TRI COLOR CARROTS RECIPES

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AIR-FRIED CARROTS WITH BALSAMIC GLAZE RECIPE | ALLRECIPES



Air-Fried Carrots with Balsamic Glaze Recipe | Allrecipes image

Honey-roasted carrots still warm from the air fryer are tossed with a buttery balsamic glaze and sprinkled with chives in this simple and quick weeknight side dish recipe.

Provided by Allrecipes

Categories     Side Dish    Vegetables    Carrots    Glazed Carrot Recipes

Total Time 20 minutes

Prep Time 10 minutes

Cook Time 10 minutes

Yield 4 servings

Number Of Ingredients 9

olive oil for brushing
1 tablespoon olive oil
1 teaspoon honey
¼ teaspoon kosher salt
¼ teaspoon ground black pepper
1 pound tri-colored baby carrots
1 tablespoon balsamic glaze
1 tablespoon butter
2 teaspoons chopped fresh chives

Steps:

  • Brush an air fryer basket with olive oil.
  • Whisk together 1 tablespoon olive oil, honey, salt, and pepper in a large bowl. Add carrots and toss to coat. Place carrots in the air fryer basket in a single layer, in batches, if needed.
  • Cook in the air fryer at 390 degrees F (200 degrees C), stirring once, until tender, about 10 minutes. Transfer warm cooked carrots to a large bowl, add balsamic glaze and butter, and toss to coat. Sprinkle with chives and serve.

Nutrition Facts : Calories 116.7 calories, CarbohydrateContent 11.9 g, CholesterolContent 7.6 mg, FatContent 7.7 g, FiberContent 3.3 g, ProteinContent 0.8 g, SaturatedFatContent 2.5 g, SodiumContent 228 mg, SugarContent 6.9 g

SLOW COOKER EYE OF ROUND ROAST WITH VEGETABLES RECIPE ...



Slow Cooker Eye of Round Roast With Vegetables Recipe ... image

This recipe I made up because I could not find one for this cut of meat and for the slow cooker. So I decided to experiment. Turned out great and the family loved it.

Provided by BramptonMommyof2

Categories     Main Dishes    Roast Recipes

Total Time 8 hours 15 minutes

Prep Time 15 minutes

Cook Time 8 hours 0 minutes

Yield 10 servings

Number Of Ingredients 15

1 teaspoon paprika
1 teaspoon dried oregano
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon salt
1 teaspoon ground black pepper
1 (3.5 pound) eye of round roast
6 Yukon Gold potatoes, peeled and quartered
2 carrots, cut into 2-inch pieces
2 stalks celery, diced
2 sweet onions, diced
1 cup beef broth
½ cup Marsala wine
1 (1.2 ounce) package dry beef gravy mix
1 tablespoon all-purpose flour

Steps:

  • Mix paprika, oregano, garlic powder, onion powder, salt, and black pepper together in a bowl; rub evenly over roast.
  • Arrange potatoes, carrots, celery, and onions in the bottom of a slow cooker. Place roast atop vegetables.
  • Whisk beef broth, Marsala wine, and gravy mix together in a bowl; pour over roast and vegetables.
  • Cook on Low until meat is fully cooked and vegetables are tender, about 8 hours (or on High for 5 hours).
  • Strain sauce into a bowl and whisk with flour until thickened. Serve on the side of roast and vegetables.

Nutrition Facts : Calories 414.7 calories, CarbohydrateContent 31.9 g, CholesterolContent 87.7 mg, FatContent 7.1 g, FiberContent 4.1 g, ProteinContent 50.4 g, SaturatedFatContent 2.5 g, SodiumContent 599.1 mg, SugarContent 4.2 g

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