638 vinegar honey carrots Recipes

carrot juice, curry powder, tabasco sauce, rice wine vinegar, honey, salt

balsamic vinegar, honey, chicken stock, olive oil, garlic clove, carrot, sliced into rounds, fresh ground black pepper

carrots, unpeeled, in 3/4 inch slices, peeled, in 1 x 1 inch cubes, rutabaga, peeled , in 1 x 1 inch cubes, turnips, peeled , in 1 x 1 inch cubes, parsnip, in 3/4 inch slices, yellow beets, peeled , in 1 x 1 inch cubes, garlic cloves, unpeeled, stalks celery, in 3/4 inch slices, olive oil, balsamic vinegar, honey, garlic powder, fresh rosemary, minced, salt, fresh ground black pepper , to taste, boiling potatoes , in 1x1 inch cubes (yukon or new varieties) (optional)

carrots, sliced 1/4 inch thick, butter, fresh tarragon, chopped, balsamic vinegar, honey, salt

mayonnaise, milk, vinegar, honey, brown rice, cooked, carrots, grated (about a cup), dark raisin

carrot, water, balsamic vinegar, honey, olive oil, spicy brown mustard, dried basil, ground pepper

whole wheat flour, salt, baking soda, cinnamon, nutmeg, natural bran, carrots, 1cup grated, eggs, vegetable oil, skim milk or 1 1/2 cups orange juice, vinegar, honey, molasses, raisins

carrots, onion, cider vinegar, honey (desjardins recommends laurentian, vegans use agave), cumin seed, turmeric, raisins (optional)

beets, peeled and sliced, carrots, peeled and quartered, olive oil, sea salt, fresh pink grapefruit juice, fresh lemon juice, red wine vinegar, honey, ground ginger, soy sauce, olive oil, preheat oven to 400 degrees f (200 degrees cup)., aside 1/2 cup each of the beets and carrots for the dressing. place the remaining beets and carrots in a 9x13 inch baking dish, drizzle with 1 tbsp of olive oil, sprinkle with the sea salt, and toss to coat. cover the dish with aluminum foil., bake the vegetables in the preheated oven for 15 minutes., meanwhile , place the reserved beets and carrots into a blender. add the grapefruit juice, lemon juice, vinegar, honey, ginger, soy sauce, and remaining 1 tbsp olive oil. blend until smooth. after the vegetables have roasted for 15 minutes, stir in the citrus sauce, then recover, and continue cooking until the vegetables are tender, about 45 minutes more.

carrots , cut into 2 inch chiunks on the bias, honey, sherry wine vinegar, whole cumin seed, toasted, extra virgin olive oil, kosher salt, fresh ground black pepper, extra virgin olive oil, orange , juice and zest of, honey, sherry wine vinegar, mint (leaves only ), shallot, thinly sliced (can sub red onion), almonds, kosher salt, feta cheese, crumbled to serve, orange zest, to serve, olive oil, to serve

carrots, peeled , and cut on the diagonal into ovals, balsamic vinegar, honey , to taste, red pepper flakes , to taste

plain nonfat yogurt, mayonnaise, lemon juice, cider vinegar, honey, carrots, peeled and trimmed, granny smith apple, cored, roughly chopped fresh mint leaves, salt

carrots, peeled and diced, fennel bulb, chopped, green onion, chopped, mayonnaise, table cream, olive oil, vinegar, honey or 2 tbsp granulated sugar, mint, dried, sea salt, white pepper, raisins

baby carrots, beets, shallots, peeled, halved if large, bay leaves, thyme, olive oil, salt & freshly ground black pepper, asparagus tips, balsamic vinegar, honey, coriander seeds, lightly crushed, cumin seeds, lightly crushed, pumpkin seeds or 2 tbsp sunflower seeds

carrots (about 5 small), scraped and sliced diagonally, water, balsamic vinegar, honey, olive oil, dijon mustard, dried basil, black pepper

carrots (about 5 small), scraped and sliced diagonally, water, balsamic vinegar, honey, olive oil, dijon mustard, dried basil, black pepper

carrots, water, balsamic vinegar, honey, extra virgin olive oil, dijon mustard, dried basil, fresh ground pepper (optional)

baby carrots, honey, cider vinegar, olive oil, salt, chopped fresh or 1/4 tsp. dried thyme, pepper