Slow Cooker Florida Sunshine Carrots

It’s not that I don’t like carrots. It’s just that they aren’t the first thing I think of when I am coming up with a side dish for dinner. They just don’t wow me. Or rather, they didn’t used to wow me. These slow cooker Florida Sunshine carrots changed that. This is about the easiest recipe ever. And the best. The end result was flavor-packed, tender carrots that have a slight sweetness to them. And a slight pineapple flavor that makes them even more special. I actually could not stop eating them!

Slow Cooker Florida Sunshine Carrots

What Every Carrot Dish Wishes It Was

The recipe for these slow cooker Florida Sunshine carrots came from a wonderful cookbook, The Southern Slow Cooker Bible. It is packed with recipe after recipe of delicious southern-inspired dishes. I can’t recommend it enough. Heck, I got this wonderful side from it. It made a carrot lover out of me!

Coconut? Optional.

I did not garnish these carrots with toasted coconut like the original recipe stated. After tasting the carrots right out of the slow cooker I decided that they were perfect as they were. Yeah, I love coconut, and it’s hard to turn it down, but I really felt I’d enjoy this side dish as-is. And I did! Maybe I’ll add coconut next time.

Slow Cooker Florida Sunshine Carrots
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5 from 1 vote

Slow Cooker Florida Sunshine Carrots

I skipped the coconut because the carrots are amazing without it.
Course Side
Cuisine American
Keyword carrots
Prep Time 15 minutes
Cook Time 5 hours
Servings 8
Calories 141kcal

Equipment

Ingredients

Instructions

  • Spray the inside of your slow cooker with non-stick spray.
  • Add the carrots. Top with the pineapple, also adding any juices.
  • Sprinkle with the brown sugar and dot with the butter.
  • Cover and cook on low 4-5 hours or until just tender.
  • Add salt and stir.
  • Serve garnished with toasted coconut (if desired).

Nutrition

Calories: 141kcal | Carbohydrates: 29g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 8mg | Sodium: 83mg | Potassium: 417mg | Fiber: 4g | Sugar: 23g | Vitamin A: 19046IU | Vitamin C: 9mg | Calcium: 54mg | Iron: 1mg

Nutritional values are approximate.

Spicy Cranberry Glazed Carrots

Carrots are proof a side dish doesn’t have to be complicated, or boring. These spicy cranberry glazed carrots are the perfect fall dish. At first glance they may look like your standard glazed carrots, but oh no, my friends, they are not. They are covered in a wonderful cranberry reduction that is sweet…. with a little heat.

Spicy Cranberry Glazed Carrots

Oh So Delicious. And Just Spicy Enough.

These spicy cranberry glazed carrots are another fantastic recipe from Chile Pepper magazine. I have been a subscriber of the magazine for years and years. Even if you’re not a chile head, or into super spicy foods, Chile Pepper magazine is still a great magazine, full of recipes (you can always tame down the heat) and product reviews and articles. If you are a chile head then, well, wait are you waiting for! Subscribe today and you won’t regret it. I love it.

If you decide to grill these carrots, I recommend that you use a grill basket. I makes cooking easier and you don’t have to worry about anything falling through the grates. And cleanup is easier too!

Also try my steamed carrots with lemon-dill vinaigrette or carrots au gratin. Or if you prefer grilled carrots (and who doesn’t!) make a big ole batch of my ginger-orange carrots.

Spicy Cranberry Glazed Carrots
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5 from 1 vote

Spicy Cranberry Glazed Carrots

Carrots are proof a side dish doesn’t have to be complicated, or boring. These spicy cranberry glazed carrots are the perfect fall dish. At first glance they may look like your standard glazed carrots, but oh no, my friends, they are not
Course Side
Cuisine American
Keyword carrots, spicy
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 8
Calories 77kcal
Author Based on a recipe from Chile Pepper magazine

Ingredients

Instructions

On the grill

  • Preheat grill to medium heat.
  • Place carrots in a large bowl and add the olive oil, 2 teaspoons of the pepper flake, and 1 tablespoon of the brown sugar. Toss to coat.
  • Grill for 5-10 minutes, turning once or twice, until tender, 5-10 minutes. Remove.

On the stovetop

  • Heat 1″ of water in a large skillet to a boil.
  • Add the carrots and cook until tender 5-10 minutes. Remove and drain.
  • Combine oil, 2 teaspoons of the pepper flake, and 1 tablespoon of the brown sugar. Add the carrots and toss to coat. Return to the skillet over medium heat and cook another 2-3 minutes.

For the glaze

  • Place cranberry juice and remaining 1 teaspoon of red pepper flake and 1 tablespoon of brown sugar in a medium saucepan over medium-high heat. Bring to a boil then reduce to a simmer and simmer until reduced by half.
  • Place cooked carrots in a large bowl. Add cranberry juice reduction and toss to coat.
  • Season with salt and pepper.
  • Garnish with chopped parsley and serve.

Nutrition

Calories: 77kcal | Carbohydrates: 18g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 116mg | Potassium: 412mg | Fiber: 4g | Sugar: 12g | Vitamin A: 19271IU | Vitamin C: 11mg | Calcium: 47mg | Iron: 1mg

Nutritional values are approximate.

Steamed Carrots with Lemon-Dill Vinaigrette

Carrots are one of my favorite veggies. They keep forever in the fridge so I can always have some on hand. And I can often find them late into the season. This simple recipe for steamed carrots with lemon-dill vinaigrette gives your boring carrots a really nice Dijon kick that isn’t overwhelming.

Steamed Carrots with Lemon-Dill Vinaigrette

Nothing Fancy. Just Great Carrots.

This recipe uses ingredients I usually have on hand. Sometimes I don’t have a fresh lemon. So either skip the zest or use a bit of lemon pepper instead. And I’m just about downright lucky if I find fresh dill at our local grocery store. I often end up using dried instead. Either way this steamed carrots with lemon-dill vinaigrette is a fantastic side dish.

Also try my roasted carrots. They’re easy and delicious. For something a little different, my spicy cranberry glazed carrots are quite yummy too! But make these steamed carrots with lemon-dill vinaigrette first!

Steamed Carrots with Lemon-Dill Vinaigrette
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4 from 1 vote

Steamed Carrots with Lemon-Dill Vinaigrette

This simple recipe for steamed carrots with lemon-dill vinaigrette gives your boring carrots a really nice Dijon kick that isn’t overwhelming. 
Course Side
Cuisine American
Keyword carrots, dill, lemon, vinaigrette
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 12
Calories 105kcal

Ingredients

Instructions

  • In a medium bowl, whisk together the lemon juice, Dijon, red wine vinegar and honey.
  • While still whisking, slowly pour in the olive oil. Whisk until smooth.
  • Whisk in the dill, salt and lemon zest.
  • Steam carrots in a steam basket over a large pot of simmering water, about 8 minutes. Carrots should be somewhat tender but still have a bit of ‘bite’.
  • Place carrots in a large bowl or pan and drizzle with the vinaigrette. Toss to coat and let set for 5 minutes to absorb the dressing.

Nutrition

Calories: 105kcal | Carbohydrates: 12g | Protein: 1g | Fat: 6g | Saturated Fat: 1g | Sodium: 190mg | Potassium: 378mg | Fiber: 3g | Sugar: 6g | Vitamin A: 18955IU | Vitamin C: 12mg | Calcium: 41mg | Iron: 1mg

Nutritional values are approximate.

Roasted Carrots

I love the flavor from roasted vegetables, mostly carrots or Brussels sprouts and sometimes cauliflower. They have such a great sweetness to them. Sometimes I roast canned tomatoes for soups. Or I’ll roast onions as a side dish. And of course, a favorite, roasted garlic. Nothing is as simple as these roasted carrots. And nothing is as tasty.

Roasted Carrots

The Perfect Side Dish

Roasted carrots were the perfect side for our mushroom pork tenderloin with roasted garlic mashed potatoes. And hey, there’s no law that you have to only roast one vegetable at a time. Toss a few beets in there too. Just make sure they are all about the same size.

Also try my root beer carrots. Root beer makes for an excellent glaze.

Roasted Carrots
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5 from 1 vote

Roasted Carrots

I love the flavor from roasted vegetables, mostly carrots or Brussels sprouts and sometimes cauliflower. They have such a great sweetness to them
Course Side
Cuisine American
Keyword carrots
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 4
Calories 48kcal
Author Mike

Ingredients

Instructions

  • Preheat oven to 400 F.
  • Place carrots on a baking sheet. Drizzle lightly with the oil, rotating the carrots to get them coated.
  • Sprinkle with salt and pepper and thyme.
  • Roast in the oven for 20-30 minutes, rotating once, until the carrots just start to soften. You don’t want them to get too soft – a little crunch is good.

Nutrition

Calories: 48kcal | Carbohydrates: 11g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 78mg | Potassium: 374mg | Fiber: 3g | Sugar: 5g | Vitamin A: 19027IU | Vitamin C: 9mg | Calcium: 45mg | Iron: 1mg

Nutritional values are approximate.

Carrots Au Gratin

Paula Deen does crank out some good dishes, like these carrots au gratin. She has a lot of critics, but I’m not one of them. When I do watch cooking shows, I watch for the food. I try to ignore the fluff.

Carrots Au Gratin

A Great Holiday Side Dish

These carrots au gratin came out fantastic. It’s a nice twist on the traditional potatoes au gratin. I think we’ll put this on our to-make list for this year’s Thanksgiving.

Also try my fried carrots strips with Cajun mayonnaise dipping sauce.

Carrots Au Gratin
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4 from 1 vote

Carrots Au Gratin

A great easy side dish that is a nice twist on traditional potatoes au gratin.
Course Side Dish
Cuisine American
Keyword carrots
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 6
Calories 206kcal
Author Paula Deen

Ingredients

Instructions

  • Spray a 9″ x 9″ baking dish with non-stick spray.
  • Preheat oven to 350 F.
  • Melt the butter in a large skillet over medium heat.
  • Add the carrots and green onion and saute for 6 minutes.
  • Add the flour, parsley, salt and pepper. Stir and cook for 2 minutes.
  • Add the milk and stir until thickened, 2-4 minutes.
  • Remove from heat and stir in the cheese.
  • Pour mixture into the baking dish. Sprinkle top with the crushed chips.
  • Bake for 30 minutes or until hot and the chips are a little browned.

Nutrition

Calories: 206kcal | Carbohydrates: 20g | Protein: 8g | Fat: 11g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 19mg | Sodium: 364mg | Potassium: 593mg | Fiber: 3g | Sugar: 7g | Vitamin A: 14533IU | Vitamin C: 9mg | Calcium: 181mg | Iron: 1mg

Nutritional values are approximate.