Best Carrots With Cognac Recipes

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CARROTS WITH COGNAC



Carrots With Cognac image

Make and share this Carrots With Cognac recipe from Food.com.

Provided by lazyme

Categories     Vegetable

Time 45m

Yield 6 serving(s)

Number Of Ingredients 5

3 cups baby carrots
1 tablespoon walnut oil
1/4 cup cognac
2 teaspoons honey
1 teaspoon cinnamon

Steps:

  • Preheat oven to 400 degrees.
  • Tear a large sheet of aluminum foil.
  • Place carrots on foil and sprinkle with remaining ingredients.
  • Wrap up tightly and roast for 25 to 35 minutes until carrots are tender, yet crisp.
  • This recipe yields 6 servings; serving size: 1/2 cup.
  • Exchanges Per Serving: 2 Vegetable, 1/2 Polyunsaturated Fat.
  • Nutrition Facts: Calories 68; Calories from Fat 22; Total Fat 2g; Saturated Fat 0g; Cholesterol 0mg; Sodium 48mg; Carbohydrates 9g; Dietary Fiber 2g; Sugars 5g; Protein 1g.

Nutrition Facts : Calories 50.5, Fat 2.4, SaturatedFat 0.2, Sodium 50.1, Carbohydrate 7.5, Fiber 2.1, Sugar 5, Protein 0.4

BRANDY-GLAZED CARROTS



Brandy-Glazed Carrots image

Carrots sport a light brandy sauce for a beautiful side with mass appeal. -Tammy Landry, Saucier, Mississippi

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 12 servings.

Number Of Ingredients 7

3 pounds fresh baby carrots
1/2 cup butter, cubed
1/2 cup honey
1/4 cup brandy
1/4 cup minced fresh parsley
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

  • In a large skillet, bring 1/2 in. of water to a boil. Add carrots. Cover and cook for 5-9 minutes or until crisp-tender. Drain and set aside., In the same skillet, cook butter and honey over medium heat until butter is melted. Remove from heat; stir in brandy. Bring to a boil; cook until liquid is reduced to about 1/2 cup. Add the carrots, parsley, salt and pepper; heat through.

Nutrition Facts : Calories 153 calories, Fat 8g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 242mg sodium, Carbohydrate 21g carbohydrate (17g sugars, Fiber 2g fiber), Protein 1g protein.

CARROTS WITH COGNAC RECIPE



Carrots With Cognac Recipe image

Provided by á-170456

Number Of Ingredients 5

3 cups baby carrots
1 tablespoon walnut oil
1/4 cup cognac
2 teaspoons honey
1 teaspoon cinnamon

Steps:

  • Preheat oven to 400 degrees. Tear a large sheet of aluminum foil. Place carrots on foil and sprinkle with remaining ingredients. Wrap up tightly and roast for 25 to 35 minutes until carrots are tender, yet crisp. This recipe yields 6 servings. Serving size: 1/2 cup. Exchanges Per Serving: 2 Vegetable, 1/2 Polyunsaturated Fat. Nutrition Facts: Calories 68; Calories from Fat 22; Total Fat 2g; Saturated Fat 0g; Cholesterol 0mg; Sodium 48mg; Carbohydrates 9g; Dietary Fiber 2g; Sugars 5g; Protein 1g.

CARROTS WITH COGNAC



Carrots with Cognac image

A simple side dish from the American Diabetes Association.

Provided by Vicki Butts (lazyme)

Categories     Vegetables

Time 45m

Number Of Ingredients 5

3 c baby carrots
1 Tbsp walnut oil
1/4 c cognac
2 tsp honey
1 tsp cinnamon

Steps:

  • 1. Preheat oven to 400F degrees.
  • 2. Tear a large sheet of aluminum foil.
  • 3. Place carrots on foil and sprinkle with remaining ingredients.
  • 4. Wrap up tightly and roast for 25 to 35 minutes until carrots are tender, yet crisp.
  • 5. This recipe yields 6 servings; serving size: 1/2 cup. Exchanges Per Serving: 2 Vegetable Nutrition Facts: Calories 68; Calories from Fat 22; Total Fat 2g; Saturated Fat 0g; Cholesterol 0mg; Sodium 48mg; Carbohydrates 9g; Dietary Fiber 2g; Sugars 5g; Protein 1g.

BRANDY GLAZED CARROTS



Brandy Glazed Carrots image

This is a quick and easy vegetable side dish that looks and tastes great. Best of all, it can be prepared one or two days in advance!

Provided by Joanne Marie

Categories     Side Dish     Vegetables     Carrots     Glazed Carrot Recipes

Time 55m

Yield 6

Number Of Ingredients 8

2 pounds carrots, trimmed and peeled
2 tablespoons butter
1 tablespoon brown sugar
1 tablespoon brandy
⅓ cup fresh orange juice
1 teaspoon cornstarch, or as needed
salt and ground black pepper to taste
1 teaspoon minced fresh parsley

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add carrots, cover, and steam until tender, 7 to 8 minutes. Transfer to a 9x13-inch baking dish.
  • Melt butter in a saucepan over medium heat and stir in brown sugar until dissolved; add brandy, orange juice, and cornstarch. Stirring constantly, bring sauce to a boil, reduce heat to low, and simmer until thick, about 1 minute. Pour sauce over carrots in baking dish. Season with salt and pepper.
  • Bake in the preheated oven until bubbling, about 30 minutes. Garnish with parsley.

Nutrition Facts : Calories 119.9 calories, Carbohydrate 18.6 g, Cholesterol 10.2 mg, Fat 4.2 g, Fiber 4.3 g, Protein 1.6 g, SaturatedFat 2.5 g, Sodium 132.6 mg, Sugar 10.5 g

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