Slow Cooker Glazed Carrots

recipe from Taste of Home

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:

  1. 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.
  2. 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

recipe from Taste of Home

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:

  1. Preheat oven to 400°. In a large bowl, toss carrots with oil. Mix seasonings; sprinkle over carrots and toss to coat.
  2. 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

recipe from Taste of Home

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.

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