How can i make great tasting carrots to go with chicken?

Answer 1

My family absolutely LOVES this dish...my mother found it a few years ago on the back of a package of Hidden Valley Ranch Dressing. Even our youngest (and pickiest) seems to love it!!

Hidden Valley Glazed Baby Carrots
Ingredients
1/4 cup
Butter

1/4 cup
Light brown sugar

1 package/16 oz.
Ready-to-eat peeled baby carrots, cooked

1 packet/1 oz.
Hidden Valley® The Original Ranch® Salad Dressing & Seasoning Mix
Preparation
Prep Time: 10 min.
Cook Time: 20 min.

Melt butter and sugar in large skillet. Add carrots and seasoning & salad dressing mix; stir well. Cook over medium heat until hot and glazed, about 5 minutes, stirring frequently.

Makes 4 to 6 servings.


Hope you like it as much as we do!!!

Answer 2

Cut 3 large carrots into equal sized pieces. Put 2 T butter in a pan over med heat. Add carrots and cook until fully cooked but still tender 5 min (depending on size). Stir in 1 T honey and 1/2 teaspoon of cinnamon. Serve warm.

Answer 3

Start with organic carrots, they have about 20 times the flavor of commercial carrots.

My current preference for carrots is steamed with a touch of butter, white pepper and dill. They are also excellent oven roasted wtih a little garlic, salt and pepper. You can oven roast them combined with potatoes and beets for a very brightly colored side dish.

When I was a kid my favorite way to eat carrots was steamed til crisp tender, then sauteed over low heat in a little butter and brown sugar til fully tender and caramelized.

Answer 4

Organic is the key but...

Caramelized with a little butter and sugar helps 200%.

But also raw (or blanched if your child prefers a softer bite) then cut them into sticks ( ad celery, cucumberand bell peppers or other blanced veggies) and put them in a small cocktail glass with a little lowfat yoghurt herb dip on the side as an appetizer. Kids love dipping their raw vegetables.
Make them help you with the dip (and have them taste in between) and arrange a fun dinner setting.

Good luck!

Answer 5

I'm not a big veggie fan, but I love carrots cooked like this:

peel and slice carrots
sautee in pan with butter
add brown sugar, kosher salt and as much fresh basil as you wish and toss/stir

Cook 'em till they are still firm, but warmed through.

You could sub thyme or sage for basil, or sub honey for brown sugar. Play around a little and adjust according to your chicken recipe. Sorry I don't use measurements when I cook. :P

Cheers!

Baron Von Lipwig

Answer 6

Maple Glazed Carrots

(4 servings)

Ingredients:

8 ea. Medium sized carrots
1/2 cup Fresh orange juice
1 ea. Rind, of orange grated
1 ea. Pinch of mace or nutmeg
3 tbsp. Maple syrup
3 tbsp. Butter

Preparation:

Peel carrots; cut into sticks. Pour the orange juice into a saucepan and add the carrots and the orange rind. Stir to coat the carrots with the orange juice.

Bring to a boil for a couple minutes then add the remaining ingredients and cook until carrots are tender.



Spiced Carrots

Makes 8 to 10 servings

Ingredients:

2 pounds medium carrots (about 12)
2 tablespoons unsalted butter
2 tablespoons brown sugar
1/2 cup water
2 teaspoons fresh lemon juice
1/2 teaspoon salt
1/4 teaspoon cinnamon
1/8 teaspoon cayenne, or to taste

Preparation:

Quarter carrots lengthwise, then cut into 2 1/2-inch pieces.

Heat butter in a 12-inch heavy skillet over moderately high heat until foam subsides, then sauté carrots, uncovered, stirring occasionally, until slightly softened, about 5 minutes.

Add brown sugar, stirring until sugar is melted. Stir in water, lemon juice, salt, cinnamon and cayenne and simmer, covered, until carrots are tender and liquid is reduced to a glaze, 8 to 10 minutes.



Carrots in Ginger, Mustard and Cilantro Vinaigrette

Makes 6 servings

Ingredients:

2 pounds carrots (12 to 14 medium-size)
1 tablespoon cider vinegar
2 tablespoons fresh lemon juice
1/2 teaspoon fresh ginger mashed
2 teaspoons granulated sugar
1 tablespoon Dijon mustard
1/3 cup extra virgin olive oil
2 to 3 tablespoons finely minced fresh cilantro
salt and freshly ground black pepper to taste
sprigs of fresh cilantro for garnish

Preparation:

Peel and trim the carrots and cut into 1/4-inch matchsticks. Bring water to a boil and in a vegetable steamer, add carrots. Cover, and steam for 6 to 7 minutes, or until tender. Remove from the steamer and immediately run under cold water to stop further cooking. Drain and dry thoroughly on paper towels. Set aside.

In a medium salad bowl, combine the vinegar, lemon juice, ginger, sugar, and mustard and whisk until the sugar has dissolved. Add the olive oil in a slow steady stream, whisking constantly until the vinaigrette is well blended and creamy. Add the cilantro and season with salt and pepper. Add the carrots and toss to coat evenly. Cover and refrigerate 4 to 6 hours.

Thirty minutes before serving, bring the salad back to room temperature and correct seasoning, adding a large grinding of black pepper. Garnish with sprigs of fresh cilantro and serve.

Note: You may substitute 2 to 3 tablespoons finely minced fresh mint for the fresh cilantro

Answer 7

Make them candied carrots by adding a bit of butter and brown sugar. Yummy.

Answer 8

If you are bakin gthe chicken bake the carrots too. An onion, butter, garlic salt and pepper gives excellent flavor.

Answer 9

I make fowl noodle soup each and all the time, with hardly any salt. What I do is come across no salt or low salt fowl broth. yet upload, you possibly can of vegetable favorite broth in basic terms it supply it a sprint greater. i exploit pepper, onions, celery, carrots, chopped bay leaves(little or no), a dap of parsley, and vegetable oil. The final time I made it, I boiled the fowl(i exploit in basic terms skinless,boneless breasts) extra pepper, parsley, and then drained very virtually each and all the water assume the backside with each and all the fowl juices and then extra the can broth and a cube of bouillon, then all the different stuff.

Answer 10

I cook the carrots, drain, then toss with a combination of melted butter with a little honey and parsley. My family likes them this way.