When preparing special holiday meals, the side dishes sometimes get lost in the shuffle. Here are a trio of classy carrot side dishes that will steal the show. They’re simple and easy too, so they won’t stress you out. Serve them with a main meat entree, or an array of other veggies.
Slow Cooker Glazed Carrots
Ingredients:
- 2 lbs. fresh carrots halved lengthwise and cut into 2-inch pieces
- 1/2 cup marmalade or favorite preserves
- 3 tablespoons cold water, divided
- 2 tablespoons brown sugar
- 1 tablespoon butter, melted
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon pepper
- 1 tablespoon cornstarch
Directions:
- In a 3-qt. slow cooker, combine the carrots, marmalade/preserves, 1 tablespoon water, brown sugar, butter and seasonings. Cover and cook on low until carrots are tender, 5-6 hours.
- In a small bowl, combine cornstarch and remaining water until smooth; stir into carrot mixture. Cover and cook on high until thickened, about 30 minutes. Serve with a slotted spoon. Makes 6 servings.
Oven-Roasted Spiced Carrots
Ingredients:
- 2 pounds medium carrots, peeled and cut into 2-inch pieces
- 3 tablespoons olive oil
- 1/2 teaspoon salt (like Circle City Smoke pecan smoked 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
Directions:
- 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. Makes 8 servings.
Ginger Beets and Carrots
Ingredients:
- 1-1/2 cups thinly sliced fresh carrots
- 1-1/2 cups thinly sliced fresh beets
- 4 teaspoons olive oil
- 1-1/2 teaspoons honey
- 1-1/2 teaspoons ground ginger
- 3/4 teaspoon soy sauce
- 1/2 teaspoon sea salt
- 1/2 teaspoon chili powder
Directions:
Preheat oven to 400°. Place vegetables in a greased 15x10x1-in. baking pan. Whisk remaining ingredients; drizzle over vegetables. Toss to coat. Bake until carrots and beets are crisp-tender, 15-20 minutes. Makes 4 servings.
Cook’s Notes: Whisk a splash of apple cider vinegar into the sauce for a little tang. Increase the cooking time if you’re using larger beet slices.
