Best 6 Carrots In Coriander Glaze Recipes

Indulge in a culinary journey with our tantalizing recipe for Carrots in Coriander Glaze, a symphony of flavors that will leave your taste buds dancing. This dish showcases the vibrant colors and natural sweetness of carrots, skillfully glazed in a fragrant coriander sauce.

In addition to this delectable recipe, our article offers a diverse collection of carrot-centric culinary creations. Embark on a culinary adventure with our Carrot Fries, a healthier twist on the classic indulgence, or savor the simplicity of our Steamed Carrots, a vibrant side dish that retains the vegetable's natural goodness.

For a touch of elegance, try our Carrot and Orange Salad, a refreshing blend of flavors and textures. Those seeking a hearty and comforting meal will delight in our Carrot Soup, a creamy and flavorful symphony of flavors.

But the culinary journey doesn't end there. Discover our Carrot Cake Muffins, a delightful treat that combines the sweetness of carrots with the warmth of spices, and our Carrot Chutney, a tangy and versatile condiment that adds a burst of flavor to any dish.

Let's cook with our recipes!

GLAZED CARROTS

Glazed Carrots image

Simple dish with tender carrots with a buttery glaze and a mild sweetness.

Provided by Tricia McTamaney

Categories Side Dish Vegetables Carrots Glazed Carrot Recipes

Time 25m

Yield 8

Number Of Ingredients 5

Ingredients

2 pounds carrots, peeled and cut into sticks
¼ cup butter
¼ cup packed brown sugar
¼ teaspoon salt
⅛ teaspoon ground white pepper

Steps:

Place carrots into a large saucepan, pour in enough water to reach depth of 1 inch, and bring to a boil. Reduce heat to low, cover, and simmer carrots until tender, 8 to 10 minutes. Drain and transfer to a bowl.
Melt butter in the same saucepan; stir brown sugar, salt, and white pepper into butter until brown sugar and salt have dissolved. Transfer carrots into brown sugar sauce; cook and stir until carrots are glazed with sauce, about 5 more minutes.

Nutrition Facts : Calories 123.6 calories, Carbohydrate 17.6 g, Cholesterol 15.3 mg, Fat 6 g, Fiber 3.2 g, Protein 1.1 g, SaturatedFat 3.7 g, Sodium 193.8 mg, Sugar 12.1 g

CORIANDER GLAZED CARROTS

Coriander Glazed Carrots image

Make and share this Coriander Glazed Carrots recipe from Food.com.

Provided by love4culinary

Categories Vegetable

Time 40m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

1 1/2 lbs carrots, peeled and sliced
10 coriander seeds
4 tablespoons unsalted butter
3 tablespoons honey
salt, to taste
1 tablespoon fresh coriander, chopped, to garnish (cilantro)

Steps:

With your mortal and pestal (or with a mallet, etc) crush your coriander seeds.
Place the carrots and the crushed coriander seeds in a heavy saucepan along with 3 Tbsp butter, honey and salt to taste.
Just barely cover the carrots with water, bring to a boil, and then cover and simmer until carrots are tender.
Remove lid and bring to a boil again, reducing the liquid to the consistency of syrup, shaking pan occasionally so your carrots do not stick to the pan.
Once syrup consistency is formed, add remaining tablespoon of butter and shake around to thoroughly glaze carrots.
Transfer to your serving dish and garnish with fresh coriander.

Nutrition Facts : Calories 219.7, Fat 11.9, SaturatedFat 7.4, Cholesterol 30.5, Sodium 120, Carbohydrate 29.3, Fiber 4.8, Sugar 20.7, Protein 1.8

CARROTS IN CORIANDER GLAZE

Carrots in Coriander Glaze image

Provided by Molly O'Neill

Categories easy, quick, side dish

Time 20m

Yield Four servings

Number Of Ingredients 6

Ingredients

6 medium carrots, peeled and cut into 1/8-inch rounds
1 tablespoon unsalted butter
1 tablespoon light brown sugar
1 teaspoon cracked coriander seeds
1/2 teaspoon kosher salt
Freshly ground pepper to taste

Steps:

Place the carrots in a medium saucepan, cover with cold water and bring to a boil. Lower the heat, cover and simmer until tender, about 10 minutes. Drain.
Melt the butter in a medium skillet over low heat. Add the brown sugar and coriander seeds and stir until melted and combined. Add the carrots and coat them in the butter mixture. Season with salt and pepper and serve immediately.

Nutrition Facts : @context http, Calories 74, UnsaturatedFat 1 gram, Carbohydrate 11 grams, Fat 3 grams, Fiber 3 grams, Protein 1 gram, SaturatedFat 2 grams, Sodium 228 milligrams, Sugar 7 grams, TransFat 0 grams

ORANGE-GLAZED CARROTS

Orange-Glazed Carrots image

Rich in vitamins C and A, this nutritional powerhouse doesn't taste like a diet dish. The carrots absorb and become glazed with the buttery juice and dill adds a surprising fresh note at the end.

Provided by Food Network Kitchen

Categories side-dish

Time 35m

Yield 4 servings

Number Of Ingredients 5

Ingredients

1 pound carrots
1 cup fresh orange juice
1 tablespoon unsalted butter
Kosher salt and freshly ground black pepper
1 tablespoon picked fresh dill leaves

Steps:

Cut a 1-inch chunk off one end of a carrot at an angle. Roll the carrot a quarter turn and cut another 1-inch chunk at an angle. Continue rolling and cutting all of the carrots into 1-inch chunks. Combine the carrots and orange juice in a large saucepan. Add enough water to just cover the carrots. Add the butter and 1/4 teaspoon each salt and pepper.
Bring to a boil, and then reduce the heat to maintain a steady simmer. Cook, stirring occasionally, until the carrots are tender and the liquid has reduced to a glaze, about 20 minutes. Top with the dill and serve.

CARROT SALAD WITH CUMIN AND CORIANDER

Carrot Salad With Cumin and Coriander image

These lemony carrots taste lovely just as the recipe is written, perfumed with toasted cumin and coriander, a hint of garlic, and a touch of cayenne. This recipe draws its inspiration from Moroccan carrot salads, many of which use cooked vegetables, but this version uses slivered raw carrots instead. But if you want to splash out, try a pinch of cinnamon, and top with lots of fluffy chopped cilantro and thinly sliced jalapeño. Or add crumbled feta and olives. For the best-looking salad, use the julienne blade of a food processor, or cut the carrots into thin matchstick shapes with a sharp knife. The large holes of a box grater will work, too, but the result won't be quite as attractive. (But avoid those supermarket bags of pre-grated carrots. They're not suitable here.)

Provided by David Tanis

Categories salads and dressings, vegetables, appetizer, side dish

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 10

Ingredients

1 pound medium carrots, peeled and cut into thin matchsticks or grated
3 tablespoons extra-virgin olive oil
2 tablespoons lemon juice (from 1 lemon)
1 small garlic clove, grated
1/2 teaspoon cumin seeds, toasted and ground
1/2 teaspoon coriander seeds, toasted and ground
Pinch of ground cayenne
Salt and pepper
2 tablespoons finely diced preserved lemon (optional)
Whole mint leaves, for serving

Steps:

Put carrots in a medium bowl. Add olive oil, lemon juice, garlic, cumin, coriander and cayenne. Add salt and pepper to taste. Toss to coat. Taste, and adjust seasoning. Leave to marinate for 10 to 15 minutes. Transfer to a serving dish.
To serve, sprinkle with preserved lemon, if you like, and garnish with mint leaves.

CORIANDER GLAZED CARROTS

Coriander Glazed Carrots image

I came up with this recipe while making Sunday dinner a couple of months ago. I tend to be a dump cook so I haven't really measured anything. The amounts are just estimates.

Provided by HappyMommy1422

Categories Vegetable

Time 25m

Yield 6 serving(s)

Number Of Ingredients 7

Ingredients

2 cups baby carrots or 2 cups sliced carrots
1/4 cup orange juice
1 teaspoon crystallized ginger, sliced
1/2 teaspoon ground coriander (or to taste)
1/4 cup brown sugar
2 tablespoons butter or 2 tablespoons margarine
1/2 teaspoon salt (or to taste)