Best Belgian Carrots Recipes
BELGIAN CARROTS
Here's an interesting carrot recipe -- If you can, try making it a day ahead of time & give the flavor time to develop! They do reheat well!
Provided by Sydney Mike
Categories Vegetable
Time 20m
Yield 3-4 serving(s)
Number Of Ingredients 8
Steps:
- In a medium saucepan, cover carrots with 1 inch of water & bring to a simmer for 10-12 minutes, until carrots are tender.
- Drain water from pan & toss carrots with remaining ingredients.
- Over low heat, stir carrots until sauce is heated through & serve.
Nutrition Facts : Calories 238.8, Fat 17.9, SaturatedFat 11.1, Cholesterol 56.5, Sodium 318.7, Carbohydrate 19.4, Fiber 4.7, Sugar 10.6, Protein 2.2
BELGIAN GLAZED CARROTS
Glazed carrots have never been so tasty! Buttered carrots are cooked until tender in a honey glaze and seasoned with just a touch of ginger and nutmeg. It's a fabulous side dish that goes well with just about any roast, chops or steaks. Enjoy!
Provided by Vickie Parks
Categories Vegetables
Time 22m
Number Of Ingredients 8
Steps:
- 1. Cut peeled carrots at a slight diagonal to make 1/4-inch slices.
- 2. In a large saucepan, melt the butter over medium heat. Add the carrots and water. Cover pan, and cook carrots for 7 to 10 minutes or until carrots are fork-tender.
- 3. Stir in the honey, ginger and nutmeg. Bring mixture a low boil, and remove from heat as soon as it reaches a boil. Season with salt and pepper, if desired. With a large spoon, fold carrots several times until well coated with the honey glaze. Serve immediately.
BELGIAN CARROTS
Make and share this Belgian Carrots recipe from Food.com.
Provided by ElaineAnn
Categories Vegetable
Time 25m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Mix all ingredients.
- Put in a greased baking dish.
- Bake at 350° for 15 to 20 minutes.
Nutrition Facts : Calories 63.9, Fat 4, SaturatedFat 2.5, Cholesterol 10.2, Sodium 71.4, Carbohydrate 7.1, Fiber 1.7, Sugar 3.9, Protein 0.7
BELGIAN CARROTS RECIPE
This carrot recipe, sweetened with just a touch of rich cream and sprinkling of nutmeg, is a fantastic side dish alongside Roasted Lemon Rosemary Chicken. Try making these carrots a day ahead of time, as the flavor develops nicely over several hours and they reheat well.
Provided by @MakeItYours
Number Of Ingredients 8
Steps:
- In a medium saucepan, cover the carrots with 1 inch of water and bring to a simmer for 10-12 minutes, until the carrots are tender. Drain the water from the pan and toss the carrots with the remaining ingredients. Over low heat, stir the carrots until the sauce is heated through and serve.
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