Bbqcarrots Recipes
CARROTS ON THE GRILL
Family and friends are surprised when I tell them these carrots are prepared on the grill. The soy sauce and ginger flavors complement a variety of meaty entrees.
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 4-6 servings.
Number Of Ingredients 6
Steps:
- In a large bowl, combine the soy sauce, oil, ginger, vinegar and garlic. Add carrots; toss to coat. , With tongs, place carrots on grill rack. Grill, covered, over medium heat for 15-20 minutes or until tender, turning and basting frequently with soy sauce mixture.
Nutrition Facts : Calories 121 calories, Fat 9g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 640mg sodium, Carbohydrate 8g carbohydrate (5g sugars, Fiber 2g fiber), Protein 2g protein.
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,
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- Combine brown sugar, paprika, cumin, celery salt, granulated garlic, onion powder, cayenne, 1 Tbsp. salt, and 1 tsp. black pepper in a small bowl.
- Cook carrots in a large pot of boiling, generously salted water until crisp-tender, about 4 minutes. Drain; transfer carrots to a medium bowl. Add oil and spice mixture and rub carrots to coat. Let sit at room temperature 1–3 hours.
- Preheat oven to 350°. Toast pecans on a rimmed baking sheet, tossing once, until fragrant and slightly darkened, 10–15 minutes; let cool, then coarsely chop.
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