Sweet And Sour Carrots Recipes

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SWEET-AND-SOUR CARROTS

Provided by Food Network Kitchen

Categories     side-dish

Time 20m

Number Of Ingredients 0



Sweet-and-Sour Carrots image

Steps:

  • Halve 1 pound carrots lengthwise and cut into 3-inch pieces; steam until tender, about 15 minutes. Meanwhile, simmer 2 tablespoons cider vinegar, 1 tablespoon olive oil, 2 teaspoons sugar, 1 smashed garlic clove and a pinch of salt until syrupy, about 3 minutes. Add a pinch of red pepper flakes. Season the carrots with salt and drizzle with the sweet-and-sour sauce. Top with chopped parsley.

SWEET & SOUR CARROTS

"I wanted to try serving carrots differently and everyone raved over these." You'll love the combination of flavors and colors. Delores Romyn - Stratton, Ontario

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 6 servings.

Number Of Ingredients 8



Sweet & Sour Carrots image

Steps:

  • Place 1 in. of water and carrots in a large saucepan. Bring to a boil. Reduce heat; cover and simmer for 7-9 minutes or until crisp-tender. Add green pepper. Cover and cook 3 minutes longer or until tender. Drain and set aside. , Drain pineapple, reserving juice; add enough water to the juice to measure 3/4 cup. Set pineapple aside. In a large saucepan, combine the sugar, cornstarch and salt. Stir in the pineapple juice mixture, vinegar and soy sauce until smooth. Bring to a boil. Cook and stir for 2 minutes or until thickened and bubbly. Stir in the reserved carrots and pineapple; heat through.

Nutrition Facts : Calories 123 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 459mg sodium, Carbohydrate 30g carbohydrate (22g sugars, Fiber 3g fiber), Protein 1g protein.

1 pound medium carrots, cut into 1-inch slices
1 medium green pepper, cut into 1-inch chunks
1 can (20 ounces) unsweetened pineapple chunks, undrained
1/4 cup sugar
1 tablespoon cornstarch
1/2 teaspoon salt
2 tablespoons cider vinegar
2 tablespoons reduced-sodium soy sauce

SWEET AND SOUR CARROTS

This is an easy and tasty new way to make carrots. Mom makes this alot when we have guests, and it's always the first dish to run out.

Provided by Emoximuu

Categories     Vegetable

Time 20m

Yield 2/3 cup, 4 serving(s)

Number Of Ingredients 8



Sweet and Sour Carrots image

Steps:

  • Boil sliced carrots until crips-tender; drain and remove from pan.
  • In the same pan combine all other ingredients, cook over medium until bubbly.
  • Add carrots back into the pan, stir and cook until heated through.

3 cups sliced carrots
4 green onions, chopped
1/4 cup unsweetened pineapple juice
2 tablespoons honey
2 tablespoons butter
1 tablespoon vinegar
1 teaspoon cornstarch
1 teaspoon soy sauce

SWEET AND SOUR CARROTS OR COPPER PENNIES

Provided by Food Network

Categories     side-dish

Time 50m

Number Of Ingredients 9



Sweet and Sour Carrots or Copper Pennies image

Steps:

  • Dice carrots then cook in boiling water until tender yet crisp. Drain and allow to cool. Combine tomato soup, vegetable oil, sugar, vinegar, dry dill and salt and bring to a simmer. Let cool to room temperature. Pour mixture over carrots. Add green pepper and onion along with the mix and carrots.

2 pounds carrots
1 can tomato soup
1 cup vegetable oil
1 cup sugar
2 cups vinegar
1 teaspoon dry dill
1 teaspoon salt
1 large green pepper, diced
1 large onion, diced

SWEET CARROTS

Here's a flavorful way to dress up carrots without a lot of fuss. Simply steam the good-for-you veggies, then season with butter, brown sugar, vinegar and a sprinkling of chives. The carrots are not only colorful, but they're tasty, too. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Side Dishes

Time 15m

Yield 2 servings.

Number Of Ingredients 6



Sweet Carrots image

Steps:

  • Place carrots in a steamer basket. Place in a saucepan over 1 in. of water; bring to a boil. Cover and steam until tender, 5-8 minutes. Transfer carrots to a large bowl. Add the brown sugar, butter, vinegar and salt; toss until butter is melted and carrots are coated. Sprinkle with chives.

Nutrition Facts : Calories 72 calories, Fat 2g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 247mg sodium, Carbohydrate 13g carbohydrate (10g sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges

1-1/2 cups baby carrots
2 teaspoons brown sugar
1 teaspoon butter
1 teaspoon white wine vinegar
1/8 teaspoon salt
2 teaspoons minced chives

SWEET AND SOUR SHREDDED CARROTS

Make and share this Sweet and Sour Shredded Carrots recipe from Food.com.

Provided by Mercy

Categories     Vegetable

Time 15m

Yield 4 serving(s)

Number Of Ingredients 6



Sweet and Sour Shredded Carrots image

Steps:

  • In a small saucepan, combine vinegar, water, sugar and salt.
  • Place over medium heat and cook, stirring occasionally, until sugar dissolves.
  • Place carrots in a heatproof bowl and pour hot vinegar mixture over carrots.
  • Add fish sauce, stir to combine, and let cool.
  • Place in a covered container and refrigerate for up to a month.

Nutrition Facts : Calories 132.2, Fat 0.2, Sodium 550.3, Carbohydrate 33.1, Fiber 2.3, Sugar 28.9, Protein 1

3/4 cup rice vinegar
1/2 cup water
1/2 cup sugar
1/4 teaspoon salt
3 cups shredded carrots
1 tablespoon fish sauce

TíA ROSA AND RUTH EICHNER'S SWEET-AND-SOUR CARROTS

The novelist Julia Alvarez grew up in the Dominican Republic; her husband, Bill Eichner, is the son of tenant farmers in Nebraska. Dinner at the couple's Vermont home is a study in how far-flung flavors have enriched the simple sturdy fare of America. Dr. Eichner spent hours coaxing Alcarez's mother, her aunts, and her cousins (not to mention, Ana, the family cook) into giving him the broad outlines of their family's dishes-sweet-and-sour carrots, spicy Caribbean chicken, red beans and rice, and bread pudding. He tested the recipes on his parents, Ruth and John, who now live a couple of minutes away. Ruth, herself an accomplished cook, really liked the recipe for sweet-and-sour carrots.

Provided by Molly O'Neill

Yield Serves 8

Number Of Ingredients 9



Tía Rosa and Ruth Eichner's Sweet-and-Sour Carrots image

Steps:

  • 1. Boil the whole carrots until tender, then cut into 1/2-inch rounds. Steam the bell peppers and onions until tender. Combine all the vegetables in a large crock or bowl.
  • 2. Combine the vinegar and the sugar in a saucepan over low heat. Cook for 5 minutes, stirring to dissolve the sugar. Stir in the tomato puree, mustard, and Worcestershire. Remove from the heat. Pour over the vegetables and stir together well. Taste and adjust seasoning with salt and pepper. Cover and chill for at least 2 hours before serving.

2 pounds carrots, peeled
3 green bell peppers, cut into 1-inch squares
3 yellow onions, cut into 1-inch wedges
3/4 cup cider vinegar
3/4 cup sugar
1 cup tomato puree
1 teaspoon mustard powder
1 teaspoon Worcestershire sauce
Kosher salt and freshly ground black pepper

SWEET-AND-SOUR BABY CARROTS

Categories     Vegetable     Side     Roast     Passover     Vegetarian     Vinegar     Carrot     Spring     Healthy     Kosher     Vegan     Gourmet     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 6 servings

Number Of Ingredients 4



Sweet-and-Sour Baby Carrots image

Steps:

  • Preheat the oven to 425°F.
  • Toss carrots with oil and salt and pepper to taste in a shallow (1-inch-deep) baking pan. Roast in middle of oven, stirring once, until barely tender, about 20 minutes. Leave oven on.
  • Stir together vinegar and sugar until sugar is dissolved. Drizzle over carrots, shaking pan to coat, then roast until carrots are tender and vinegar is evaporated, 5 to 8 minutes more.

2 pounds baby carrots, peeled and green tops trimmed to 1 1/2 inches
1 tablespoon extra-virgin olive oil
1/4 cup red-wine vinegar
1 1/2 tablespoons sugar

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