Best Chive Carrots Recipes

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CHIVE BUTTERED CARROTS



Chive Buttered Carrots image

It's nice to have a reliable side dish like this that pairs well with any entree. A friend shared the recipe with me several years ago, and I use it often. -Opan Snell, Jamestown, Ohio

Provided by Taste of Home

Categories     Side Dishes

Time 25m

Yield 8 servings.

Number Of Ingredients 5

2-1/2 pounds carrots, diagonally sliced 1/2 inch thick
6 tablespoons butter, cubed
1/4 to 1/2 teaspoon seasoned salt
1/4 teaspoon pepper
1 to 2 tablespoons minced fresh chives

Steps:

  • Place 1 in. of water and carrots in a large saucepan; bring to a boil. Cook, covered, 3-4 minutes or until crisp-tender. Drain well., In a large skillet, heat butter over medium-high heat. Add carrots, seasoned salt and pepper; cook and stir 1-2 minutes or until carrots are tender. Sprinkle with chives.

Nutrition Facts : Calories 134 calories, Fat 9g fat (5g saturated fat), Cholesterol 23mg cholesterol, Sodium 206mg sodium, Carbohydrate 14g carbohydrate (7g sugars, Fiber 4g fiber), Protein 1g protein.

CHIVE BUTTERED CARROTS



CHIVE BUTTERED CARROTS image

I really love carrots--raw, steamed, baked, you name it. And if you add butter, all the better. This little side dish is easy as can be and comes from: tasteofhome.com and the photo as well.

Provided by Ellen Bales

Categories     Vegetables

Time 25m

Number Of Ingredients 5

2 1/2 lb carrots, diagonally sliced 1/2" thick
6 Tbsp butter, cubed
¼ to ½ tsp seasoned salt
¼ tsp pepper
1 to 2 Tbsp minced fresh chives

Steps:

  • 1. Place 1 inch of water and carrots in a large saucepan; bring to a boil. Cook, covered, 3-4 minutes or until crisp-tender. Drain well.
  • 2. In a large skillet, heat butter over medium-high heat. Add carrots, seasoned salt and pepper; cook and stir 1-2 minutes or until carrots are tender. Sprinkle with chives.

BRUSSELS SPROUTS AND BABY CARROTS WITH LEMON-CHIVE BUTTER



BRUSSELS SPROUTS AND BABY CARROTS WITH LEMON-CHIVE BUTTER image

Categories     Vegetable     Thanksgiving

Yield 6 Servings

Number Of Ingredients 6

1½ lbs small Brussels sprouts, trimmed, cut in half through core
¾ lb (about 3 bunches) baby carrots with leafy tops, peeled, all but 1 inch of tops trimmed
¼ cup (½ stick) butter
2 Tbsp chopped fresh chives
2 tsp grated lemon peel
2 tsp Dijon mustard

Steps:

  • Cook brussels sprouts and carrots in medium pot of boiling salted water until just tender, about 6 minutes. Drain and cool. DO AHEAD: Can be made 1 day ahead. Cover and refrigerate. Melt butter in heavy large skillet over medium heat. Stir in chives, lemon peel, and mustard. Add vegetables and toss until coated and heated through, about 5 minutes. Season to taste with salt and pepper. Transfer to bowl.

CHIVE CARROTS



Chive Carrots image

I really hate most cooked carrots, but these are actually good, even really good. Try them... This goes well with Country Fried Steak and Chive Carrots (or anything else).

Provided by Toby Jermain

Categories     Vegetable

Time 25m

Yield 4 serving(s)

Number Of Ingredients 6

1 lb fresh carrot, peeled and cut into 2 ",long julienne strips
2 cloves garlic, minced
1 tablespoon extra virgin olive oil
1 tablespoon butter
2 tablespoons minced fresh chives or 2 tablespoons chopped green onions (actually better with onions than chives)
salt & freshly ground black pepper

Steps:

  • In a large skillet over medium-high heat, saute carrots and garlic in olive oil and butter for 3 minutes.
  • Reduce heat to low, cover, and cook for 8-10 minutes or until carrots are crisp-tender.
  • Toss with chives, and serve immediately.

CHIVE CARROTS



Chive Carrots image

Chive Carrots have such rich garden-fresh flavor, you'd never guess how inexpensive this dish is to prepare. Relates Dorothy Pritchett, field editor from Wills Point, Texas, "My husband and I both love the garlic in this colorful side dish."

Provided by Taste of Home

Categories     Side Dishes

Time 25m

Yield 4 servings.

Number Of Ingredients 5

1 pound carrots, cut into 2-inch julienne strips
1 teaspoon minced garlic
1 tablespoon canola oil
1 tablespoon butter
2 tablespoons minced chives or parsley

Steps:

  • In a large skillet, saute carrots and garlic in oil and butter for 3 minutes. Reduce heat; cover and cook for 10 minutes or until carrots are crisp-tender. Sprinkle with chives.

Nutrition Facts : Calories 106 calories, Fat 6g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 64mg sodium, Carbohydrate 12g carbohydrate (0 sugars, Fiber 0 fiber), Protein 1g protein. Diabetic Exchanges

CREAM STYLE SWEET CORN W/ FRESH CHIVE & CARROTS



Cream Style Sweet Corn W/ Fresh Chive & Carrots image

Ever go to make something and realize at the last minute you don't quite have enough to make a complete meal. That is exactly what happened to me the other day with this dish. I really wanted some Fried Corn as many Southerners call it or Cream Style Corn as my husband calls it. The three ears just wasn't enough so I decided to...

Provided by Rose Mary Mogan

Categories     Vegetables

Time 35m

Number Of Ingredients 8

3 large ears fresh sweet corn
2 c coarsley grated carrots
1/3 c fresh chive chopped
2 pkg no calorie sweetner or 1 tbs. sugar
1 1/2 c fat free milk
2 Tbsp corn starch
2 Tbsp can't beleive it is not butter or cooking oil
salt & pepper to taste ( i used steak seasoning 1/2 tsp)

Steps:

  • 1. My husband loved this so much, he had some before it was completely cooked. I hope you like this as much as we did. It was really great, & I created a new recipe in the process.
  • 2. Prep the corn into a large bowl by removing the kernal's from each ear of corn with a sharp knife. Then run the sharp blade of the knife along the side of the cob to remove any pulp/milk mixture still left on the cob. Repeat this with each ear of corn.
  • 3. Add the chopped coarsely grated carrots.
  • 4. Now add the chopped chive. As much or as little as you like, it does add just a hint of the onion/garlic flavor.
  • 5. Stir to blend the mixture together.
  • 6. In a large Measuring cup add the milk and corn starch & stir until the corn starch dissolves into the milk. Then pour the milk mixture into the bowl of corn mixture.
  • 7. Add the Can't Believe It's Not Butter or cooking oil to a 8 inch skillet,(I used cast iron) because it holds the heat evenly, and mama always use it for fried corn.
  • 8. When the oil or butter has heated over medium low heat, pour In the corn mixture, and immediately begin to stir. Stir on a regular basis or mixture will stick to bottom of skillet. If need be add a bit of water, I had to add an additional 1/2 cup or so of water after corn started to cook and mixture thickened. Allow to cook 15 to 20 minutes, Remove from heat and serve immediately.

SWEET CURRY CARROTS WITH CHIVE YOGURT



SWEET CURRY CARROTS WITH CHIVE YOGURT image

Categories     Carrot

Yield 6 to 8

Number Of Ingredients 7

1 1/2 lb. carrots with tops, trimmed
1 Tbsp. extra-virgin olive oil
3 Tbsp. honey
1 Tbsp. curry powder
2/3 cup plain low-fat Greek yogurt
1/4 cup snipped fresh chives
salt

Steps:

  • 1. Preheat oven to 425F. Scrub carrots and peel, if desired. halve any large carrots lengthwise. 2. Line a 15x10X1-inch baking pan with foil.Toss carrots with olive oil. Evenly spread carrots in prepared pan. Sprinkle with 1/4 tsp. salt. Roast carrots for 15 minutes. Meanwhile, in a small microwave-safe bowl warm honey in microwave for 30 seconds. Whisk in curry powder; set aside. 3. Remove carrots from oven. Drizzle with honey mixture; toss to coat. Roast 10 minutes longer, turning occasionally, until carrots are glazed and tender when pierced with a fork. Transfer to serving platter 4. For Chive Yogurt, in a bowl combine yogurt, chives and 1/4 tsp. salt. Serve with carrots.

CHIVE-SEASONED CARROTS



Chive-Seasoned Carrots image

Every cook knows delicious carrots don't need to be disguised with lots of seasonings. Simple cook then with a bit of butter and onion, then sprinkle with chives and garlic salt for a satisfying side dish.

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 4 servings.

Number Of Ingredients 5

3 cups sliced or baby carrots
1 tablespoon finely chopped onion
1 to 2 tablespoons butter
2 tablespoons chopped chives
1/8 teaspoon garlic salt

Steps:

  • In a medium skillet, saute carrots and onion in butter for 4 minutes; reduce heat. Cover and cook for 8-10 minutes or until carrots are tender. Toss with chives and garlic salt.

Nutrition Facts :

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