How To make Spicy Braised Carrots
4 c Carrots; cut into extra thin
-julienne 1 c Red onions; cut into small
-dice 1 c Green bell pepper; finely
-chopped 2 ts Oil
1 cl Garlic; crushed
1/4 Inch ginger; grated
1/2 c Hot water
1 ts Curry powder
pn Dried orange peel Salt and pepper to taste Juice of 1 lime Parboil carrots for 5 minutes, drain well. Meanwhile, brasie onions and green pepper in oil with garlic and ginger in wide shallow pot until vegetables are soft. Stir often and rapidly. Turn heat to low. Combine hot water, spices and lime juice. Slowly add the carrots and water to theonions. Cove rthe pot and simmer for about 30 minutes or to desired tenderness.
Total calories per serving: 146 Fat: 3 grams Source: Vegetarian Journal, Jan/Feb 1995 Pooh's Recipe dbase (lisa_pooh@delphi.com) 2/3/96
How To make Spicy Braised Carrots's Videos
Spicy Honey Glazed Carrots
Spicy Honey Glazed Carrots are seriously flavor-packed side dish that is spicy, savory-sweet and garlicy with Ready to enjoy in about 20 minutes!
Ingredients
2 lbs carrots, peeled, cut into 2” lengths pieces
3 tbsp honey
2 tbsp olive oil
2-3 garlic cloves, chopped
2 tablespoon ginger paste
1 tsp lemon zest
½ fresh squeezed lemon juice
¼ tsp brown sugar (optional)
2 tbsp unsalted butter or vegan butter
½ teaspoon fresh nutmeg
1 tsp kosher salt
1 tsp black pepper
¼ tsp red pepper flakes
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Honey Glazed Carrots and Parsnips | Super Easy Christmas Side Dish
There's nothing like the flavour of roasted carrots and parsnips. Roasting enhances the flavour and creates a beautiful natural caramelisation. To top these off is a honey, rosemary and sage glaze that transforms these delicious carrots and parsnips into something special. This is the perfect Christmas side dish recipe.
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Ingredients -
Roasted Vegetables -
3 Tbsp (60ml) - Olive Oil
600g (1.32lb) - Carrots, Washed
600g (1.32lbs) - Parsnips, Washed
Seasoning To Taste
Honey Glaze -
3 Tbsp (42g) - Unsalted Butter
3 Tbsp (60g) - Honey
10 - Sage Leaves
1 - Rosemary Sprig
Seasoning To Taste
Method -
1. Preheat oven to 200.c - 390.f Line two baking trays with parchment paper.
2. Wash and slice the carrots and parsnips in half and place them across the two prepared baking trays. Add 1 1/2 Tbsp of oil to each tray and season well with salt and pepper. Mix to coat.
3. Roast the carrots and parsnips in the oven for 15 minutes. Flip the carrots and parsnips and roast for 5-10 minutes or until golden and slightly caramelised. Remove and set aside.
4. In the meantime, place a pan on the stovetop over medium heat. Add in the butter and allow it to melt. Add in the sage and rosemary, mix well and cook for 1 minute. Pour in the honey and seasoning to taste. Mix well for 1 to 1 1/2 minutes or until thickened. Turn off the heat and remove it from the stovetop.
5. Serve the roasted carrots and parsnips on a platter, drizzle over the honey butter glaze and top with the rosemary and sage. Serve and dig in.
#christmasrecipes #christmasfood #carrotsandparsnips
Carrots Vichy ????
A classic French method of cooking carrots on the stovetop in one pan. The carrots cook in water and butter until the liquid has all but evaporated and results in perfectly tender carrots with a glossy buttery coating. Parsley brings bright fresh aromatics and a twist of black pepper and sea salt finishes this simple and splendid side dish.
Ingredients:
Carrots
Water
Butter
Sugar
Thyme
Honey
Parsley
Sea salt and Black Pepper
How to Make Martha Stewart's Brown Sugar Glazed Carrots | Martha’s Cooking School | Martha Stewart
For an impressive side dish, watch how Martha Stewart prepares tender carrots and their crispy tops. A buttery, slightly sweet glaze—thanks to some brown sugar and molasses—transforms carrots into an easy yet elegant accompaniment for almost any main course.
#MarthaStewart #Food #Vegetables #Carrots #Recipe #BrownSugar
Get the recipe at:
00:00 Introduction
00:21 How To Choose and Prepare Carrots
1:21 How To Cook Carrots
2:11 How To Fry Carrot Tops
3:51 How To Finish Carrots
4:32 Final Result
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How to Make Martha Stewart's Brown Sugar Glazed Carrots | Martha’s Cooking School | Martha Stewart
Honey Glazed Rainbow Carrots | How to Make The Best Roasted Carrots
You and your Family are going to love these rainbow carrots! Roasting them brings out their Natural sweetness along with honey and brown sugar. Even picky vegetable eaters will enjoy these for sure!!
Makes 4 to 5 servings
Ingredients
two 12 oz bags of baby rainbow carrots
2 T olive oil
Salt and pepper
Glaze:
4 T butter
2 T honey
2 T brown sugar
1 T Dijon or stone ground mustard
1 T balsamic vinegar
2 t crushed garlic
#honeyroastedcarrots #glazedcarrots #inthekitchenwithkaren
How to Make the Simplest, Most Delicious Roasted Carrots - Easy, Inexpensive and Oh, So Good!
Hands down, these are the most delicious roasted carrots you'll ever have. I love roasting vegetables, especially winter and root vegetables like carrots. The cooler weather means they have more natural sugars, and roasting is one of the simplest cooking techniques ever. This recipe dresses up fresh, baby carrots with an easy dressing of olive oil, kosher salt and black pepper, then roasts them in a hot oven for spectacular results. Easy enough for a weekday dinner, but fun and fancy enough for company, this will be a new family favorite! This recipe is so simple, but the results are spectacular. It ticks all the boxes and then some! Loaded with flavor, easy to make - that's a win-win any day of the week!
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