Marinated Carrots Recipe

Vegan Carrot Hot Dogs (ACTUALLY Delicious!) Live …

WEBMar 26, 2024 · Marinate: Peel carrots and trim off the ends. Combine all remaining ingredients in a large shallow dish, then submerge the …

Rating: 4.8/5(31)
1. Marinate: Peel carrots and trim off the ends. Combine all remaining ingredients in a large shallow dish, then submerge the carrots in the liquid to marinate. Let sit for 30 minutes, flipping the carrots occasionally if they're not completely submerged.
2. Boil: Transfer carrots and marinade to a large pot. If marinade does not cover the carrots, add water until the carrots are fully submerged. Bring to a boil, cover, and let cook for 15 to 20 minutes, or until carrots are cooked through. You should be able to pierce them with a fork, but they should not be so soft that they break easily.
3. Serve: At this point you can serve the carrots, or you can sear them on a well-greased grill (or grill plate) to char the outsides. Serve on a hot dog bun with your favorite condiments!

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Low Carb Roasted Vegetables: Delicious & Easy Kasey …

WEBMay 30, 2019 · Step 1: Preheat the oven to 450 degrees. Chop vegetables to approximately the same size. Place in a large bowl. Step 2: Prepare …

Rating: 4.7/5(3)
1. Preheat oven to 450 degrees.
2. Chop vegetables to approximately the same size. Place in a large bowl.
3. Prepare the marinade by adding all ingredients to a small bowl and stirring until combined. Next, pour the marinade on top of the vegetables and stir until marinade is distributed evenly. **The teaspoon of sweetener is used to offset the vinegar like in a store bought Italian dressing. The roasted veggies won't taste sweet.
4. Pour veggies on a sheet pan covered with parchment paper (or if you don’t use parchment paper a greased sheet pan)

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Marinated Carrots Taste of Artisan

WEBMay 13, 2019 · Place the shredded carrots in a large mixing bowl. Add salt, sugar (optionally), paprika, cayenne pepper, ground coriander seeds, …

1. Place the shredded carrots in a large mixing bowl. Add salt, sugar (optionally), paprika, cayenne pepper, ground coriander seeds, pressed garlic, black pepper and vinegar. Mix really well and taste. Adjust for salt and vinegar if needed.
2. Heat oil in a medium size sauce pan over high heat. Carefully add the quartered onions and cook until outer parts of the onions get golden brown. Remove from the heat and discard the onions.
3. Pour the hot oil very slowly over the carrots while mixing the carrots with a wooden spoon with a long handle to avoid burning hands. Ideally, have one person gently pour the oil while the other person is mixing the salad.
4. Transfer the shredded carrots into an air tight container and refrigerate. The carrots will be ready in about 6 hours. Will keep refrigerated for up to 2 weeks.

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