CITRUS-GLAZED CARROTS
Provided by Lora Zarubin
Categories Side Thanksgiving Low Fat Vegetarian Low Cal High Fiber Dinner Lime Orange Carrot Fall Family Reunion Healthy Potluck Boil Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 10
Steps:
- Combine carrots and 2 cups water in heavy large skillet. Add all remaining ingredients except parsley. If needed, add enough water to just cover carrots. Bring to boil, stirring until sugar dissolves. Boil just until carrots are crisp-tender, stirring occasionally, 8 to 9 minutes. Using slotted spoon, transfer carrots to medium bowl; cool. Boil cooking liquid in skillet until slightly reduced, about 5 minutes. Transfer to small bowl. DO AHEAD: Can be made 1 day ahead. Cover carrots and cooking liquid separately; chill.
- Bring reserved cooking liquid to boil in large skillet over medium-high heat. Add carrots and boil until just tender and liquid is thickened to light syrup consistency, stirring occasionally, about 5 minutes. Season with salt and pepper. Transfer to serving bowl. Sprinkle with parsley.
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 CARROT JUICE
Provided by Food Network
Time 11m
Yield 2 c (480 ml)
Number Of Ingredients 5
Steps:
- 1.Place all ingredients into the Vitamix container in the order listed and secure lid.
- 2.Select Variable 1.
- 3.Turn machine on and slowly increase speed to Variable 10, then to High.
- 4.Blend for 1 minute or until desired consistency is reached.
MAKE AHEAD CITRUS CARROTS
A great make ahead vegetable dish that you can bring to a family gathering or potluck. Only needs reheating to serve. This dish is vegetarian but can be made vegan by substituting good quality vegan margarine for the butter.
Provided by yummyeats
Categories Vegetable
Time P1DT20m
Yield 10-12 serving(s)
Number Of Ingredients 6
Steps:
- Cook carrots in boiling water until tender but still crisp (10 to 12 minutes).
- While carrots cook, combine other ingredients in a microwave bowl and microwave on high for one minute.
- Once carrots cook drain and place in a microwaveable casserole dish with lid.
- Pour marmalade mixture over carrots and stir until marmalade mixture coats the carrots.
- Cover and refrigerate overnight (8-24 hours).
- Before reheating, stir.
- Microwave on high for 4-5 minutes stirring every few minutes.
Nutrition Facts : Calories 143.8, Fat 4.7, SaturatedFat 2.9, Cholesterol 12.2, Sodium 231.1, Carbohydrate 26.2, Fiber 1.8, Sugar 21.9, Protein 0.8
CARROT CITRUS SALAD
Great for cleansing the palate between heavy courses or for an invigorating salad any time. Use cilantro, fresh mint, or both.
Provided by METG
Categories Salad Vegetable Salad Recipes Carrot Salad Recipes
Time 2h15m
Yield 4
Number Of Ingredients 9
Steps:
- Stir water, vinegar, and sea salt together in a bowl to dissolve the salt; add shaved carrots and submerge in the liquid. Marinate in refrigerator for 2 hours; drain.
- Layer carrots, jicama, orange slices, and cilantro on a plate; season with cracked black pepper and garnish with escarole to serve.
Nutrition Facts : Calories 49.3 calories, Carbohydrate 11.1 g, Fat 0.2 g, Fiber 5.3 g, Protein 1 g, Sodium 85.9 mg, Sugar 3.2 g
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 PEACH CARROTS
The bright flavors of lemon and peach balance the sweet earthiness of carrots in this delicious side. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Place carrots and water in a microwave-safe bowl. Cover and microwave on high for 4-6 minutes or until crisp-tender; drain., In another microwave-safe bowl, combine the preserves, butter, orange juice, lemon zest and pepper. Cook, uncovered, on high for 30-45 seconds or until butter is melted. Pour over carrots; sprinkle with almonds and toss to coat.
Nutrition Facts : Calories 193 calories, Fat 10g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 177mg sodium, Carbohydrate 24g carbohydrate (18g sugars, Fiber 3g fiber), Protein 3g 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.
SLOW-COOKER CITRUS CARROTS
These carrots are yummy and so simple. The recipe is from my mom, who tweaked it a bit to suit her tastes. You can make this dish a day in advance and refrigerate until needed. Then just reheat it in the slow cooker right before the party. -Julie Puderbaugh, Berwick, PA
Provided by Taste of Home
Categories Side Dishes
Time 4h25m
Yield 12 servings.
Number Of Ingredients 8
Steps:
- In a 3- or 4-qt. slow cooker, combine the first 5 ingredients. Cook, covered, on low 4-5 hours or until carrots are tender., In a small bowl, mix cornstarch and water until smooth; gradually stir into slow cooker. Cook, covered, on high until sauce is thickened, 15-30 minutes. Garnish with fresh parsley, if desired.
Nutrition Facts : Calories 136 calories, Fat 4g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 208mg sodium, Carbohydrate 25g carbohydrate (18g sugars, Fiber 5g fiber), Protein 1g protein.
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.
CITRUS CARROT SALAD
This is a healthy, sweet, and even seasonal dish! It can be made for 4th of July instead of coleslaw, and it's perfect for a cool afternoon picnic!
Provided by TheGlamChef
Categories Salad Vegetable Salad Recipes Carrot Salad Recipes
Time 11m
Yield 2
Number Of Ingredients 6
Steps:
- Mix carrots, raisins, lemon juice, lime juice, and sugar together using a fork in a microwave-safe bowl; cover bowl.
- Heat in the microwave on low for 30 seconds. Transfer salad to a glass bowl; sprinkle marshmallows over salad.
Nutrition Facts : Calories 92.2 calories, Carbohydrate 23.6 g, Fat 0.2 g, Fiber 2.3 g, Protein 1.2 g, Sodium 42.6 mg, Sugar 16 g
ROASTED CARROTS WITH CITRUS VINAIGRETTE
Provided by Allison Arevalo
Categories Citrus Side Bake Roast Christmas Easter Thanksgiving Vegetarian Kid-Friendly Quick & Easy Low Sodium Back to School Dinner Lunch Vinegar Carrot Healthy Honey Shallot Orange Juice Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield serves 4 to 6
Number Of Ingredients 7
Steps:
- Lesson Plan
- Preheat the oven to 400°F.
- Line a baking sheet with aluminum foil. Arrange the carrots in a single layer on the foil. Drizzle with 2 tablespoons of the olive oil, salt and pepper to taste, and toss the carrots to fully coat with oil and seasoning. Bake until tender but not mushy, about 20 minutes.
- Meanwhile, make the dressing: In a large bowl, add the orange juice, Champagne vinegar, honey, and a pinch of salt and whisk to combine. Add the remaining 1 cup of oil in a slow stream, whisking continuously.
- When the carrots are finished, throw them in a serving bowl, top with a little dressing, and stir to combine. Eat them hot or cold.
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.
HONEY CITRUS CARROTS
Make and share this Honey Citrus Carrots recipe from Food.com.
Provided by Bergy
Categories Vegetable
Time 22m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Cook the carrots in apprx 1" of water for 10 minutes, they should still be slightly crisp so the time depends on the size/thickness of the carrots. Drain. While the carrots are cooking, mix together the melted butter, honey & grated citrus peel. Pour over the drained carrots and warm the carrots through over low heat until the carrots are glazed. Sprinkle with chopped parsley (optional).
CITRUS CARROT CAKE
Found this at www.allrecipes.com when I was in desperate pursuit of a good carrot cake recipe. I found the icing recipe elsewhere online. When this was finished and iced, I made some plain powdered sugar icing and colored it orange and green to make--you guessed it!--little carrots on top of the cake! It was beautiful and wonderful with the added citrus flavors! I froze half of this cake and it seemed to work just fine. It's also VERY cheap to make!
Provided by spatchcock
Categories Dessert
Time 1h55m
Yield 1 9x13 cake
Number Of Ingredients 22
Steps:
- CAKE INSTRUCTIONS: Stir together the flours, baking powder, cinnamon, and salt.
- In a large bowl, cream the butter or margarine with the sugars.
- Beat in the eggs, and then the citrus peels and juices.
- Stir in the carrots.
- Beat the flour mixture into the carrot mixture.
- Stir in the walnuts and raisins.
- Pour the batter into a greased and floured 9x13 inch pan.
- Bake at 350 degrees F for about 90 minutes, or until it tests done with a toothpick.
- Transfer to a rack to cool.
- FROSTING INSTRUCTIONS: Beat cream cheese, adding butter, orange rind, and vanilla.
- Add powdered sugar in thirds, beating.
- Frost cake, top with nuts.
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- Combine carrots and 2 cups water in heavy large skillet. Add all remaining ingredients except parsley. If needed, add enough water to just cover carrots. Bring to boil, stirring until sugar dissolves. Boil just until carrots are crisp-tender, stirring occasionally, 8 to 9 minutes. Using slotted spoon, transfer carrots to medium bowl; cool. Boil cooking liquid in skillet until slightly reduced, about 5 minutes. Transfer to small bowl. DO AHEAD Can be made 1 day ahead. Cover carrots and cooking liquid separately; chill.
- Bring reserved cooking liquid to boil in large skillet over medium-high heat. Add carrots and boil until just tender and liquid is thickened to light syrup consistency, stirring occasionally, about 5 minutes. Season with salt and pepper. Transfer to serving bowl. Sprinkle with parsley.
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