Berns Carrots Recipes

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GLAZED CARROTS AND GREEN BEANS

This simple dish is always a big hit, even with non-vegetable lovers. I've substituted frozen green beans for fresh, omitting the blanching process, and it still tastes great.

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 6 servings.

Number Of Ingredients 7



Glazed Carrots and Green Beans image

Steps:

  • In a large saucepan, bring water to a boil. Add carrots; cover and cook for 1 minute. Add beans; cover and cook 2 minutes longer. Drain and immediately place vegetables in ice water. Drain and pat dry. , Place the vegetables in a large skillet; add broth and butter. Bring to a boil; cook, uncovered, for 2-3 minutes or until liquid is reduced to about 2 teaspoons. Add the sugar, salt and pepper; cook and stir for 1 minute.

Nutrition Facts :

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

HERBED GREEN BEANS AND CARROTS

Provided by Food Network Kitchen

Categories     side-dish

Time 15m

Yield 4 servings

Number Of Ingredients 0



Herbed Green Beans and Carrots image

Steps:

  • Melt 2 tablespoons butter in a skillet over medium-high heat. Add 8 ounces trimmed green beans and 4 carrots (cut into sticks); season with salt and pepper. Add 1/2 cup chicken broth; reduce the heat to medium, cover and simmer until tender, 6 minutes. Add 1/4 cup chopped chives, 1 tablespoon chopped tarragon, 2 teaspoons white wine vinegar and 1 teaspoon sugar. Cook 3 more minutes.

GRAND MARNIER CARROTS

The carrots can be served in hollowed out orange shells for a nice presentation. The recipe also says they may be prepared ahead and reheated although I have never done that. Prep time does not include the time to clean and cut the carrots.

Provided by Lvs2Cook

Categories     Vegetable

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 7



Grand Marnier Carrots image

Steps:

  • Combine carrots, water to cover, and salt in pan. Cover and cook over medium heat 25 minutes. Drain and set aside.
  • Melt butter in a large skillet over medium heat. Add sugar and marmalade and simmer about 10 minutes or until sugar is melted. Stir in carrots and 1/2 cup Grand Marnier. Simmer, uncovered about 30 minutes or until carrots are shiny and candied. Add remaining Grand Marnier.
  • Sprinkle with nutmeg and serve in orange shells, if desired.

Nutrition Facts : Calories 324.3, Fat 8.9, SaturatedFat 5.5, Cholesterol 22.9, Sodium 309, Carbohydrate 64.1, Fiber 3.5, Sugar 55.7, Protein 1.3

2 lbs carrots, cleaned and cut into 1/2 inch thick slices
1/2 teaspoon salt
1/4 cup butter, plus
2 tablespoons butter
1 cup sugar
1 (12 ounce) jar orange marmalade
3/4 cup Grand Marnier, divided

GREEN BEANS AND CARROTS WITH TERIYAKI SAUCE

Make and share this Green Beans and Carrots With Teriyaki Sauce recipe from Food.com.

Provided by Cricket

Categories     Vegetable

Time 20m

Yield 6 serving(s)

Number Of Ingredients 7



Green Beans and Carrots With Teriyaki Sauce image

Steps:

  • In a medium saucepan cook beans and carrots in small amount of boiling water for 7-10 minutes (covered with lid).
  • Drain and set veggies aside.
  • Melt butter in pan and stir in cornstarch, adding the teriyaki sauce and water.
  • Return veggies to pan and toss gently.
  • Heat through and sprinkle with sesame seeds.

Nutrition Facts : Calories 60.9, Fat 2.3, SaturatedFat 1.3, Cholesterol 5.1, Sodium 377.3, Carbohydrate 9.3, Fiber 3.2, Sugar 3.2, Protein 2.2

1 lb green beans, cut into 1 inch pieces (4 cups)
2 medium carrots, cut into bite-sized strips (2 cups)
1 tablespoon butter
1 teaspoon cornstarch
3 tablespoons teriyaki sauce
1 tablespoon water
1 teaspoon sesame seeds (can be toasted)

WHITE BEANS WITH CARROTS AND ROASTED GARLIC

Provided by Molly O'Neill

Categories     one pot, side dish

Time 1h25m

Yield Four servings

Number Of Ingredients 11



White Beans With Carrots and Roasted Garlic image

Steps:

  • Heat the oil in a large saucepan over medium heat. Add the onion and cook until softened, about 5 minutes. Add the garlic and cook, stirring constantly, for 30 seconds. Stir in the beans and water and bring to a boil. Reduce the heat so the liquid simmers. Add the rosemary and thyme. Simmer for 40 minutes.
  • Stir the carrots and roasted garlic cloves into the beans and continue cooking until the beans and the carrots are soft, about 30 minutes longer. Drain the beans and remove the herb stems. Season with the salt and pepper to taste. Divide among 4 plates and serve.

Nutrition Facts : @context http, Calories 130, UnsaturatedFat 1 gram, Carbohydrate 24 grams, Fat 2 grams, Fiber 6 grams, Protein 6 grams, SaturatedFat 0 grams, Sodium 875 milligrams, Sugar 4 grams

1 teaspoon olive oil
1 small onion, peeled and finely chopped
2 cloves garlic, peeled and minced
1 cup Great Northern beans, soaked overnight and drained
7 cups water
1 large sprig fresh rosemary
2 large sprigs fresh thyme
1 1/2 cups carrots, peeled and cut into 1/2-inch cubes
8 cloves roasted garlic, peeled
1 teaspoon salt, plus more to taste
Freshly ground pepper to taste

GINGERED CARROTS

I first made this original recipe about 40 years ago, and it hasn't failed me yet. The thing I like about the dish is that it isn't plain. The flavorings dress up an "ordinary" vegetable, and put some real zip in any meal! This is an easy, quick dish to make, and it adds a splash of color to your table.

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 4 servings.

Number Of Ingredients 5



Gingered Carrots image

Steps:

  • In a large skillet, cook carrots in a small amount of water until almost tender; drain. Add the butter, sugar and ginger; cook over low heat until carrots are heated through and evenly coated with butter mixture. Sprinkle with parsley.

Nutrition Facts : Calories 107 calories, Fat 7g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 94mg sodium, Carbohydrate 13g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein. Diabetic Exchanges

5 to 6 medium carrots, cut into chunks
1/4 cup butter, cubed
1 teaspoon sugar
1/2 teaspoon ground ginger
2 tablespoons minced fresh parsley

BERN'S CARROTS

Number Of Ingredients 4



BERN'S CARROTS image

Steps:

  • Sauté carrots in butter until cooked but crisp. Add Amaretto and cherry juice, continue to sauté until warm.

carrots, shredded
butter
Amaretto
Maraschino cherry juice

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