Best Sweet And Sour Carrots Recipes

SWEET AND SOUR CARROTS OR COPPER PENNIES

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.

SWEET-AND-SOUR CARROTS

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-AND-SOUR BABY CARROTS

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.

SWEET AND SOUR CARROTS

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.

SWEET-AND-SOUR CHICKEN THIGHS WITH CARROTS

Steps:

• Pat chicken dry. Stir together 1 1/2 teaspoons salt with paprika, cinnamon, and pepper and rub onto chicken.
• Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then brown chicken in 2 batches, turning over once, about 10 minutes per batch. Transfer chicken as browned to a plate.
• Discard all but 3 tablespoons fat from skillet, then add onion and carrots. Sprinkle with remaining 1/2 teaspoon salt and pepper to taste and cook over moderate heat, stirring occasionally, until onion is softened and beginning to brown, 8 to 10 minutes. Add garlic and cook, stirring occasionally, 1 minute.
• Return chicken, skin sides up, to skillet, nestling it into vegetables. Stir together water, lemon juice, and honey until blended and add to skillet, then cook over moderately low heat, covered, until chicken is cooked through and carrots are tender, 25 to 30 minutes. If necessary, skim fat from sauce, then add salt to taste. Sprinkle with herbs just before serving.

SWEET AND SOUR BEEF CUBES WITH BABY CARROTS

Steps:

• Cut beef into 1 -inch cubes and dredge in flour, salt and pepper.
• In a large skillet, brown beef in a little oil, and place in slow cooker.
• Add remaining ingredients plus 1 cup of water.
• Cover and cook on low for 7-8 hours.
• Add carrots and cook an additional 1 1/2 hours.

SWEET AND SOUR CABBAGE AND CARROTS

Steps:

• In a large skillet over medium-high heat, melt butter.
• Add to the skillet the cabbage, carrots, onion and brown sugar.
• Cook, stirring often, for about 10-12 minutes until the veggies are well-browned and softened. (The veggies should lightly scorch).
• Remove from heat and stir in the soy sauce, vinegar and pepper.
• Serve hot.

SWEET AND SOUR CHICKEN THIGHS WITH CARROTS

Steps:

• Pat chicken dry. Stir together 1 1/2 tsp salt with paprika, cinnamon and pepper. Rub onto chicken.
• Heat oil and brown chicken in 2 batches, turning over once, about 10 minutes per batch.
• Transfer browned chicken to a plate.
• Discard all but 3 TBS of fat from the skillet and add onion and carrots. Sprinkle with remaining 1/2 tsp salt and pepper to taste. Cook over moderate heat, stirring occasionally until onion softens and begins to brown, about 8 to 10 minutes. Add garlic and cook, stirring 1 minute longer.
• Return chicken to skillet, skin side up, nestling it into vegetables. Stir together honey, water, lemon juice until blended and add to skillet, then cook over moderately low heat, covered, until chicken is cooked through and carrots are tender, 25 to 30 minutes. If necessary skim fat from sauce, then add salt to taste.
• Sprinkle with herbes just before serving.

MASHED SWEET POTATOES AND CARROTS WITH SWEET-AND-SOUR WALNUTS

Steps:

• Preheat oven to 400°F. Bake potatoes until tender, about 45 minutes. Cool slightly; peel. Pass through ricer or food mill into large bowl.
• Melt 2 tablespoons butter in large pot over medium heat. Add carrots, 2 tablespoons water, and pinch of salt. Cover and bring to boil; reduce heat to medium and simmer until carrots are tender, stirring occasionally and adding more water by tablespoonfuls if dry, about 25 minutes. Add 1/4 cup butter. Use potato masher to mash carrots coarsely. Stir potatoes into carrots. Season with salt and pepper. (Can be made 1 day ahead. Cover and chill.)
• Stir honey and vinegar in small saucepan to blend. Add walnuts and boil until sauce is thick and syrupy, stirring occasionally, about 10 minutes. Cool slightly. Season with salt.
• Rewarm potato-carrot mixture over medium heat, stirring frequently. Transfer to bowl, spoon walnuts with syrup over, and serve.

SWEET AND SOUR CARROTS

Steps:

• In a small saucepan, combine the sugar and orange juice. Cook and stir over low heat for 2 minutes or until sugar is dissolved. Remove from the heat. Stir in cranberries and orange zest; set aside., In a large saucepan, melt butter. Add carrots and water; stir until well coated. Bring to a boil. Reduce heat; cover and simmer for 5-7 minutes or until carrots are crisp-tender. , Stir in the pine nuts, vinegar, salt and cranberry mixture. Simmer, uncovered, for 5-7 minutes or until carrots are tender.

SWEET AND SOUR CARROTS

Steps:

• Bring a pot of salted water to boil and add the sliced carrots, cook until the carrots are just tender. Strain the carrots and let sit for 10 minutes. In a large bowl add the cooled carrots, onions, parsley, paprika, black pepper, cinnamon, chili flakes, 2 tablespoons sugar, 1 cup orange juice, 1/2 cup red wine vinegar, 2 ounces olive oil. Season to taste with salt. Mix all the ingredients together well and refrigerate for 20 to 30 minutes. Garnish salad with 1 orange, peeled and sliced.

SWEET AND SOUR CARROTS

Steps:

• Peel carrots and cut on the diagonal. in wok add 1 cup water add carrots
• Cook them until barely tender; add bell pepper that has been cut into 1 inch squares.
• Cook 3 minutes; drain wok . Set carrots and peppers aside.
• Drain pineapple, saving the juice. Add enough water to the juice to make 1/3 cup. Add salt, vinegar and soy sauce. put into wok
• Cook until bubbly; add carrots and bell peppers; serve hot.

SWEET-SOUR BEANS AND CARROTS

Steps:

• Place carrots in a large saucepan and cover with water. Bring to a boil. Cook, uncovered, for 4 minutes. Stir in beans. Return to a boil. Cook mixture 5-6 minutes longer or until the beans and carrots are tender. Drain., In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels to drain. Saute onions in drippings until tender. add the apples, vinegar, sugar and salt; mix well. Cover and cook until apples are tender, about 2 minutes. Stir in the bean mixture; heat through. Sprinkle with bacon.

SWEET & SOUR CARROTS AND PEAS

Steps:

• Peel and slice carrots very thinly.
• In a saucepan, add water and thinly sliced carrots with 1 tablespoon sugar.
• Simmer until very soft.
• Whilst the carrots are cooking, simmer peas gently in a large saucepan. DO NOT overcook.
• When carrots are almost ready, over a low heat slowly melt butter in a skillet, add 1 tablespoon sugar, stir until mostly disolved. Add 1 tablespoon plain flour and stir into a paste.
• Drain peas and return to the pot. Drain carrots and add them to the peas.
• Add 1 tablespoon vinegar to butter paste in skillet and stir quickly. Remove immediately and add the paste to the carrots and peas.
• Put lid on carrot and pea mixture and shake the saucepan to mix the ingredients. The carrots will break up, combine with the butter paste and coat the peas.
• Keep covered until served. It will remain hot.

SWEET AND SOUR CHICKEN THIGHTS WITH CARROTS

Steps:

• Pat chicken dry. Stir together 1 1/2 tsp salt with paprika, cinnamon and pepper and rub onto chicken. Heat oil in a 12-inch heavy skillet over moderately high heat until it shimmers, then brown chicken in 2 batches, turning over once, 10 min per batch. Transfer browned chicken to a plate. Discard all but 3 tbsp fat from skillet, then add onion and carrots. Sprinkle with remaining 1/2 tsp salt and pepper to taste and cook over moderate heat, stirring occasionally, until onion is beginning to brown, 8-10 min. Add garlic and cook, stirring, 1 min. Return chicken, skin side up, to skillet, nestling it into vegetables. Stir together water, lemon and honey until blended and add to skillet, then cover over moderately low heat, covered, until chicken is cooked through and carrots are tender, 25-30 min. Skim any fat from sauce, then add salt to taste. Sprinkle with herbs before serving.

SWEET AND SOUR CARROTS

Steps:

• 1. Place the carrots, olive oil, 1/2 the salt and water in a large saucepan over high heat. Bring to a boil and cook until the water has evaporated, about 7 minutes- keep a watch on them so they don't scorch.
• 2. Stir in the onion and cook for 1 minute. Add the sugar and mix. Add the vinegar, pepper, and remaining salt and stir until there is a glaze coating the carrots, about 30 seconds. Remove from the heat and stir in the mint. Place in serving bowl.

SWEET AND SOUR SHREDDED CARROTS

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.

SWEET-AND-SOUR CHICKEN THIGHS WITH CARROTS RECIPE | EPICURIOUS.COM

Steps:

• Pat chicken dry. Stir together 1 1/2 teaspoons salt with paprika, cinnamon, and pepper and rub onto chicken.
• Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then brown chicken in 2 batches, turning over once, about 10 minutes per batch. Transfer chicken as browned to a plate.
• Discard all but 3 tablespoons fat from skillet, then add onion and carrots. Sprinkle with remaining 1/2 teaspoon salt and pepper to taste and cook over moderate heat, stirring occasionally, until onion is softened and beginning to brown, 8 to 10 minutes. Add garlic and cook, stirring occasionally, 1 minute.
• Return chicken, skin sides up, to skillet, nestling it into vegetables. Stir together water, lemon juice, and honey until blended and add to skillet, then cook over moderately low heat, covered, until chicken is cooked through and carrots are tender, 25 to 30 minutes. If necessary, skim fat from sauce, then add salt to taste. Sprinkle with herbs just before serving.

SWEET AND SOUR CARROTS

Steps:

• 1. Cook carrots in salted water for 5 to 7 minutes ,Until tender crisp ,drain ,reserving 3/4 cup of cooking water.
• 2. Combine reserved water,suger,vinegar,mustard seed,celery seed,cinnamon,cloves and bay leaf in saucepan.Bring to boil and simmer 10 minutes ;Add carrots and bring to boil.
• 3. Pack into hot sterilized jars.Adjust lids.Process in hot water bath for 30 minutes .Makes 2 pints.