Time 50m Number Of Ingredients 9 Steps:
Dice carrots then cook in boiling water until tender yet crisp. Drain and allow to cool. Combine tomato soup, vegetable oil, sugar, vinegar, dry dill and salt and bring to a simmer. Let cool to room temperature. Pour mixture over carrots. Add green pepper and onion along with the mix and carrots.
Time 20m Number Of Ingredients 0 Steps:
Halve 1 pound carrots lengthwise and cut into 3-inch pieces; steam until tender, about 15 minutes. Meanwhile, simmer 2 tablespoons cider vinegar, 1 tablespoon olive oil, 2 teaspoons sugar, 1 smashed garlic clove and a pinch of salt until syrupy, about 3 minutes. Add a pinch of red pepper flakes. Season the carrots with salt and drizzle with the sweet-and-sour sauce. Top with chopped parsley.
Time 25m Yield 4 Number Of Ingredients 4 Steps:
Place the carrots into a large pot and cover with salted water. Bring to a boil over high heat until tender, about 15 minutes. Drain and allow to steam dry for a minute or two. Return the pot to the stove; reduce the heat to medium-low. Melt the butter in the pot. Stir in the honey and brown sugar; add the carrots and stir until evenly coated; cook another 5 minutes
Yield Makes 6 servings Number Of Ingredients 4 Steps:
Preheat the oven to 425°F. Toss carrots with oil and salt and pepper to taste in a shallow (1-inch-deep) baking pan. Roast in middle of oven, stirring once, until barely tender, about 20 minutes. Leave oven on. Stir together vinegar and sugar until sugar is dissolved. Drizzle over carrots, shaking pan to coat, then roast until carrots are tender and vinegar is evaporated, 5 to 8 minutes more.
Time 20m Yield 2/3 cup, 4 serving(s) Number Of Ingredients 8 Steps:
Boil sliced carrots until crips-tender; drain and remove from pan. In the same pan combine all other ingredients, cook over medium until bubbly. Add carrots back into the pan, stir and cook until heated through.
Yield Serves 4 (serving size: 1/2 cup) Number Of Ingredients 9 Steps:
Combine water and carrots in a skillet over medium-high; bring to a boil. Reduce heat and simmer, partially covered, 6 minutes. Increase heat to medium-high; cook, uncovered, 4 minutes or until liquid evaporates. Add green onions, sesame oil, and garlic; cook 3 minutes. Stir in vinegar, chili sauce, and salt. Top with sesame seeds.
Time 30m Yield 6 servings. Number Of Ingredients 8 Steps:
Place 1 in. of water and carrots in a large saucepan. Bring to a boil. Reduce heat; cover and simmer for 7-9 minutes or until crisp-tender. Add green pepper. Cover and cook 3 minutes longer or until tender. Drain and set aside. , Drain pineapple, reserving juice; add enough water to the juice to measure 3/4 cup. Set pineapple aside. In a large saucepan, combine the sugar, cornstarch and salt. Stir in the pineapple juice mixture, vinegar and soy sauce until smooth. Bring to a boil. Cook and stir for 2 minutes or until thickened and bubbly. Stir in the reserved carrots and pineapple; heat through.
Time 25m Number Of Ingredients 6 Steps:
Add carrots to a saucepan filled with water and bring to a boil. Cook for about 9 minutes or until carrots are tender. Reserve 1/4 cup carrot water. Drain and set aside. In another saucepan, melt butter. Add cornstarch, sugar, lemon juice and carrot water. Cook over medium heat until slightly thickened. Pour sauce over carrots and serve hot.
Time 15m Yield 2 servings. Number Of Ingredients 6 Steps:
Place carrots in a steamer basket. Place in a saucepan over 1 in. of water; bring to a boil. Cover and steam until tender, 5-8 minutes. Transfer carrots to a large bowl. Add the brown sugar, butter, vinegar and salt; toss until butter is melted and carrots are coated. Sprinkle with chives.
Time 2h15m Yield Eight servings Number Of Ingredients 9 Steps:
Combine all the vegetables in a large crock and set aside. Combine the vinegar and the sugar in a saucepan over low heat. Cook for 5 minutes. Add the tomato puree, the mustard and Worcestershire sauce. Remove from heat. Pour over the vegetables and stir to completely combine. Taste and adjust seasoning with salt and freshly ground black pepper. Chill for at least 2 hours before serving.
More about “sweet and sour carrots recipes”
Time 15m Yield 4 serving(s) Number Of Ingredients 6 Steps:
In a small saucepan, combine vinegar, water, sugar and salt. Place over medium heat and cook, stirring occasionally, until sugar dissolves. Place carrots in a heatproof bowl and pour hot vinegar mixture over carrots. Add fish sauce, stir to combine, and let cool. Place in a covered container and refrigerate for up to a month.
