespoon vinegar
1 teaspoon cornstarch
1 teaspoon soy sauce

Steps:

  • Boil sliced carrots until crips-tender; drain and remove from pan.
  • In the same pan combine all other ingredients, cook over medium until bubbly.
  • Add carrots back into the pan, stir and cook until heated through.

SWEET-AND-SOUR BABY CARROTS



Sweet-and-Sour Baby Carrots image

Categories     Vegetable     Side     Roast     Passover     Vegetarian     Vinegar     Carrot     Spring     Healthy     Kosher     Vegan     Gourmet     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 6 servings

Number Of Ingredients 4

2 pounds baby carrots, peeled and green tops trimmed to 1 1/2 inches
1 tablespoon extra-virgin olive oil
1/4 cup red-wine vinegar
1 1/2 tablespoons sugar

Steps:

  • Preheat the oven to 425°F.
  • Toss carrots with oil and salt and pepper to taste in a shallow (1-inch-deep) baking pan. Roast in middle of oven, stirring once, until barely tender, about 20 minutes. Leave oven on.
  • Stir together vinegar and sugar until sugar is dissolved. Drizzle over carrots, shaking pan to coat, then roast until carrots are tender and vinegar is evaporated, 5 to 8 minutes more.

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