CARROT BABY FOOD
Carrots are easy to digest and make a good first food for your little one. Once you've introduced other fruits and vegetables to your baby, you can combine them into one puree. Carrot and apple or carrots and sweet potato make a great choice, for example.
Provided by Anonymous
Categories 100+ Everyday Cooking Recipes
Time 20m
Yield 4
Number Of Ingredients 2
Steps:
- Place carrots in a saucepan and cover with water. Bring to a boil, then reduce heat and simmer until soft, about 10 minutes. Drain.
- Combine cooked carrots and milk in a blender or food processor; and puree until smooth. Allow to cool before serving.
Nutrition Facts : Calories 33.1 calories, Carbohydrate 7.2 g, Cholesterol 0.7 mg, Fat 0.4 g, Fiber 2 g, Protein 0.7 g, SaturatedFat 0.1 g, Sodium 50.5 mg, Sugar 3.8 g
BBQ CARROTS
Make and share this BBQ Carrots recipe from Food.com.
Provided by Catsrule
Categories Vegetable
Time 25m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Peel and slice carrots into bite-size pieces. Cut onion into rings.
- Place into a metal 8x8 cake pan. Preferrably an old pan that you don't use.
- Dot with butter and sprinkle with salt and pepper. Cover with foil.
- Cook over med-low heat for approximately 20-30 minutes, turning often so as not to burn carrots.
BBQ'D CARROTS
Make and share this BBQ'd Carrots recipe from Food.com.
Provided by karenway
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Place all ingredients on a large piece of foil.
- Roll& pinch sides together.
- Cook on BBQ 15-20 minutes, turning regularly.
BARBEQUE CARROTS
Provided by Robert Irvine : Food Network
Categories side-dish
Time 20m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees F.
- Mix all ingredients in a large bowl and toss until the carrots are well coated. Transfer mixture to large rimmed baking sheet, spreading carrots evenly. Bake until brown and tender, stirring occasionally,
EASY ROASTED BEETS AND CARROTS
Experience the satisfying taste of our Easy Roasted Beets with Carrots. This simple as 1-2-3 Easy Roasted Beets and Carrots recipe gets its delicious flavor from CATALINA Dressing, ginger and other flavorful ingredients.
Provided by My Food and Family
Categories Vegetable Recipes
Time 1h45m
Yield 10 servings, about 3/4 cup each
Number Of Ingredients 5
Steps:
- Heat oven to 425°F.
- Wrap beets individually in foil; place in shallow pan. Toss carrots with oil in large shallow baking dish. Bake beets 1 hour 15 min., adding carrots to oven after 45 min.
- Unwrap beets; remove and discard skins and stems. Cut each beet into 8 wedges. Add to carrots with combined dressing and ginger; toss to coat.
- Bake 15 min. or until vegetables are tender.
Nutrition Facts : Calories 70, Fat 3.5 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 180 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 0.8812 g
GRILLED CARROTS WITH HERBY COCONUT YOGURT AND SPICY BEET VINAIGRETTE
It's a shame you don't often spot people grilling carrots, because they also grill beautifully, developing a char that balances out their sweetness.
Provided by Gregory Gourdet
Categories HarperCollins Vegetarian Spring Summer Dairy Tree Nut Free Peanut Free Soy Free Wheat/Gluten-Free Gluten-Free and Fresh Carrot Beet Vinegar Salad Side Grill/Barbecue Dinner
Yield Serves 4 to 6
Number Of Ingredients 17
Steps:
- Make the Beet Vinaigrette:
- Put the beet in a small mixing bowl, season with the salt, stir, and set aside for 10 minutes to soften and season the beet. Combine the vinegar, garlic, and chile in a small saucepan, bring all to a boil over high heat, then lower heat to gently simmer for 1 minute, just to cook off the garlic's raw flavor. Pour the hot mixture over the beets, stir, and let sit at room temperature for 1 hour. Stir in the olive oil.
- Make the Herby Coconut Yogurt:
- Roughly chop the herbs. In a small bowl, combine the yogurt, most of the herbs, the scallion, and the salt. Use a Microplane to grate the lime zest into the bowl, then halve the lime and squeeze in the juice. Stir well.
- Grill the carrots and make the dish:
- Fire up a grill to cook with medium-high heat. On a plate, rub the carrots with the avocado oil to just barely coat them (excess oil will lead to flare-ups and unpleasant flavor). Season the carrots with the salt, toss, and grill, turning them occasionally and moving them to a cooler part of the grill if they get dark before they're tender, until lightly charred and fully tender, 6 to 8 minutes. Let them cool for a couple of minutes.
- Spread the yogurt on a platter and top with the carrots. Spoon on the pickle-y beets first, then drizzle on about 2 tablespoons of the vinaigrette. Sprinkle with the remaining herbs and serve.
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