Search Results for "carrots"
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Roasted Potatoes, Carrots and Parsnips
Roasted Potatoes, Carrots and Parsnips Ingredients: 5 large carrots (2-3/4 ounces each, peeled, ends trimmed, sliced on diagonal ) 4 large parsnips (5-ounces each, peeled, ends trimmed, sliced on diagonal) 2 sweet potatoes (5-ounces each, peeled, cut into medium cubes) 2 Tbsp. olive oil 1 tsp. kosher salt 2 Tbsp. fresh herbs (thyme, oregano, sage,
Grilled Glazed Carrots
Grilled Glazed Carrots Ingredients: 2 tablespoons balsamic vinegar 1 tablespoon soy sauce 1 tablespoon dark brown sugar ½ teaspoon finely chopped fresh rosemary ½ clove garlic, cut into paper-thin slices 1 teaspoon freshly grated ginger 2 tablespoons vegetable oil, plus more for the carrots 10 medium carrots, peeled, trimmed and cut in half lengthwise Salt
Honey Sage Carrots
Honey Sage Carrots Ingredients: 10 cups sliced carrots 10 tsp. butter 10 Tbsp. honey 5 Tbsp. chopped fresh sage 1 1/4 tsp. ground black pepper 1/2 tsp. salt Directions: Fill a medium pot with water and bring to a boil. Add carrots and boil for about 5 minutes until fork tender. Drain and set aside.
Air Fryer Cumin Carrots
Air Fryer Cumin Carrots Ingredients: 2 tsp. coriander seeds 2 tsp. cumin seeds 1 lb. carrots, peeled and cut into 4×1/2-inch sticks 1 Tbsp. melted coconut oil or butter 2 cloves garlic, minced 1/4 tsp. salt 1/8 tsp. pepper Minced fresh cilantro, optional Directions: Preheat air fryer to 325°F. In a dry small skillet, toast
Roasted Baby Carrots
Roasted Baby Carrots Ingredients: nonstick cooking spray 1 lb. baby carrots 1 1/2 Tbsp. olive oil 1 Tbsp. agave nectar (optional) 1/2 tsp. parsley (dried) Directions: Preheat the oven to 425˚F. Spray a baking sheet with cooking spray.In a small bowl, mix together the carrots and olive oil. Pour the mixture onto the baking sheet.
Balsamic Glazed Carrots
Balsamic Glazed Carrots Ingredients: 16 oz baby carrots 1 tablespoon extra virgin olive oil 2 tablespoons balsamic vinegar 1 tablespoon brown sugar 1/2 teaspoon dried thyme Directions: Place oil in a saute pan over medium-high heat. Add carrots. Let them cook for 10-12 minutes (slightly soft). Add balsamic vinegar, brown sugar and thyme. Cook for
Balsamic Glazed Carrots
Balsamic Glazed Carrots Ingredients: 16 oz baby carrots 1 tablespoon olive oil extra virgin 2 Tablespoons balsamic vinegar 1 Tablespoon brown sugar 1/2 teaspoon thyme dried Directions: Place oil in a saute pan over medium-high heat. Add carrots. Let them cook in for 10-12 minutes (slightly soft). dd balsamic vinegar, brown sugar and thyme. Cook
Orange Chicken with Snow Peas and Carrots
Orange Chicken with Snow Peas and Carrots Chicken: 2 boneless skinless chicken breasts, cut into 1 1/2-inch pieces 1 teaspoon soy sauce 1/4 cup cornstarch 1/2 cup vegetable oil for frying Sauce: 1/3 cup orange juice 2 teaspoons cornstarch 1 tablespoon vegetable oil 2 cloves garlic, finely chopped 2 teaspoons finely chopped peeled fresh gingerroot
Honey-Glazed Carrots and Parsnips
Honey-Glazed Carrots and Parsnips Ingredients: 2 or 3 carrots 2 or 3 parsnips 2 tablespoons honey 2 tablespoons olive oil 1 teaspoon dried thyme Optional: 1 teaspoon dried rosemary a pinch of salt Directions: Preheat the oven to 400F. Cut carrots and parsnips in half lengthwise, then halve again. Mix the honey, olive oil, and dried thyme
Savory Baked Carrots
Savory Baked Carrots Originally published on June 11, 1943. Ingredients: 12 medium sized carrots 2 Tbsp. butter or substitute 2 Tbsp. minced onions 1/2 tsp. salt 1 Tbsp. chopped parsley 1 Tbsp. cream or rich milk Directions: Cook the minced onion in the butter until it is yellow. Shred the carrots or slice them thin,
