Marinated Carrots Recipe

Marinated Carrots Recipe: How to Make It Taste of …

WEBJun 30, 2023 · Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until crisp-tender. Drain. In a small bowl, combine the …

Rating: 4.7/5(3)
1. Place 1 in. of water in a small saucepan; add carrots.
2. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until crisp-tender.
3. Drain. , In a small bowl, combine the carrots, onion and green pepper.
4. In another bowl, combine the tomato sauce, sugar, vinegar, oil, Worcestershire sauce, salt and pepper.

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Make Ahead Marinated Carrots Recipe Mom vs the …

WEBApr 4, 2019 · Place the carrots in a large saucepan with enough water to cover. Bring to a boil, and cook until nearly done. Drain, and transfer to …

1. Place the carrots in a large saucepan with enough water to cover. Bring to a boil, and cook until nearly done. Drain, and transfer to a large bowl.
2. Add onion and green pepper strips to the same bowl.
3. While carrots are cooking, mix tomato soup, oil, vinegar, sugar, salt, pepper, mustard and ketchup together in a medium sized bowl.
4. Pour mixture over top of vegetables and mix well. Cover and refrigerate overnight.

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Low Calorie Roasted Carrots Lose Weight By Eating

WEBFeb 15, 2021 · These Low Calorie Roasted Carrots are just 53 calories per cup! Best of all, this healthy roasted carrot recipe takes just 25 minutes …

1. Preheat the oven to 400° and line a baking sheet with parchment paper
2. Cut the carrots in half to shorten them, then cut them into 1/2 inch thick sticks, dropping onto the prepared baking sheet as you work.
3. Spray with olive oil, sprinkle with salt and pepper and drop the garlic (leave whole) into the center of the baking sheet.
4. Roast for 20 minutes, until browned and tender.

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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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