SKILLET GLAZED CARROTS WITH THYME
These classic glazed carrots involve nothing more than a little butter, sugar and fresh thyme.
Provided by Food Network Kitchen
Time 15m
Yield 6 servings
Number Of Ingredients 5
Steps:
- Spread the carrots in a single layer in a large skillet with a lid. Add enough water to cover the carrots halfway and then add the butter, sugar and thyme. Bring to a boil and then reduce the heat to maintain a simmer. Partially cover with the lid and simmer until the carrots are tender, 8 to 10 minutes. Uncover, increase the heat to high and continue to cook, stirring occasionally until the liquid almost completely evaporates and the carrots are glazed. Discard the thyme sprigs and season with salt and pepper. Garnish with fresh thyme if using.
CARAMELISED CARROTS & ONIONS
The perfect caramelised carrots to accompany any roast - try them alongside your Christmas turkey
Provided by Cathryn Evans
Categories Dinner, Side dish, Vegetable
Time 55m
Number Of Ingredients 8
Steps:
- Blanch carrots in a pan of boiling salted water for 3 mins, drain well, then pat dry. In a large pan, melt the butter and oil, then fry the carrots, onions and thyme over a low heat for 30 mins until golden.
- Stir in the sugar and red wine and bubble for a few mins to boil off the alcohol. Add the vinegar, then continue to cook until syrupy, about 5 mins. Remove the sprigs of thyme and serve. Make up to 2 days ahead, stored in a covered container. Tip back into a pan and reheat or use a microwave.
Nutrition Facts : Calories 129 calories, Fat 7 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 13 grams sugar, Fiber 3 grams fiber, Protein 2 grams protein, Sodium 0.15 milligram of sodium
CARROTS WITH THYME
These flavorful carrots go well with roasted chicken, pork, or fish.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 5
Steps:
- In a large skillet, combine carrots, butter, thyme, water; season with coarse salt and ground pepper. Bring to a boil over high and cook, stirring occasionally, until liquid is absorbed and carrots are tender, 7 to 9 minutes.
Nutrition Facts : Calories 95 g, Fat 3 g, Fiber 3 g, Protein 2 g
THYME AND ROSEMARY CARROTS
Flavorful rosemary carrots go with just about any entree. If you don't have fresh herbs on hand, feel free to use dried. -Jolene Martinelli, Fremont, New Hampshire
Provided by Taste of Home
Time 10m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- Prepare carrots according to package directions. Meanwhile, combine remaining ingredients. Drain carrots; top with herb butter.
Nutrition Facts : Calories 129 calories, Fat 12g fat (7g saturated fat), Cholesterol 31mg cholesterol, Sodium 134mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 2g fiber), Protein 1g protein.
BUTTERY CARROTS 'N' ONIONS
My mother served this attractive side dish for all her special dinners, so I've been eating carrots this way since I was a child. Even my dinner guests who aren't too fond of carrots ask for this recipe. The added sweetness from the honey is a pleasant surprise. -Joanie Elbourn, Gardner, Massachusetts
Provided by Taste of Home
Categories Side Dishes
Time 40m
Yield 10 servings.
Number Of Ingredients 10
Steps:
- In a large saucepan, combine carrots, 1/2 cup water and bouillon. Bring to a boil. Reduce heat; cover and cook for 5 minutes or until carrots are crisp-tender. Drain, reserving cooking liquid. Set carrots aside and keep warm., In a large skillet, saute onions in butter for 8-10 minutes or until tender. Add flour; stir until blended. Stir in the salt, honey, sugar, pepper and reserved cooking liquid and remaining water; bring to a boil. Cook and stir for 2 minutes or until thickened. Reduce heat; simmer, uncovered, for 10 minutes. Stir in carrots; heat through.
Nutrition Facts : Calories 64 calories, Fat 2g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 361mg sodium, Carbohydrate 10g carbohydrate (6g sugars, Fiber 2g fiber), Protein 1g protein.
ROAST CARROTS, TOMATOES AND ONIONS WITH THYME
Provided by Moira Hodgson
Categories easy, side dish
Time 2h
Yield 6 servings
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees. Slice the carrots into one-inch pieces. Peel the tomatoes by dropping them into boiling water, leaving them for a minute and then draining them and slipping off their skins. Cut them in half and scrape out the seeds. Cut the onions in thick slices.
- Pour the oil over the bottom of a baking dish about 9 by 13 inches and spread out the onions, tomatoes and thyme. Season with salt and pepper and stir the vegetables lightly to make sure they are coated with the oil. Bake for 30 minutes, stirring from time to time.
- Add carrots, stir to coat with oil and continue roasting for one hour.
Nutrition Facts : @context http, Calories 131, UnsaturatedFat 4 grams, Carbohydrate 21 grams, Fat 5 grams, Fiber 6 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 681 milligrams, Sugar 11 grams
CARAMELIZED ONIONS WITH THYME
Steps:
- Heat the butter and olive oil in a heavy-bottomed pot or pan set over medium-high heat. Peel and slice the onions into rounds while the butter is melting and add them to the pot. Toss to coat the onions and season with salt and pepper, to taste. Turn the heat down to medium and do not cover the pot. You want these babies to get brown! Stir occasionally, for about 10 to 15 minutes, then turn the heat to medium-low. Keep stirring (switch to a spatula or wooden spoon to scrape up the browned bits) until the onions are browned and soft. Add the thyme leaves, toss and remove from the heat. These will keep for 5 days in a covered bowl in the refrigerator. Use the leftovers with eggs, on top of a salad, or straight from the bowl with a fork.
ROASTED CARROTS AND SCALLIONS WITH THYME AND HAZELNUTS
I bought incredibly sweet, baby red onions - they look like thick red scallions - and multicolored bunches of carrots from a farmer at my market and roasted them with fresh thyme. Then I sprinkled on some crushed toasted hazelnuts, which contributed a nice crunchy texture and nutty finish to the dish. If you have a bottle of hazelnut oil or walnut oil on hand, a small drizzle just before serving is a welcome touch.
Provided by Martha Rose Shulman
Categories weekday, side dish
Time 1h
Yield Serves 4
Number Of Ingredients 7
Steps:
- Preheat the oven to 325 degrees. Place the hazelnuts on a baking sheet and roast for 8 to 10 minutes, until they smell toasty and they a're golden all the way through (cut one in half to check). Remove from the oven and turn up the heat to 425 degrees.
- Immediately wrap the hazelnuts in a clean, dry dish towel. Rub them in the towel to remove the skins. Then place the skinned hazelnuts in a plastic bag or, if you have one, a disposable pastry bag and set on your work table in one layer. Use a rolling pin to crush the nuts by rolling over them with the pin. Set aside.
- Line a sheet pan with parchment or oil a baking dish large enough to fit all of the vegetables in a single layer. If the carrots are small, just peel and trim the tops and bottoms. If they are medium- sized, peel, cut in half and cut into 4-inch lengths. Quarter large carrots and cut into 4-inch lengths. Trim the root ends and greens from the spring onions or scallions. If they are bulbous, cut them in half. Season with salt and pepper, add the thyme and olive oil and toss well, either directly on the pan or in the dish or in a bowl. Spread in an even layer in the baking dish or on the baking sheet.
- Roast in the oven for 20 to 30 minutes, stirring every 10 minutes. The onions may be done after 10 minutes - they should be soft and lightly browned. Remove them from the pan if they are and hold on a plate. When the carrots and onions are tender and browned in places, remove from the oven. Add the onions back into the mix if you 've removed them and toss together. Sprinkle on the toasted ground hazelnuts, and drizzle on the optional nut oil, and serve.
Nutrition Facts : @context http, Calories 170, UnsaturatedFat 10 grams, Carbohydrate 15 grams, Fat 12 grams, Fiber 5 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 367 milligrams, Sugar 6 grams
OVEN-ROASTED CARROTS
My seven children and 15 grandchildren really look forward to carrots when they're prepared this flavorful way. As a cook at our local school, I served two generations of my brood, plus relatives and friends from all over our area.
Provided by Taste of Home
Categories Side Dishes
Time 50m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 450°. Place the carrots, onions and garlic in two greased 15x10x1-in. baking pans. Drizzle with oil and vinegar. Sprinkle with the thyme, salt and pepper; gently toss to coat., Cover and bake for 20 minutes; stir. Bake, uncovered, for 10 minutes; stir again. Bake until carrots are crisp-tender, 10 minutes longer.
Nutrition Facts : Calories 101 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 209mg sodium, Carbohydrate 16g carbohydrate (9g sugars, Fiber 3g fiber), Protein 2g protein.
CARROTS ONIONS AND THYME
Have never had anyone not like this dish...I found it years ago in a news paper, and make it all the time.
Provided by makethymebandb
Categories Onions
Time 30m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Peel carrots and cut into thin strips about 2 inches long.
- Heat 1/2 cup water to boiling in medium saucepan and add bouillon cube.
- Stir until cube is dissolved.
- Add carrots and cook, covered,10 mins.
- Do not drain.
- Heat butter in skillet while carrots are cooking.
- Add onions and cook, covered 5 mins.
- ,shaking the pan so that onions do not stick.
- Remove cover and stir in flour,salt, pepper,sugar and thyme.
- Remove from heat, and add 3/4 cup water all at once.
- Return to moderate heat and cook, stirring constantly, until boiling,thickened and smooth.
- Add carrots and their cooking liquid, and simmer uncovered, until carrots are tender,about 5 minutes.
Nutrition Facts : Calories 132.8, Fat 8.1, SaturatedFat 5, Cholesterol 20.4, Sodium 427.6, Carbohydrate 15, Fiber 3.5, Sugar 5.9, Protein 1.8
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