Sweet and spicy carrots with green onions in the microwave
Votes: 4
Time: 30 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 150, total fat 7 G., saturated fats 6 G., proteins 2 G., carbohydrates 20 G., fiber 5 G., cholesterol 0 mg, sodium 600 mg, sugar 12 G.
Calories 150, total fat 7 G., saturated fats 6 G., proteins 2 G., carbohydrates 20 G., fiber 5 G., cholesterol 0 mg, sodium 600 mg, sugar 12 G.
Make a delicious, healthy, and easy carrot side dish by microwave-sautéing them in coconut oil. For a striking side dish, roll the carrots. Long, thin carrots work especially well for this, as they ensure all the pieces look uniform. Add a spoonful of brown sugar for a subtle caramel flavor that enhances the coconut oil, while a pinch of red pepper flakes adds a contrasting piquancy. Top with fresh green onions and serve with chicken, fish, or seafood dishes for a Caribbean twist.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 0.7 kg carrots, peeled and trimmed
- 2 tablespoons unrefined coconut oil
- 1 tbsp. l. brown sugar
- 0.5 tsp ground cumin
- 1/4 tsp red pepper flakes
- 2 tbsp. distilled vinegar 5%
- 2 green onions, thinly sliced at a high angle
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Cooking the dish according to the recipe:
- Roll-cut carrots: Working with one carrot at a time, slice them diagonally, rolling the carrots a quarter turn after each cut to create bite-sized, faceted pieces.
- In an 8-inch (20 cm) square baking dish, combine the coconut oil, brown sugar, cumin, paprika, and 1 teaspoon of salt. Microwave on high until the butter melts, about 30 seconds. Stir in the vinegar and carrots. Cover with a vented lid or plastic wrap with 6 small holes.
- Cook on high power for 5 minutes. Uncover, being careful not to burn yourself with steam, and stir the carrots. Cover again and microwave, stirring every 5 minutes, until the carrots are tender and have absorbed most of the liquid, about 10 minutes more. Remove the lid and stir in all the green onions, setting aside 1 teaspoon. Transfer to a serving platter, sprinkle with the reserved green onions, and serve immediately.
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