STIR-FRIED CARROTS
For a colorful side dish that's as good for you as it is good, Grace Yaskovic cooks up these fast and fail-proof carrots with rosemary fresh from her garden. "It's my hubby Tom's favorite way to do carrots," she shares, "and it just happens to be healthy, too!"
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- In a large skillet or wok, stir-fry carrots in oil until crisp-tender. Stir in the broth, rosemary and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 2-3 minutes or until liquid is reduced.
Nutrition Facts : Calories 106 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 176mg sodium, Carbohydrate 18g carbohydrate (11g sugars, Fiber 5g fiber), Protein 2g protein. Diabetic Exchanges
SHOESTRING CARROT FRIES
Provided by Sunny Anderson
Categories side-dish
Time 20m
Yield 2 to 4 servings
Number Of Ingredients 0
Steps:
- Heat 2 cups canola oil in a medium pot over medium-high heat until a deep-fry thermometer registers 325 degrees F. Pat dry one 10-ounce bag shredded carrots with paper towels. Working in batches, carefully fry the carrots, stirring occasionally, until crispy, 3 to 4 minutes. Remove with a slotted spoon to a paper towel-lined plate. Put 2 teaspoons cider vinegar in a food-safe spray bottle and spray the carrots. Sprinkle with salt, 2 tablespoons chopped mint and 1 teaspoon orange zest.
CARROT FRIES WITH KETCHUPY RANCH
Provided by Ree Drummond : Food Network
Categories side-dish
Time 30m
Yield 2 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 425 degrees F.
- Trim the ends off the carrots and halve crosswise. Halve the carrots lengthwise, then cut lengthwise again in half or thirds, depending on the size, to create equal-size sticks.
- In a mixing bowl, toss together the carrots, olive oil, pepper, garlic powder, salt and thyme. Transfer to a baking sheet and spread into a single layer. Bake, flipping halfway through, until the carrots are cooked through and the edges begin to crisp, 18 to 20 minutes.
- Meanwhile, mix together the ketchup and ranch in a small bowl. Serve the carrot fries with the ketchupy ranch.
PEGGI'S BUTTER FRIED CARROTS
This may be a fairly simple recipe, but to someone just starting to cook, it could mean the difference between an ok first dinner party where you might serve carrots heated up in water & an ALRIGHT dinner party that people really like eating. Any small thing you can do to a meal to enhance the flavor will be much more...
Provided by Peggi Anne Tebben
Categories Vegetables
Time 25m
Number Of Ingredients 4
Steps:
- 1. DRAIN CARROTS WELL, IF USING CANNED CARROTS. IF USING FRESH, SLICE.
- 2. MELT THE BUTTER IN SMALL CAST IRON SKILLET, IF YOU HAVE ONE.
- 3. IF USING CANNED CARROTS: PLACE CARROTS IN SKILLET ON MEDIUM HEAT & ADD A SMIDGEN OF SUGAR, ABOUT 1/8 tsp. DON'T MEASURE, JUST GUESS. SALT & PEPPER.
- 4. CONTINUE COOKING & STIRRING UNTIL BUTTER IS ALMOST GONE. THEY WILL START BROWNING. THIS IS GOOD. IF THEY AREN'T BROWN, COOK A LITTLE LONGER. DON'T OVER STIR AS THEY WILL MUSH.
- 5. IF USING FRESH CARROTS, DO STEPS 1, 2, 3 ABOVE, EXCEPT PLACE LID ON SKILLET TO STEAM THE CARROTS FOR THE FIRST 10 MINUTES. COOKING TIME WILL TAKE LONGER FOR FRESH. CONTINUE WITH STEP 4. WAIT TO ADD YOUR SEASONINGS TO CARROTS UNTIL THEY SOFTEN UP SOME, OR IT WILL JUST FALL OFF CARROTS & NOT ADHERE TO THEM.
FRIED CARROTS
Make and share this Fried Carrots recipe from Food.com.
Provided by Marlene.
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Clean,peel and slice carrots.
- Slice onion.
- Using cooking spray, spray fry pan and heat to medium.
- Add carrots and onions, salt and pepper to taste.
- Cover pan.
- When carrots and onions start sizzling, turn heat down to low, checking often and turning so they cook thoroughly or to your desired tenderness.
Nutrition Facts : Calories 33.2, Fat 0.2, Sodium 44.9, Carbohydrate 7.8, Fiber 2.1, Sugar 3.8, Protein 0.8
SHOESTRING CARROT FRIES
Provided by Food Network
Categories side-dish
Time 20m
Yield 2 to 4 servings
Number Of Ingredients 6
Steps:
- Put the oil in a medium pot and heat over medium-high heat until a deep-frying thermometer registers 325 degrees F. Line a plate with paper towels and put it next to the pot. Add the vinegar to a 3-ounce travel spray bottle and set aside.
- Line another plate with paper towels, put the carrots on the plate and pat with additional paper towels to dry thoroughly. This will prevent the oil from splattering when the carrots are added.
- Working in batches, fry the carrots until light brown and crispy, 2 to 3 minutes. Transfer to the paper towel-lined plate.
- Season the carrot fries with salt, sprinkle over the mint and orange zest and spray with a couple of spritzes of cider vinegar.
SAUTEED CARROTS
Steps:
- Peel the carrots and cut them diagonally in 1/4-inch slices. You should have about 6 cups of carrots. Place the carrots, 1/3 cup water, the salt, and pepper in a large (10- to 12-inch) saute pan and bring to a boil. Cover the pan and cook over medium-low heat for 7 to 8 minutes, until the carrots are just cooked through. Add the butter and saute for another minute, until the water evaporates and the carrots are coated with butter. Off the heat, toss with the dill or parsley. Sprinkle with salt and pepper and serve.
AIR-FRYER CARROTS
I love roasting carrots to bring out their sweetness. I think thyme really complements the flavor of these air-fryer carrots, but feel free to mix it up and use other herbs, like rosemary or tarragon. -Marlene Schott, Devine, Texas
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Preheat air fryer to 375°. In a large bowl, toss first 8 ingredients. Place carrots on greased tray in air-fryer basket. Cook until carrots are crisp-tender, 18-20 minutes, stirring occasionally. If desired, sprinkle with fresh thyme.
Nutrition Facts : Calories 88 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 230mg sodium, Carbohydrate 15g carbohydrate (7g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges
STIR-FRIED CUMIN CARROTS
Pair lightly spiced baby carrots with a zesty lemon, shallot, cumin and coriander dressing to make this fabulous side dish - a great accompaniment to your Sunday roast
Provided by Tom Kerridge
Categories Side dish
Time 20m
Yield Serves 8-10
Number Of Ingredients 9
Steps:
- Mix all the dressing ingredients together and set aside.
- Heat the oil in a wok, then add the carrots. Stir-fry for 3-4 mins until lightly charred, then add the garlic, cumin, chilli and a large pinch of salt. Cook for 2 mins more. Turn off the heat, toss through the dressing and a few chopped carrot tops, then serve.
Nutrition Facts : Calories 95 calories, Fat 9 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 1 grams protein, Sodium 0.1 milligram of sodium
AIR-FRIED CARROTS WITH BALSAMIC GLAZE
Honey-roasted carrots still warm from the air fryer are tossed with a buttery balsamic glaze and sprinkled with chives in this simple and quick weeknight side dish recipe.
Provided by Allrecipes
Categories Side Dish Vegetables Carrots Glazed Carrot Recipes
Time 20m
Yield 4
Number Of Ingredients 9
Steps:
- Brush an air fryer basket with olive oil.
- Whisk together 1 tablespoon olive oil, honey, salt, and pepper in a large bowl. Add carrots and toss to coat. Place carrots in the air fryer basket in a single layer, in batches, if needed.
- Cook in the air fryer at 390 degrees F (200 degrees C), stirring once, until tender, about 10 minutes. Transfer warm cooked carrots to a large bowl, add balsamic glaze and butter, and toss to coat. Sprinkle with chives and serve.
Nutrition Facts : Calories 116.7 calories, Carbohydrate 11.9 g, Cholesterol 7.6 mg, Fat 7.7 g, Fiber 3.3 g, Protein 0.8 g, SaturatedFat 2.5 g, Sodium 228 mg, Sugar 6.9 g
STIR-FRIED BALSAMIC GINGER CARROTS
The carrots need to be cut as uniformly as possible so that all the vegetables cook in the same amount of time. If the carrots are skinny (about 1/2 to 3/4 inch in diameter), simply cut them into 2-inch pieces; if they're medium (about 1 inch in diameter), cut lengthwise in half before cutting into 2-inch pieces; if they're large (about 1 1/2 to 2 inches in diameter), quarter lengthwise before cutting into 2-inch pieces. Blanching the carrots reduces the amount of oil necessary to stir-fry. Mince the ginger by hand; if you use a grater or microplane, the ginger will be too wet and will spatter in the oil.
Provided by Tara Parker-Pope
Time 15m
Yield 8 servings
Number Of Ingredients 10
Steps:
- In a 3-quart saucepan, bring 1 1/2 quarts water to a boil over high heat. Add 1/2 teaspoon of the salt and the carrots and return to a full boil, about 5 minutes. Boil for 2 additional minutes. Drain the carrots in a colander, shaking well to remove excess water. Combine the vinegar, sherry and soy sauce in a cup. Combine the sugar, pepper and the remaining 3/4 teaspoon salt in a small dish.
- Heat a 14-inch flat-bottomed wok or a 12-inch skillet over high heat until a drop of water evaporates within a second or two when added to the pan. Swirl in the oil by adding it to the sides of the pan and swirling the pan, then add the ginger and stir-fry no more than 10 seconds, until the ginger is fragrant. Add the carrots and stir-fry for 1 minute, until the carrots are well coated in oil and ginger. Swirl the vinegar mixture into the wok, sprinkle with the sugar mixture, and stir-fry for 1 minute, until the carrots are crisp-tender. Immediately transfer to a serving bowl and sprinkle with chives.
Nutrition Facts : @context http, Calories 75, UnsaturatedFat 3 grams, Carbohydrate 10 grams, Fat 4 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 226 milligrams, Sugar 5 grams, TransFat 0 grams
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