GLAZED CARROTS WITH ALMONDS
Provided by Food Network Kitchen
Categories side-dish
Time 40m
Yield 6 servings
Number Of Ingredients 0
Steps:
- Cook 2 pounds carrots (cut on an angle into 1 1/2-inch pieces) in salted boiling water until crisp-tender, 8 to 10 minutes; drain. Heat 1/4 cup olive oil in a large skillet over medium heat. Add 1/4 cup sliced almonds, 3 sliced garlic cloves and 1/4 teaspoon red pepper flakes; cook, stirring, until toasted, 4 to 5 minutes. Remove with a slotted spoon to a bowl. Add the carrots, 2 tablespoons each maple syrup and white wine vinegar and 1/2 teaspoon kosher salt to the skillet. Cook over medium-high heat, stirring, until glazed, 4 to 5 minutes. Toss the almond mixture with 2 tablespoons each chopped chives and parsley; season with salt. Sprinkle over the carrots.
ROASTED CARROT SALAD
Inspired by an incredibly popular salad sold in a local award winning market here in Woodstock, VT. Since they don't give out the recipe, I had to figure it out on my own. But I (and others) believe that my version is infinitely better, and I'm sure you will agree. This light, fresh and healthy salad is perfect for summer days and presents well for BBQ's, potlucks, and dinner parties alike and it is guaranteed to impress and get rave reviews every time.
Provided by Morgan
Categories Salad Vegetable Salad Recipes Carrot Salad Recipes
Time 1h30m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat an oven to 400 degrees F (200 degrees C).
- Combine the carrots, almonds, and garlic in a mixing bowl. Drizzle with the olive oil, then season to taste with salt and pepper. Spread out onto an ungreased baking sheet.
- Bake the carrots in the preheated oven until soft and the edges turn brown, about 30 minutes. Remove and allow to cool to room temperature.
- Once cool, return the carrots to the mixing bowl, and drizzle with honey and vinegar; toss until coated. Add the cranberries and blue cheese; toss again until evenly mixed. Combine with the arugula and serve immediately.
Nutrition Facts : Calories 294.6 calories, Carbohydrate 23.8 g, Cholesterol 14.1 mg, Fat 19.7 g, Fiber 5.5 g, Protein 7.6 g, SaturatedFat 5.2 g, Sodium 370.3 mg, Sugar 13.1 g
CARROT SALAD WITH TOASTED ALMONDS
You can use lettuce instead of spinach in this. You can use cooked carrots in this instead of raw if desired.
Provided by Nyteglori
Categories Spinach
Time 5m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Blend sour cream, cottage cheese, Tabasco, lemon juice until smooth. Add parsley, salt and pepper and blend a few seconds longer.
- Pour dressing over carrots and mix (be gentle if using cooked carrots).
- Arrange spinach in 4 bowls, and spoon carrots in center of bowls. Top with almonds and cherry tomatoes.
Nutrition Facts : Calories 104.8, Fat 6.3, SaturatedFat 1.3, Cholesterol 5.1, Sodium 95.9, Carbohydrate 9.6, Fiber 3.3, Sugar 3.7, Protein 4.4
MAPLE-ROASTED CARROT SALAD
Provided by Ina Garten
Categories side-dish
Time 1h5m
Yield 4 servings for lunch, 6 servings as a side dish
Number Of Ingredients 11
Steps:
- Preheat the oven to 425 degrees F.
- Trim and scrub the carrots. If the carrots are more than 1 inch in diameter, cut them in half lengthwise. Cut the carrots in large diagonal slices 1 inch wide × 2 inches long (they will shrink when they roast) and place in a medium bowl with 1/4 cup of olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper. Toss well and transfer to two sheet pans. (If you use just one, they¿ll steam instead of roasting.) Roast for 20 minutes, tossing once, until the carrots are tender. Transfer all the carrots to one of the sheet pans, add the maple syrup, toss, and roast for 10 to 15 minutes, until the edges are caramelized. Watch them carefully! Toss with a metal spatula and set aside for 10 minutes.
- Meanwhile, combine the cranberries and orange juice in a small saucepan, bring to a simmer, then set aside for 10 minutes.
- In a small bowl, combine the vinegar, garlic, and 1/2 teaspoon salt. Whisk in 3 tablespoons of olive oil. Place the arugula in a large bowl and add the carrots, cranberries (with their liquid), goat cheese, almonds, and the vinaigrette. Toss with large spoons, sprinkle with salt, and serve at room temperature.
CLASSIC CARROT SALAD
Maybe your family has made carrot salad forever, or maybe you've seen it at potlucks, but if you're not familiar with this Southern classic, your inner voice might be screaming, "Raisins don't belong in salad!" But relax: This just might be the only time they do. The soft, sweet raisins complement the crunchy carrots, which are finished with a tangy dressing. Soak the raisins in hot water to give them a different, more plump texture. If you aren't a fan of mayonnaise or yogurt, use 2 tablespoons avocado oil or olive oil, plus 1 tablespoon lemon or lime juice, and add some chopped fresh parsley. Let the crunchy-sweet flavors roll over your tastebuds as you realize you've made a simple, and delicious, dish in less than 15 minutes.
Provided by Millie Peartree
Categories salads and dressings, vegetables, side dish
Time 1h15m
Yield 2 to 4 servings (about 4 cups)
Number Of Ingredients 6
Steps:
- In a large bowl, add pineapple, raisins, mayonnaise, honey and orange zest (if using). Mix until combined.
- Add carrots to dressing and fold together all the ingredients using a rubber spatula or tongs.
- Refrigerate for at least 1 hour, then serve chilled.
SAUTéED CARROTS WITH TOASTED ALMONDS
In the Sephardic tradition, carrots with almonds is a delicious side dish and we like it as an accompaniment to the Thanksgiving meal. From Vegetarian Celebration: Menus for Holidays and Other Festive Occasions.
Provided by COOKGIRl
Categories Vegetable
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- In a large skillet heat the pan on medium heat.
- Add the butter and melt. Be careful not to burn the butter.
- Next add the oil.
- Saute the carrots, stirring frequently until they start to turn golden and are crisp-tender about 10-12 minutes.
- Do not allow the skillet to turn dry- adding a little apple juice if necessary.
- When the carrots are crisp-tender add the remaining apple juice and saute mixture until liquid is absorbed.
- Finally, stir in the lemon juice, chives, toasted almonds, salt and white pepper.
Nutrition Facts : Calories 140.7, Fat 9.1, SaturatedFat 3.2, Cholesterol 11.4, Sodium 155.7, Carbohydrate 14.1, Fiber 4, Sugar 7.1, Protein 2.5
FIVE-SPICE ROASTED CARROTS WITH TOASTED ALMONDS
A complex combination of fennel seeds, anise, clove, cinnamon and Szechuan peppercorns, five-spice powder is a crucial ingredient in the Chinese pantry that also happens to be deeply versatile. It can be used as a dry rub for roast chicken, tossed with sautéed vegetables or sprinkled over toasted nuts. Here, five-spice powder, along with a bright splash of vinegar and ginger, dresses up simple roasted carrots. Preheating your baking sheet in the oven will help caramelize and crisp your vegetables, and will also speed up cooking time.
Provided by Sue Li
Categories dinner, easy, weeknight, vegetables, side dish
Time 30m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Arrange one oven rack at the top and one at the bottom of the oven. Place a baking sheet on the bottom rack and heat the oven to 425 degrees.
- In large bowl, stir together 2 tablespoons olive oil with the five-spice powder, garlic and 1 teaspoon salt. Add the carrots and toss to coat. Transfer carrots to the hot baking sheet and arrange in an even layer and roast, on the bottom rack, until the carrots are tender and browned all over, 20 to 25 minutes, flipping halfway through.
- While carrots are roasting, toast almonds on a separate baking sheet, on the top rack, until golden brown, 7 to 8 minutes. Allow to cool, then finely chop and transfer to a large bowl or serving platter. Add the chives, vinegar, ginger and remaining olive oil to the almonds, and season with salt. Add roasted carrots and toss to coat. Serve hot.
More about "carrot salad with toasted almonds recipes"
ROASTED CARROT SALAD RECIPE - INSPIRED BY CHARM
From inspiredbycharm.com
5/5 (7)Calories 303 per servingCategory Salad, Side Dish
- Begin by preheating your oven to 400 degrees F. Mix together the carrots, almonds, and garlic on a baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Toss to coat and spread out in an even layer.
- Roast the carrots for about 30 minutes until they are soft and the edges start to turn brown. Stir them twice while roasting. Remove from the oven and cool to room temperature.
- Transfer the carrots to a large bowl. Drizzle with vinegar and honey. Toss to coat. Add the blue cheese, cranberries, and arugula. Mix gently to combine.
CARROT ALMOND SALAD RECIPE - 101 COOKBOOKS
From 101cookbooks.com
ALMOND & CARROT RIBBON SALAD - HOW TO LOVE COOKING
From howtolovecooking.com
ORZO SALAD WITH ROASTED CARROTS AND ALMONDS - BETTER …
From bhg.com
MOROCCAN-INSPIRED CARROT & CHICKPEA SALAD - ONCE UPON …
From onceuponachef.com
Cuisine MoroccanEstimated Reading Time 3 minsCategory SaladsPublished Oct 8, 2014
CARROT SALAD WITH TOASTED ALMONDS RECIPE - FOOD.COM
From food.com
ROASTED CARROT SALAD | JAMIE OLIVER RECIPES
From jamieoliver.com
CHICKPEA SALAD RECIPE WITH ROASTED CARROTS | KITCHN
From thekitchn.com
ROASTED CARROT SALAD - PACKED WITH GOAT CHEESE, ALMONDS AND …
From runningtothekitchen.com
CARROT AND CHICKPEA SALAD WITH FRIED ALMONDS RECIPE - SERIOUS EATS
From seriouseats.com
CARROT SALAD RECIPES
From allrecipes.com
ROASTED-CARROT SALAD WITH HONEY AND ALMONDS – MOVEABLE FEAST
From moveablefeast.relish.com
CARROT SALAD RECIPES : FOOD NETWORK | FOOD NETWORK
From foodnetwork.com
ROASTED SQUASH AND CARROT SALAD WITH CHICKPEAS AND ALMONDS
From lidiasitaly.com
DUBAI CARROT DATE AND FETA SALAD RECIPE - RECIPEZAZZ.COM
From recipezazz.com
CLASSIC CARROT SALAD RECIPE - SIMPLY RECIPES
From simplyrecipes.com
#15-minutes-or-less #time-to-make #course #main-ingredient #preparation #salads #vegetables #easy #carrots #greens #spinach #3-steps-or-less
You'll also love