Citrus Carrots And Sprouts Recipes
ROASTED BRUSSELS SPROUTS AND CARROTS
Steps:
- Whisk 2 tablespoons vegetable oil, the juice of 1/2 lime, 2 teaspoons sugar, 1 minced garlic clove, 1 teaspoon kosher salt and a pinch of red pepper flakes. Toss with 1 pound quartered Brussels sprouts and 1/2 pound sliced carrots on a baking sheet. Roast at 450 degrees F until tender, about 25 minutes. Toss with the juice of 1/2 lime, and salt and chopped mint to taste.
SPICED GLAZED CARROTS WITH SHERRY & CITRUS
While the turkey rests, take 15 minutes to whip up this simple, timeless preparation.
Provided by Susan Spungen
Categories Citrus Side Thanksgiving Low Fat Vegetarian Dinner Carrot Sherry Fall Clove Simmer Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 to 10 servings
Number Of Ingredients 10
Steps:
- Bring carrots, butter, 1/2 teaspoon salt, peppercorns, bay leaf, and 1/2 cup water to a boil in a medium saucepan over medium heat. Reduce heat to a simmer, cover, and cook, stirring occasionally, until just tender, 7-8 minutes. Using a slotted spoon, transfer carrots to a medium bowl.
- Add clementine juice, 1 tablespoon Sherry, and ground cloves to skillet and cook until glaze forms, 7-8 minutes. Stir in carrots and remaining 1 tablespoon Sherry. Season carrots to taste with salt. DO AHEAD: Can be made 4 hours ahead. Let stand at room temperature. Rewarm over medium heat before continuing, adding water by teaspoonfuls if dry.
- Transfer to a serving plate. Garnish with tarragon and clementine zest.
HONEY-LEMON BRUSSELS SPROUTS AND CARROTS
Tone down the cabbage flavor of Brussels sprouts by tossing with honey-lemon butter.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 25m
Yield 8
Number Of Ingredients 8
Steps:
- Trim Brussels sprouts. Cut small "X" in stem end, about 1/4 inch deep. If Brussels sprouts are very large, cut in half. In 2-quart saucepan, place Brussels sprouts and carrots; add water. Heat to boiling over medium-high heat. Cover and boil 6 to 8 minutes or until tender. Drain and return to saucepan.
- Add remaining ingredients to vegetables; toss to coat. Spoon into serving bowl.
Nutrition Facts : Calories 80, Carbohydrate 10 g, Cholesterol 10 mg, Fat 1, Fiber 3 g, Protein 2 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 115 mg, Sugar 5 g, TransFat 0 g
GLAZED SPROUTS AND CARROTS
This recipe uses simple seasonings to turn this vegetable duo into a special side dish. It complements any dinner menu.-Page Alexander, Baldwin City, Kansas
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Bring water to a boil in a large saucepan over medium heat. Add vegetables. Cover and simmer for 6-8 minutes or until almost tender; drain and return to pan., Combine the cornstarch, sugar, salt if desired, nutmeg and orange juice; stir until smooth. Pour over the vegetables. Bring to a boil; cook and stir for 2 minutes or until thickened.
Nutrition Facts : Calories 37 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 176mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges
CITRUS CARROTS AND BRUSSELS SPROUTS
A variation of TOH recipe. I think chef#1910636 suggestions are very appropriate so have edited the recipe accordingly.
Provided by WiGal
Categories Oranges
Time 25m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- After washing brussels sprouts, remove any yellow or spotty leaves, cut ends off, and cut in half.
- Put brussels sprouts and carrots in frying pan with 3/4 inch of water (so veggies are in a single layer), cover, simmer for about 11 minutes or until veggies are done to your preferences and water is cooked off.
- Stir in butter, zest, parsley, salt, and hot pepper sauce, toss to coat, and serve.
CITRUS CARROTS
Carrots really lend themselves to the fresh tangy taste of orange juice, and this recipe couldn't be simpler to prepare.
Provided by TasteTester
Categories Vegetable
Time 15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Place water and carrots into a saucepan. Heat to boiling, cover pan, and simmer on medium for about 7-8 minutes, or until carrots are tender-crisp. Drain carrots and transfer to a nonstick skillet.
- Heat the butter on medium heat for one minute. Add the carrots and cook 2 minutes, stirring occasionally. Add the thawed orange juice concentrate, salt and pepper. Cook 1 to 2 minutes or until tender. Toss with the chives. Serve.
CITRUS CARROTS AND SPROUTS
I love serving brussels sprouts this way. The carrots and orange peel sweeten them up just right, while the hot pepper sauce adds a bit of zip.
Provided by Allrecipes Member
Time 25m
Yield 6
Number Of Ingredients 7
Steps:
- Place brussels sprouts and carrots in a large saucepan with a small amount of water; cover and cook until tender, about 20 minutes. Meanwhile, combine the remaining ingredients. Drain vegetables; add butter mixture and toss to coat.
Nutrition Facts : Calories 127.8 calories, Carbohydrate 13.2 g, Cholesterol 20.3 mg, Fat 8 g, Fiber 5.2 g, Protein 3.2 g, SaturatedFat 4.9 g, Sodium 299.1 mg, Sugar 5.2 g
CITRUS CARROTS AND SPROUTS
I love serving brussels sprouts this way. The carrots and orange peel sweeten them up just right, while the hot pepper sauce adds a bit of zip.
Provided by Allrecipes Member
Time 25m
Yield 6
Number Of Ingredients 7
Steps:
- Place brussels sprouts and carrots in a large saucepan with a small amount of water; cover and cook until tender, about 20 minutes. Meanwhile, combine the remaining ingredients. Drain vegetables; add butter mixture and toss to coat.
Nutrition Facts : Calories 127.8 calories, Carbohydrate 13.2 g, Cholesterol 20.3 mg, Fat 8 g, Fiber 5.2 g, Protein 3.2 g, SaturatedFat 4.9 g, Sodium 299.1 mg, Sugar 5.2 g
CITRUS RAINBOW CARROTS
I grow lots of carrots and I'm always experimenting with ways to serve them. The first time I made this citrusy recipe for my husband, he said it tasted like Christmas! Although he calls them my "Christmas Carrots," they're tasty anytime; I especially like serving them at Easter, with the array of carrots available in early spring. It's easy to prepare, and can easily be doubled to serve a large group. To save time, I sometimes dice the carrots several days in advance. -Sue Gronholz, Beaver Dam, Wisconsin
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Place carrots and enough water to cover in a large saucepan; bring to a boil. Reduce heat; cook, uncovered, until tender, 8-10 minutes. Drain; return to pan., Add remaining ingredients. Cook over medium-high heat until carrots are glazed, 2-3 minutes, stirring occasionally.
Nutrition Facts : Calories 132 calories, Fat 6g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 445mg sodium, Carbohydrate 19g carbohydrate (12g sugars, Fiber 4g fiber), Protein 2g protein.
ROASTED CARROTS AND PARSNIPS WITH CITRUS BUTTER
Provided by Cal Peternell, Chez Panisse Restaurant and Café
Categories Vegetable Side Roast Kid-Friendly Quick & Easy Carrot Parsnip Healthy Low Cholesterol Vegan Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Small Plates
Yield Serves 6-8
Number Of Ingredients 7
Steps:
- Preheat the oven to 425°F.
- In a small bowl, combine butter, orange zest, orange juice, 1/2 teaspoon salt and 1/4 teaspoon pepper; stir well to combine. Set the citrus butter aside.
- Peel the carrots and parsnips and cut them lengthwise into long wedges, which that will get a bit browned and crisp at the ends. If I am roasting young carrots small enough to cook whole or halved lengthwise, I like to leave a half inch or so of the greens attached-looks pretty. Parsnips will cook at about the same rate as carrots, so cut them into similar-size pieces.
- On a rimmed baking sheet, toss vegetables with oil; season with 1 teaspoon salt and toss again. Spread the vegetables flat and roast until tender and lightly browned (and more than lightly browned on the thinner edges), tossing halfway through, 20 to 30 minutes. If they seem to be getting too browned before tender, sprinkle them with a little water and keep roasting.
- When vegetables are roasted, place in a warmed dish and spoon the citrus butter on, tossing them gently to melt the butter and coat the roots. Serve warm.
More about "citrus carrots and sprouts recipes"
CITRUS CARROTS AND COURGETTES - VEGETABLES
From vegetables.co.nz
BRUSSELS SPROUTS AND BABY CARROTS WITH LEMON-CHIVE …
From bonappetit.com
CITRUS INFUSED RAINBOW CARROTS & BRUSSELS SPROUTS
From artisticvegan.com
CITRUS CARROTS AND SPROUTS - GLUTEN FREE RECIPES
From fooddiez.com
CITRUS CARROTS AND SPROUTS - GLUTEN FREE RECIPES
From fooddiez.com
CITRUS CARROTS AND BRUSSELS SPROUTS RECIPE - WEBETUTORIAL
From webetutorial.com
FRUITS AND VEGETABLES -- CITRUS CARROTS AND SPROUTS
From chinesemenu.com
HONEY ROASTED CARROTS WITH SPICY CITRUS, SAGE & PEPITAS
From camillestyles.com
CITRUS CARROTS AND SPROUTS | RECIPE | VEGETABLE SIDE DISHES, CARROT ...
From pinterest.co.uk
SHEET PAN CITRUS BUTTER SPATCHCOCK CHICKEN AND POTATOES
From giveitsomethyme.com
CARROTS AND SPROUTS RECIPE BY DIET.CHEF | IFOOD.TV
From ifood.tv
10 BEST BRUSSEL SPROUTS CARROTS RECIPES | YUMMLY
From yummly.com
BRUSSELS SPROUTS WITH PICKLED CARROTS, CILANTRO AND CITRUS …
From williams-sonoma.ca
GLAZED CARROT AND CITRUS SALAD - THE ROGUE BRUSSEL SPROUT
From theroguebrusselsprout.com
CITRUS CARROTS RECIPE | SIMPLOT FOODS
From simplotfoods.com
NOVEMBER – ROAST BRUSSELS SPROUTS WITH PICKLED CARROTS AND CITRUS ...
From spadesspatulasandspoons.com
CITRUS-GLAZED CARROTS RECIPE | BON APPéTIT
From bonappetit.com
CITRUS GLAZED RAINBOW CARROTS - FOOD HOME FLAVOR
From foodhomeflavor.com
BRUSSELS SPROUTS WITH PICKLED CARROTS, CILANTRO AND CITRUS VINAIGRETTE
From simonsayscook.org
CITRUS HONEY ROASTED CARROTS | KEVIN IS COOKING
From keviniscooking.com
20 FOODS THAT ARE HIGH IN VITAMIN C - HEALTHLINE
From healthline.com
CITRUS CARROTS AND SPROUTS RECIPE: HOW TO MAKE IT | TASTE …
CITRUS CARROTS AND BRUSSELS SPROUTS RECIPE - FOOD.COM
From pinterest.com
ROASTED CARROT + AVOCADO SALAD RECIPE - UNPEELED JOURNAL
From unpeeledjournal.com
THUG KITCHEN’S KICKING COLD CITRUS NOODLES WITH CUCUMBERS AND …
From craftycooknook.com
GLAZED SPROUTS AND CARROTS RECIPE: HOW TO MAKE IT - FOOD NEWS
From foodnewsnews.com
You'll also love
