Best Spiced Carrots Recipes

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OVEN-ROASTED SPICED CARROTS



Oven-Roasted Spiced Carrots image

I started roasting veggies and serving them often with dinner. Now my children say, "Is it OK to finish the veggies?" Pinch me. -Joan Duckworth, Lee's Summit, Missouri

Provided by Taste of Home

Categories     Side Dishes

Time 40m

Yield 8 servings.

Number Of Ingredients 12

2 pounds medium carrots, peeled and cut into 2-inch pieces
3 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon pepper
1/4 teaspoon chili powder
1/4 teaspoon paprika
1/8 teaspoon ground ginger
1/8 teaspoon ground cinnamon
Dash ground cloves
Dash cayenne pepper

Steps:

  • Preheat oven to 400°. In a large bowl, toss carrots with oil. Mix seasonings; sprinkle over carrots and toss to coat., Arrange carrots in a single layer in a 15x10x1-in. baking pan coated with cooking spray. Roast 25-30 minutes or until lightly browned and crisp-tender, stirring occasionally.

Nutrition Facts : Calories 93 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 228mg sodium, Carbohydrate 11g carbohydrate (5g sugars, Fiber 3g fiber), Protein 1g protein. Diabetic Exchanges

MOROCCAN-SPICED ROASTED CARROTS



Moroccan-Spiced Roasted Carrots image

Roasted carrots with Moroccan spice blend. Fast and easy, and pairs well with any meat!

Provided by kelljob

Categories     100+ Everyday Cooking Recipes     Vegan     Side Dishes

Time 40m

Yield 6

Number Of Ingredients 9

2 pounds carrots, cut into thick slices
¼ cup olive oil
2 tablespoons lemon juice
2 teaspoons white sugar
1 teaspoon ground cumin
½ teaspoon ground cinnamon
½ teaspoon garlic powder
⅛ teaspoon cayenne pepper, or to taste
aluminum foil

Steps:

  • Preheat the oven to 450 degrees F (230 degrees C).
  • Toss carrots in a bowl with olive oil, lemon juice, sugar, cumin, cinnamon, garlic powder, and cayenne pepper. Transfer to a large roasting pan and arrange in a single layer.
  • Roast in the preheated oven, turning often, 20 to 30 minutes.

Nutrition Facts : Calories 150.9 calories, Carbohydrate 16.8 g, Fat 9.5 g, Fiber 4.4 g, Protein 1.5 g, SaturatedFat 1.3 g, Sodium 105.3 mg, Sugar 8.8 g

SPICED CARROTS



Spiced Carrots image

Carrots cooked in wine with raisins and spices.

Provided by Beth Bean Fox-Ebert

Categories     Side Dish     Vegetables     Carrots

Time 55m

Yield 6

Number Of Ingredients 8

1 ½ pounds carrots, sliced
⅓ cup white wine, or more to taste
6 tablespoons margarine
½ teaspoon ground nutmeg
½ teaspoon ground cinnamon
¼ teaspoon ground ginger
⅔ cup raisins
2 tablespoons light brown sugar

Steps:

  • Stir carrots, wine, margarine, nutmeg, cinnamon, and ginger together in a saucepan; bring to a boil, reduce heat to medium-low, and simmer, adding more wine as necessary, until carrots are tender, about 30 minutes.
  • Stir raisins and brown sugar into carrot mixture. Bring mixture to a simmer and cook until carrots are glazed and flavors combine, about 15 minutes.

Nutrition Facts : Calories 226.6 calories, Carbohydrate 30.6 g, Fat 11 g, Fiber 4 g, Protein 1.8 g, SaturatedFat 2 g, Sodium 206.5 mg, Sugar 20.9 g

MOROCCAN SPICED CARROTS



Moroccan spiced carrots image

Create a carrot sensation with this simple idea for a dressing and experiment with your favourite veg

Provided by Good Food team

Categories     Buffet, Dinner, Side dish, Supper

Time 15m

Number Of Ingredients 5

500g carrot , halved and cut into thin rounds
2 tbsp extra-virgin olive oil
harissa paste
1 tbsp lemon juice
handful chopped coriander , plus extra

Steps:

  • Place the carrots in a steamer set over a pan of boiling water and cook for 7-10 mins until just soft. Mix together the remaining ingredients, then toss the warm carrots through the dressing.
  • Sprinkle with extra chopped coriander to serve.

Nutrition Facts : Calories 95 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 9 grams sugar, Fiber 3 grams fiber, Protein 1 grams protein, Sodium 0.1 milligram of sodium

CUMIN-SPICED ROASTED CARROTS



Cumin-spiced roasted carrots image

Seasoned with thyme, rosemary, garlic and cumin, these buttery roasted carrots are so tender and full of flavour that they're sure to be the star side of Sunday dinner

Provided by Good Food team

Categories     Side dish

Time 45m

Number Of Ingredients 9

6-8 medium carrots
1 thyme sprig
1 rosemary sprig
2 garlic cloves , lightly crushed
2 star anise
1 bay leaf
1 tsp olive oil
1 large knob of butter
1 tbsp cumin seeds

Steps:

  • Put the carrots, thyme, rosemary, garlic, star anise and bay leaf in a saucepan and just cover with water. Season well with sea salt and bring to the boil. Simmer the carrots slowly for about 30 mins until soft and tender, then remove from the heat and allow to cool. Once cooled, remove the carrots from the water with a slotted spoon, pat dry with kitchen paper, transfer to a plate and put in the fridge for 20 mins until completely chilled.
  • In a large frying pan, heat the olive oil to just under smoking, then fry the carrots for about 5 mins until golden brown all over. Turn the heat down, add the butter and cumin seeds, roll the carrots around until they are lovely and glossy, then remove and serve.

Nutrition Facts : Calories 63 calories, Fat 6 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 7 grams sugar, Fiber 3 grams fiber, Protein 1 grams protein, Sodium 0.1 milligram of sodium

SPICED BEEF STEW WITH CARROTS AND CHICKPEAS



Spiced Beef Stew with Carrots and Chickpeas image

This hearty dinner recipe combines beef with bell pepper, carrots, chickpeas, and Ethiopian berbere seasoning-a spice blend of up to twenty ingredients including chile, paprika, ginger, and garlic. The result is a fragrant stew that will perk up winter palates and delight the senses. To soak up every delicious drop, serve it over a bed of fluffy couscous.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Time 3h25m

Number Of Ingredients 15

2 pounds beef chuck (preferably grass-fed), cut into 2-inch pieces
Kosher salt and freshly ground pepper
Unbleached all-purpose flour, for dusting
3 tablespoons extra-virgin olive oil
1 red onion, chopped
1 red bell pepper, ribs and seeds removed, chopped
2 tablespoons tomato paste
2 teaspoons berbere seasoning
2 tablespoons Worcestershire sauce
3/4 cup dry red wine, such as Cabernet Sauvignon
3 1/2 cups low-sodium chicken broth
4 carrots (8 ounces), peeled and cut into 1 1/2-inch pieces
1 can (15.5 ounces) chickpeas, drained and rinsed
Fresh mint leaves, for serving
Cooked couscous, warmed, for serving

Steps:

  • Generously season beef with salt and pepper. Dust with flour and shake off excess. Heat a Dutch oven or other heavy-bottomed pot over medium-high, and swirl in 2 tablespoons oil.
  • Add half of beef in a single layer and cook, turning a few times, until browned in places, 5 to 7 minutes. Transfer to a plate, leaving fat in pot. Brown remaining beef; transfer to plate.
  • Preheat oven to 350°F. Swirl remaining 1 tablespoon oil into pot, still over medium-high heat. Cook onion and bell pepper until onions are golden, 3 to 4 minutes. Add tomato paste and berbere seasoning and cook, stirring frequently, until tomato paste is caramelized, 1 minute. Add Worcestershire sauce and wine; boil until mostly evaporated.
  • Return beef and any accumulated juices to pot along with broth. Bring to a boil. Cover pot, transfer to oven, and cook 1 1/2 hours. Remove pot from oven and stir carrots into stew. Cover and continue cooking in oven until beef is fork-tender and carrots are easily pierced with the tip of a knife, about 1 hour more. Stir in chickpeas; return to oven for 5 minutes more, just to heat through.
  • Ladle stew into shallow bowls, sprinkle with mint, and serve. Cooled stew can be transferred to an airtight container and refrigerated up to 2 days, or frozen up to 3 months.

GLAZED SALMON WITH SPICED CARROTS



Glazed Salmon with Spiced Carrots image

Get ready for a fantastic one-pan dinner bursting with flavor. We broil this honey-mustard glazed salmon and serve it with carrots tossed in a spiced lime and almond dressing boosted with fresh mint.

Provided by Food Network Kitchen

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 12

4 tablespoons extra-virgin olive oil, plus more for the pan
1 pound carrots, thinly sliced
2 tablespoons honey or agave nectar
1 tablespoon Dijon mustard
2 tablespoons fresh lime juice, plus lime wedges for serving
4 6-ounce center-cut salmon fillets (about 1 1/2 inches thick)
Kosher salt and freshly ground pepper
1/2 teaspoon ground coriander
1/4 teaspoon ground cumin
Pinch of ground cinnamon
1/3 cup roughly chopped fresh mint
1/4 cup sliced almonds

Steps:

  • Preheat the broiler. Lightly oil the broiler pan. Toss the carrots with 1 tablespoon olive oil in a bowl, then spread out on one side of the pan. Broil until the carrots begin to soften, 2 to 3 minutes.
  • Meanwhile, whisk 2 tablespoons olive oil, the honey, mustard and 1 tablespoon lime juice in a small bowl. Brush the tops and sides of the salmon with the glaze. Put the salmon, skin-side down, on the other side of the broiler pan next to the carrots and season with salt and pepper. Broil until the salmon is golden brown and just cooked through and the carrots are crisp-tender, 5 to 7 minutes.
  • Whisk the remaining 1 tablespoon each olive oil and lime juice, the coriander, cumin, cinnamon, mint and almonds in a bowl. Add the carrots and toss to combine; season with salt and pepper. Serve the salmon with the carrots and lime wedges.

SPICED CARROTS & BUTTERNUT SQUASH



Spiced Carrots & Butternut Squash image

When I've got a lot going on, my slow cooker is my go-to tool for cooking veggies. I toss in cumin and chili powder to bring out the natural sweetness of carrots and squash. -Courtney Stultz, Columbus, Kansas

Provided by Taste of Home

Categories     Side Dishes

Time 4h15m

Yield 6 servings.

Number Of Ingredients 9

5 large carrots, cut into 1/2-inch pieces (about 3 cups)
2 cups cubed peeled butternut squash (1-inch pieces)
1 tablespoon balsamic vinegar
1 tablespoon olive oil
1 tablespoon honey
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon chili powder

Steps:

  • Place carrots and squash in a 3-qt. slow cooker. In a small bowl, mix remaining ingredients; drizzle over vegetables and toss to coat. Cook, covered, on low 4-5 hours or until vegetables are tender. Gently stir before serving.

Nutrition Facts : Calories 85 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 245mg sodium, Carbohydrate 16g carbohydrate (8g sugars, Fiber 3g fiber), Protein 1g protein. Diabetic Exchanges

SKILLET PORK TENDERLOIN WITH SPICED CARROTS AND COUSCOUS



Skillet Pork Tenderloin with Spiced Carrots and Couscous image

Spiced pork tenderloin, lemon-ginger carrots and apricot studded-couscous all play nicely together in this speedy one-pan weeknight dinner (your dishwasher will thank you). Consider the pumpkin pie spice your secret weapon -- its blend of unique spices gives you major bang in just one ingredient.

Provided by Food Network Kitchen

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 11

1 1/2 teaspoons pumpkin pie spice
1 1/2 teaspoons ground cumin
Kosher salt and freshly ground black pepper
1 pork tenderloin, trimmed (about 1 pound)
2 tablespoons olive oil
1/4 teaspoon ground ginger
3 medium carrots, cut 1/4 inch thick on the bias
1/2 lemon, thinly sliced and then quartered
1 cup couscous
1/2 cup dried apricots, chopped
2 cups lightly packed baby spinach

Steps:

  • Mix together the pumpkin pie spice, 1 teaspoon cumin, 2 teaspoons salt and a few grinds of pepper in a small bowl. Rub the spice mix all over the pork tenderloin.
  • Heat 1 tablespoon of the oil in a large skillet over medium-high heat until very hot. Add the pork tenderloin down the center of the skillet. Cook the pork, flipping occasionally and keeping it in the center of the skillet, until browned on all sides, about 5 minutes.
  • While the pork cooks, toss together the ginger, carrots, lemons, remaining 1/2 teaspoon cumin and 1 teaspoon salt in a small bowl. Add the remaining 1 tablespoon oil to one side of the pork tenderloin in the skillet and then add the carrot mixture, spreading it out in an even layer. (Leave the other side of the pork empty.) Reduce the heat to low, cover the skillet and cook until the carrots are bright orange and just start to become tender, about 8 minutes.
  • Meanwhile, mix together the couscous, apricots and 1 1/2 teaspoons salt in a medium bowl. Add the couscous mixture and 1 1/2 cups water to the empty side of the skillet. Pile the spinach on top of the carrots, cover the skillet and cook until the couscous is fluffy and tender and an instant-read thermometer inserted into the thickest part of the pork has reached about 150 degrees F, about 10 minutes. Remove the pork to a cutting board and slice. Serve with the carrots and couscous.

GLAZED SPICED CARROTS



Glazed Spiced Carrots image

Glazed carrots are a classic side dish for all kinds of special occasions. They're the perfect accompaniment for all kinds of main entrees. This recipe is very easy to put together, leaving your oven and stove top free for other cooking creations. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Side Dishes

Time 6h10m

Yield 6 servings.

Number Of Ingredients 11

2 pounds small carrots
1/2 cup peach preserves
1/2 cup butter, melted
1/4 cup packed brown sugar
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/8 teaspoon ground nutmeg
2 tablespoons cornstarch
2 tablespoons water
Toasted chopped pecans, optional

Steps:

  • Place carrots in a 3-qt. slow cooker. Combine the preserves, butter, brown sugar, vanilla, cinnamon, salt and nutmeg. Combine cornstarch and water until smooth; stir into preserve mixture. Pour over carrots., Cover and cook on low for 6-8 hours or until tender. Stir carrots; sprinkle with pecans if desired.

Nutrition Facts : Calories 290 calories, Fat 15g fat (10g saturated fat), Cholesterol 40mg cholesterol, Sodium 327mg sodium, Carbohydrate 39g carbohydrate (32g sugars, Fiber 3g fiber), Protein 1g protein.

BERBERE-SPICED ROASTED CARROTS, CHICKPEAS AND ONIONS



Berbere-Spiced Roasted Carrots, Chickpeas and Onions image

This is one of my favorite sheet pan meals. The protein from the chickpeas makes it a complete meal, especially with a cooling dollop of Greek yogurt on the side. You could also use this as a side to roasted chicken or fish fillets or toss with hearty, leafy greens for a substantial fall or winter salad. Feel free to substitute other canned beans or vary the root vegetables (a few parsnips are really nice!) to suit your taste.

Provided by Food Network

Categories     side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 24

1 pound medium carrots, peeled, ends trimmed (about 4)
1 large red onion, trimmed and cut into 1-inch dice
One 15.5-ounce can chickpeas, drained and rinsed
2 tablespoons extra-virgin olive oil
2 tablespoons Berbere, recipe follows
Kosher salt
5 tablespoons Berbere, recipe follows
1/4 cup red wine
2 tablespoons honey
Kosher salt
1/4 cup New Mexico chile powder
2 tablespoons sweet paprika
1 teaspoon ground cayenne
1/2 teaspoon ground cardamom
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon ground ginger
1/2 teaspoon mustard powder
1/2 teaspoon granulated onion
1/4 teaspoon ground allspice
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon garlic powder
1/4 teaspoon ground nutmeg

Steps:

  • For the carrots and onions: Preheat the oven to 400 degrees F with a rimmed baking sheet on the bottom rack. To cut the carrots, hold a carrot at a 45-degree angle on your cutting board and slice a 1-inch chunk off, rotate the carrot a quarter turn and slice off another chunk. Continue to the end of the carrot and cut all of the carrots this way. (This is a "roll" or "oblique cut," a good technique for cutting long vegetables to give lots of surface area for browning.) Toss the carrots in a large bowl with the onion, chickpeas, olive oil, berbere and 1/2 teaspoon salt. Spread on the preheated baking sheet and roast until the vegetables are tender and nicely caramelized, about 25 minutes.
  • For the awaze sauce: While the carrots and onions roast, place the berbere in a small bowl. Stir in the red wine, honey and 1 teaspoon salt. The sauce should be thick but still able to drizzle. (This makes more awaze than you'll need for the recipe, but it keeps for up to a week in the fridge in an airtight container).
  • Mound the carrots and onions on a serving platter and drizzle with a few tablespoons of awaze sauce. Serve warm.
  • Combine all the spices in a small skillet. Toast over medium-low heat, stirring constantly, until fragrant, about 2 minutes. Let cool completely. This spice blend will keep, tightly sealed, in your pantry for several months. For longer storage, keep in the freezer. Makes about 1/2 cup.

MASHED SPICED CARROTS



Mashed Spiced Carrots image

This is a cooking light recipe that makes mashed carrots tasty. Canbe vegan by subbing out for the butter.

Provided by ladypit

Categories     Vegetable

Time 35m

Yield 4 1/2 cup servings

Number Of Ingredients 5

3 1/2 cups sliced carrots (1/4 inch thick)
2 tablespoons sugar
2 tablespoons orange juice
1 tablespoon butter
1 dash ground cinnamon

Steps:

  • Put the carrots in a pan and cover them with water.
  • Bring to a boil.
  • Cover and reduce the heat.
  • Simmer for 20 minutes or until they are very tender.
  • Drain them.
  • Put the carrots in a bowl and add the other ingredients and then mash to the consistency you want.

SPICED GLAZED CARROTS WITH SHERRY & CITRUS



Spiced Glazed Carrots with Sherry & Citrus image

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

2 bunches of thin carrots (2 pounds), cut into 1" pieces (about 4 cups)
2 tablespoons (1/4 stick) unsalted butter
1/2 teaspoon kosher salt plus more for seasoning
12 whole black peppercorns
1 bay leaf
1 tablespoon fresh clementine juice or orange juice
2 tablespoons Sherry or sweet vermouth, divided
2 pinches ground cloves
1 tablespoon fresh tarragon leaves
1/4 teaspoon freshly grated clementine zest or orange zest

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.

MOROCCAN SPICED CHICKEN STEW WITH CARROTS



Moroccan Spiced Chicken Stew With Carrots image

Make and share this Moroccan Spiced Chicken Stew With Carrots recipe from Food.com.

Provided by katii

Categories     Stew

Time 2h5m

Yield 2-3 cups, 2 serving(s)

Number Of Ingredients 13

3 -4 carrots, scrubbed and cut into 1-1/2 inch lengths
2 boneless skinless chicken breasts, cut into large chunks
1 garlic clove, thinly sliced
1 cinnamon stick
1/4 teaspoon cumin
1/4 teaspoon ginger
1/4 teaspoon allspice
1/4 teaspoon clove
salt and pepper
1 cup chicken broth
2 tablespoons golden raisins
1/4 cup cilantro leaf (optional)
gluten-free curry gravy mix (optional)

Steps:

  • Place carrots in an oven-proof pot.
  • Toss chicken with spices; add to pot.
  • Pour chicken broth overtop.
  • Cover and bake at 350* for 1 1/2-2 hours, until chicken is tender.
  • Add raisins and cook 10 minutes more.
  • Top with cilantro leaves, if desired.
  • Mix cooking liquid with curry gravy powder until thickened, if desired, and serve overtop of chicken.
  • Enjoy!

SPICED CARROTS WITH PISTACHIOS



Spiced Carrots with Pistachios image

Satisfy everyone during the holidays with this side that mixes carrots with pistachios and raisins. It's gluten free, vegan and vegetarian, too. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 8 servings.

Number Of Ingredients 8

2 pounds carrots, cut into sticks
1/4 cup butter
1/4 cup packed brown sugar
1/2 teaspoon apple pie spice
1/4 teaspoon salt
1/8 teaspoon white pepper
1/2 cup golden raisins
1/3 cup pistachios

Steps:

  • Place carrots in a large saucepan; add 1 in. of water. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until crisp-tender. Drain and set aside. , In the same pan, combine the butter, brown sugar, pie spice, salt and pepper; cook and stir until butter is melted. Add carrots, raisins and pistachios; cook and stir over medium heat for 5 minutes or until glazed.

Nutrition Facts : Calories 181 calories, Fat 8g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 223mg sodium, Carbohydrate 26g carbohydrate (18g sugars, Fiber 4g fiber), Protein 3g protein.

OVEN-ROASTED QUINOA WITH SPICED APPLES, CARROTS AND RED ONIONS



OVEN-ROASTED QUINOA WITH SPICED APPLES, CARROTS AND RED ONIONS image

Categories     Vegetable     Side     Dinner     Apple     Carrot     Fall

Yield 4 servings

Number Of Ingredients 11

½ teaspoon ground cardamom
½ teaspoon ground coriander
½ teaspoon freshly ground black pepper
1 teaspoon kosher salt
3 medium carrots--peeled, halved lengthwise and sliced on a bias into 1-inch pieces
1 medium apple--halved, cored and sliced into 1-inch cubes
1 medium red onion, halved and thinly sliced
1½ tablespoons extra-virgin olive oil
1 cup quinoa, rinsed
Zest of ½ lemon plus 2 teaspoons lemon juice
¼ cup finely chopped flat-leaf parsley

Steps:

  • 1. Preheat the oven to 425°. In a small bowl, stir together cardamom, coriander, pepper and ¾ teaspoon salt. In a 9--by-13-inch baking dish, add the carrots, apple, red onion and olive oil. Add the spice mixture and stir to combine. 2. In an 8- or 9-inch baking dish, add the rinsed quinoa and spread into an even layer. Place the quinoa and vegetables in the oven. Toast the quinoa until fragrant and golden, about 8 minutes, then pour 2 cups water over the quinoa and loosely cover the pan with a sheet of aluminum foil. Cook the quinoa until it uncoils and looks fluffy, 15 to 20 minutes. Remove the quinoa from the oven, fluff with a fork, re-cover with foil and set aside. 3. Meanwhile, continue to roast the vegetables, stirring occasionally, until the onions start to blacken around the edges and the carrots are tender, about 30 minutes total. 4. Transfer the quinoa to a serving dish. Stir in the remaining ¼ teaspoon salt, the lemon zest and lemon juice, then the parsley. Serve alongside the roasted vegetables.

SPICED GLAZED CARROTS WITH DILL



Spiced Glazed Carrots With Dill image

This recipe, taken from North African Cooking, by Walden, is a twist on traditional Tunisian Mzoura.

Provided by Linky

Categories     Vegetable

Time 17m

Yield 4 serving(s)

Number Of Ingredients 7

1 lb carrot, cut into thin sticks
1/4 cup butter
1 tablespoon sugar
1/2 inch piece ginger, shredded
1 orange, grated rind
salt and pepper
2 -4 sprigs dill, chopped for garnish

Steps:

  • Place ingredients into saucepan; cover with water.
  • Bring to boil, simmer about 12 minutes, until carrots are tender and liquid has evaporated. (Shake pan so carrots don't stick.).
  • Garnish with dill.

Nutrition Facts : Calories 175.9, Fat 11.8, SaturatedFat 7.3, Cholesterol 30.5, Sodium 179.7, Carbohydrate 17.9, Fiber 4, Sugar 11.6, Protein 1.5

CHILI SPICED CARROTS



Chili Spiced Carrots image

Cumin, chili powder, and lemon zest are commonly used in Indian, Middle Eastern, and Mediterranean cooking.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time 45m

Number Of Ingredients 9

2 teaspoons olive oil
2 cloves garlic, minced
1 1/2 teaspoons chili powder
1/2 teaspoon ground cumin
2 pounds carrots, sliced diagonally 1/2 inch thick
1 teaspoon freshly grated lemon zest
2/3 cup water
Coarse salt
2 tablespoons fresh lemon juice

Steps:

  • In a large nonstick skillet, heat olive oil over low heat. Add garlic cloves, and cook until tender, about 2 minutes. Stir in chili powder and ground cumin; cook 1 minute.
  • Add carrots, lemon zest, water, and coarse salt; bring to a boil. Reduce to a simmer; cover, and cook until carrots are tender, 15 to 20 minutes.
  • Uncover, raise heat to high, and cook until any remaining liquid has evaporated, 2 to 3 minutes. Stir in lemon juice, and serve.

Nutrition Facts : Calories 53 g, Protein 1 g

SPICED CARROTS



Spiced Carrots image

Categories     Side     Sauté     Thanksgiving     Vegetarian     Quick & Easy     Wheat/Gluten-Free     Carrot     Fall     Cinnamon     Gourmet     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 side-dish servings

Number Of Ingredients 8

2 lb medium carrots (about 12)
2 tablespoons unsalted butter
2 tablespoons brown sugar
1/2 cup water
2 teaspoons fresh lemon juice
1/2 teaspoon salt
1/4 teaspoon cinnamon
1/8 teaspoon cayenne, or to taste

Steps:

  • Quarter carrots lengthwise, then cut into 2 1/2-inch pieces.
  • Heat butter in a 12-inch heavy skillet over moderately high heat until foam subsides, then sauté carrots, uncovered, stirring occasionally, until slightly softened, about 5 minutes. Add brown sugar, stirring until sugar is melted. Stir in water, lemon juice, salt, cinnamon, and cayenne and simmer, covered, until carrots are tender and liquid is reduced to a glaze, 8 to 10 minutes.

CARAMELIZED SPICED CARROTS



Caramelized Spiced Carrots image

Categories     Vegetable     Side     Bake     Roast     Thanksgiving     Vegetarian     Mint     Basil     Pine Nut     Carrot     Fall     Pomegranate     Molasses     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     Kosher

Yield Makes 16 servings

Number Of Ingredients 13

1 cup pomegranate molasses*
1/4 cup olive oil
1/4 cup (1/2 stick) butter, melted
1/4 cup finely grated peeled fresh ginger
1 teaspoon ground cumin
1/2 teaspoon ground cardamom
1/4 teaspoon ground nutmeg
1/4 teaspoon cayenne pepper
4 1/2 pounds medium carrots, peeled, stems trimmed to 1/2 inch
3/4 cup pomegranate seeds
3/4 cup pine nuts, toasted
1/4 cup thinly sliced fresh basil leaves
1/4 cup thinly sliced fresh mint leaves

Steps:

  • Preheat oven to 375°F. Whisk 1/4 cup water, pomegranate molasses, and next 7 ingredients in large bowl to blend. Add carrots to pomegranate mixture and toss to coat. Divide carrots between 2 large rimmed baking sheets. Roast until carrots are tender and liquids are reduced to glaze, stirring twice and mixing in water by tablespoonfuls if needed to prevent burning, about 55 minutes. Season with salt and pepper. (Can be made 4 hours ahead. Let stand at room temperature. Rewarm in 375°F oven 10 minutes before serving.)
  • Transfer carrots to platter. Sprinkle pomegranate seeds, pine nuts, basil, and mint over carrots and serve.
  • *A thick pomegranate syrup; available at some supermarkets and Middle Eastern markets, and by mail from Adriana's Caravan (adrianascaravan.com).

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    #60-minutes-or-less     #time-to-make     #course     #main-ingredient     #preparation     #low-protein     #healthy     #side-dishes     #vegetables     #easy     #low-fat     #dietary     #low-sodium     #low-cholesterol     #low-saturated-fat     #low-calorie     #healthy-2     #low-in-something     #carrots     #3-steps-or-less

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