TAQUERIA-STYLE SPICY PICKLED CARROTS
Zanahorias en escabeche are those delish tangy, spicy carrots served alongside your favorite dishes at taquerias. They are easy to make and delicious to add to take your tacos, tortas, or any Mexican dishes. This is not a canning recipe, so keep them in the fridge. Refrigerate them for up to 4 weeks.
Provided by Buckwheat Queen
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled Pickled Vegetable Recipes
Time 1h50m
Yield 6
Number Of Ingredients 13
Steps:
- Whisk vinegar, water, and sea salt together in a small saucepan. Bring to a low boil over medium-high heat, reduce heat, and simmer until salt is completely dissolved, about 3 minutes. Set aside.
- Peel carrots and cut them into 1/2-inch diagonal slices. Cut onion into quarters. Cut each quarter into 3 strips. Cut stems off jalapenos and cut each jalapeno into 6 strips. Slightly crush each garlic clove.
- Warm oil in a nonstick skillet over medium heat, add carrots, and cook, stirring occasionally, for 6 minutes. Add bay leaves, peppercorns, oregano, and cumin seeds. Cook and stir for 2 minutes. Add onion, jalapenos, and garlic. Cook, stirring occasionally, until vegetables are tender and fragrant but not soft, about 15 minutes.
- Place vegetables in a 24-ounce wide-mouth canning jar. Pour in the cooled vinegar mixture until liquid reaches 1 inch from the top. Pour olive oil on top and secure the lid. Allow to cool to room temperature. The carrots are ready to serve after 1 hour but best after sitting for 24 hours.
Nutrition Facts : Calories 64.6 calories, Carbohydrate 8.2 g, Fat 3.4 g, Fiber 2.4 g, Protein 1 g, SaturatedFat 0.5 g, Sodium 335.2 mg, Sugar 3.7 g
OREGANO CARROTS
Make and share this Oregano Carrots recipe from Food.com.
Provided by Audrey M
Categories Vegetable
Time 1h10m
Yield 5 serving(s)
Number Of Ingredients 4
Steps:
- Wash and peel carrots.
- Slice carrots 1/4 inch thick.
- Make one layer of carrots, butter and oregano.
- Repeat.
- Add two Tablespoons of water.
- Cook for one hour at 350 degrees.
- Stir before serving.
ROASTED CARROTS
This dish is inspired by a roasted carrot antipasto I recently sampled at Oliveto Cafe in Oakland, Calif. The roasted carrots were tossed with lots of parsley and thyme, and I loved the way those bitter herbs offset the sweetness of the carrots.
Provided by Martha Rose Shulman
Categories easy, side dish
Time 1h
Yield Serves six
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees. Oil a sheet pan or a baking dish large enough to fit all of the carrots in a single layer. Place the carrots in a large bowl, and toss with the olive oil, salt, pepper, thyme and oregano.
- Spread in an even layer in the prepared pan or baking dish. Cover with foil, and place in the oven for 30 minutes. Uncover, and if the carrots are not yet tender, turn the heat down to 375 degrees and return to the oven for 10 to 15 more minutes until tender. Add the parsley, stir gently, and taste and adjust salt and pepper. Serve hot, warm or at room temperature.
Nutrition Facts : @context http, Calories 124, UnsaturatedFat 6 grams, Carbohydrate 15 grams, Fat 7 grams, Fiber 4 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 373 milligrams, Sugar 7 grams
MEDITERRANEAN OREGANO CARROTS
The oregano in this quick-and-easy recipe gives an unusual and lively mediterranean zip to the sweetness of carrots, one of our favorite vegetables.
Provided by JulieDRD
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Place carrots in a heavy pan with butter, water, and oregano.
- Cover and steam until carrots are crisp-tender.
- Remove cover and caramelize slightly.
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SAVOURY ROASTED CARROTS - LORD BYRON'S KITCHEN
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3.6/5 (44)Total Time 50 minsCategory Side DishCalories 91 per serving
- Line the carrots up on the baking sheet. Drizzle over the olive oil mixture and roll the carrots to cover the in the oil.
ROASTED CARROTS – WELLPLATED.COM
From wellplated.com
4.9/5 (15)Total Time 30 minsCategory Side DishCalories 114 per serving
- Preheat oven to 400 degrees and line a large baking sheet with parchment paper or a silicone mat. Set aside.
- Peel the carrots and trim the ends. If the carrots are very thick, slice them in halves or quarters so that all pieces are similar in size.
- In a large bowl, whisk together the tahini, olive oil, curry, cumin, and salt. Add the carrots, then with your hands, toss to coat the carrots in the tahini mixture.
- Spread the carrots in a single layer on the prepared baking sheet (use two sheets if needed—do not crowd the carrots, or they will steam instead of browning). Roast for 20 minutes, flip the carrots over, then continue roasting until tender and golden brown, about 15 additional minutes (35 minutes total). If using more than one pan, switch the pans’ positions halfway through. Serve warm.
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