RAINBOW CARROTS RECIPES

Name: Honey-Roasted Rainbow Carrots
Cook time: 10 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1 tablespoon honey; 1 tablespoon olive oilu00A0; Scant 1/4 teaspoon cayenneu00A0; Kosher saltu00A0; 1 pound baby rainbow carrots, tops trimmed; 1 teaspoon finely grated lemon zestu00A0

HONEY-ROASTED RAINBOW CARROTS RECIPE | VALERIE BERTINE…

Honey-Roasted Rainbow Carrots Recipe | Valerie Bertine… image

Provided by Valerie Bertinelli

Categories side-dish

Total Time 35 minutes

Cook Time 10 minutes

Yield 4 servings

Number Of Ingredients 6

Ingredients

1 tablespoon honey
1 tablespoon olive oil
Scant 1/4 teaspoon cayenne
Kosher salt
1 pound baby rainbow carrots, tops trimmed
1 teaspoon finely grated lemon zest

Steps:

Preheat the oven to 375 degrees F.
Stir the honey, olive oil, cayenne and 1/4 teaspoon salt in a large bowl. Add the carrots and toss to coat. Spread the carrots on a foil-lined rimmed baking sheet and roast until tender and golden brown in spots, 20 to 25 minutes.
Transfer the carrots to a serving plate and sprinkle with the lemon zest and a little more salt.

SAUTEED CARROTS RECIPE | INA GARTEN | FOOD NETWORK

Sauteed Carrots Recipe | Ina Garten | Food Network image

Provided by Ina Garten

Categories side-dish

Total Time 15 minutes

Prep Time 5 minutes

Cook Time 10 minutes

Yield 6 servings

Number Of Ingredients 5

Ingredients

2 pounds carrots
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 tablespoons unsalted butter
1 1/2 tablespoons chopped fresh dill or flat-leaf parsley

Steps:

Peel the carrots and cut them diagonally in 1/4-inch slices. You should have about 6 cups of carrots. Place the carrots, 1/3 cup water, the salt, and pepper in a large (10- to 12-inch) saute pan and bring to a boil. Cover the pan and cook over medium-low heat for 7 to 8 minutes, until the carrots are just cooked through. Add the butter and saute for another minute, until the water evaporates and the carrots are coated with butter. Off the heat, toss with the dill or parsley. Sprinkle with salt and pepper and serve.

Nutrition Facts : Calories 96 calorie, FatContent 4 grams, SaturatedFatContent 2.5 grams, CholesterolContent 10 milligrams, SodiumContent 425 milligrams, CarbohydrateContent 15 grams, FiberContent 4 grams, ProteinContent 1 grams, SugarContent 7 grams

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