Best Sweet N Tangy Carrots Recipes

AIR FRYER SWEET AND SPICY ROASTED CARROTS

Steps:

• Preheat an air fryer to 400 degrees F (200 degrees C). Spray the basket with nonstick cooking spray.
• Combine butter, honey, orange zest, and cardamom in a bowl. Remove 1 tablespoon of the sauce to a separate bowl and set aside. Add carrots to the remaining sauce and toss until all are well coated. Transfer carrots to the air fryer basket.
• Air fry until carrots are roasted and fork tender, tossing every 7 minutes, for 15 to 22 minutes. Mix orange juice with reserved honey-butter sauce. Toss with carrots until well combined. Season with salt and pepper.

SWEET CANDIED CARROTS

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, salt and pepper; cook and stir until butter is melted. Return carrots to the pan; cook and stir over medium heat for 5 minutes or until glazed.

SWEET 'N TANGY CARROTS

Steps:

• Preheat oven to 400°F.
• Toss frozen carrots in canola oil. Spread on a sheet pan and roast until tender, 15-18 minutes.
• Melt the butter in a large sauté pan. Add the brown sugar, mustard, salt and pepper. Stir over low heat until well blended. Add the roasted carrots back into the pan and toss to coat thoroughly. Sprinkle with parsley and serve.

SWEET 'N' TANGY CARROTS

Steps:

• Place carrots in large saucepan; sprinkle with salt and cover with water. Bring to a boil. Reduce heat; cover and simmer until tender, about 8 minutes. Drain well.
• Return carrots to the pan; add brown sugar, butter, mustard and pepper. Cook and stir over low heat until well coated. Sprinkle with parsley. Serve with a slotted spoon.

SWEET AND SPICY AIR FRYER CARROTS

Steps:

• Toss the carrots with the butter, sugar, salt, chili powder, black pepper and cayenne pepper, if using, in a medium bowl. Transfer the carrots to a 6-quart air fryer in a single layer and cook at 400 degrees F until browned and slightly charred on the edges, about 10 minutes (see Cook's Note). Sprinkle with the mint and serve immediately.

SWEET AND TANGY CARROTS

Steps:

• Preheat oven to 350°F IF SERVING SAME DAY.
• Butter a 2 quart casserole dish. Set aside.
• In a large bowl, combine the cooked carrots, the chopped green pepper, and the chopped onion. Stir to combine. Set aside.
• In a medium non-stick sauce pan, combine the remaining ingredients and whisk over medium heat until the mixture is well combined and bubbling. Reduce heat and add carrot mixture. Stir to combine.
• Simmer over VERY LOW HEAT, stirring occasionally, for 25 minutes.
• Add the thickened carrots to the buttered casserole dish. IF BAKING IMMEDIATELY, place in oven for 15 to 20 minutes until the mixture is hot and bubbly and a thin crust has formed over the top. IF MAKING AHEAD, allow mixture to cool completely before adding the thickened carrots to the buttered casserole dish. Cover and refrigerate until ready to heat. Pull from fridge 30 minutes before heating in a preheated 350°F oven for 30 to 40 minutes.
• Serve the sweet and tangy carrots hot or at room temperature.

SPICY GLAZED CARROTS

Steps:

• Heat vegetable oil in a skillet over medium heat. Cook and stir carrots with brown sugar, cinnamon, cayenne pepper, and nutmeg in the hot oil until carrots are glazed, coated with spices, and tender, 10 to 15 minutes.

SWEET & TANGY CARROTS

Steps:

• In a steamer basket, steam carrots for approx. 10 minutes - remove from heat.
• In a mixing bowl, combine honey, lemon juice, mustard and curry powder.
• In a skillet, saute carrots for 2 minutes in butter over medium-high heat. Sprinkle brown sugar over carrots and stir to combine. Add raisins and cook for another 2 minutes, stirring constantly.
• Add honey mixture and cook carrots for 3 additional minutes. Serve immediately.