Search Results for "carrots"
Recipe Results 2 of 40 pages
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,
Slow-Cooker Glazed Carrots
Ingredients: 2 pounds baby carrots 2 tablespoons butter, melted 1/2 cup firmly packed brown sugar 1 1/2 teaspoons ground cinnamon 1/2 teaspoon ground ginger 1/2 teaspoon salt Directions: Spray inside of 4-quart slow cooker with no stick cooking spray. Add carrots and melted butter; toss to coat. Cover. Cook on HIGH 3 to 4 hours
Honey Citrus Glazed Carrots
Ingredients: 1 Tbsp. butter 4 cups carrots, sliced 1/4 cup honey 1/2 cup chicken broth 1 Tbsp. lemon juice + orange juice to equal 1/2 cup total juice 1/2 tsp. orange zest, minced 1 tsp. salt 1/4 tsp. pepper Directions: In large skillet over medium-high heat, melt butter. Add carrots and sauté for several minutes.
Gingered Carrots
Ingredients: 2 cups Water 2 cups Carrots, fresh, peeled, sliced diagonally 1 tablespoon Honey 1 teaspoon Lemon juice, fresh squeezed, seeds removed or lemon juice, bottled 1 teaspoon Parsley, dried (optional) 1 teaspoon Margarine, unsalted, trans-fat free 1/2 teaspoon Ginger, fresh, grated 1/8 teaspoon Salt, table Directions: Add about 1-2 inches of water to a
Carrots with Tomatoes and Macaroni
Ingredients: 1 tablespoon olive oil 1 onion (small, chopped) 4 plum tomatoes (chopped, from a can) 1/2 cup tomato juice (from a can) 6 carrots (large, peeled and sliced) 1/4 teaspoon salt 1/4 teaspoon black pepper 1/4 teaspoon sugar 2 tablespoons fresh parsley (chopped, or 1 teaspoon dried) 1 teaspoon butter 1 cup elbow macaroni,
Roasted Brussels Sprouts & Carrots
Ingredients: 2 slices thick-cut bacon, diced 6-8 medium carrots, peeled, halved length-wise and cut into 1-1/2″ pieces 1 pound Brussels sprouts, trimmed and quartered 2 tbsp pure Vermont maple syrup, preferably Grade A Dark Robust 1 tsp kosher salt Directions: Place bacon in large pan over medium heat, stirring periodically. Once bacon has rendered fat,
Easy Baked Carrots
Ingredients: 2 tablespoons sugar 1 teaspoon nutmeg (optional) 1/4 teaspoon salt 1/2 cup water 4 cups carrots (sliced) 4 tablespoons butter (cut into 8 to 10 pieces) Directions: Preheat oven to 350 degrees F. In a baking dish or large oven-safe bowl, mix sugar, salt, and water. If using nutmeg, add that too. Add carrots, stir and place
Balsamic Glazed Carrots
Ingredients: 3 cups carrots, chopped into coins 1 Tablespoon olive oil 1 1/ 2 Tablespoons balsamic vinegar 1 Tablespoon brown sugar Directions: Heat oil in a skillet over medium-high heat. Saute carrots in oil for about 10 minutes, or until tender. Stir in balsamic vinegar and brown sugar, mix to coat and serve.
Glazed Carrots and Green Beans
Ingredients: 6 cups water 1/2 pound fresh baby carrots 1/2 pound fresh green beans, trimmed 1/2 cup chicken broth 1 tablespoon butter 1 teaspoon sugar Salt and pepper to taste Directions: In a large saucepan, bring water to a boil. Add carrots; cover and cook for 1 minute. Add beans; cover and cook 2 minutes
Glazed Carrots with Mustard
Ingredients 3 pounds baby carrots boiling water 1/4 cup butter 1/2 cup light brown sugar, firmly packed 1/4 cup hearty mustard, such as a German mustard 2 tablespoons chopped chives 2 tablespoons chopped parsley Directions Wash carrots; if any are especially large cut them in half lengthwise. Place in saucepan. Add boiling water to cover
