Root Beer Carrots Receita

Elevate your next meal with these irresistible Root Beer Glazed Carrots! Inspired by Everyday with Rachael Ray, this recipe delivers a surprisingly delicious blend of sweet root beer, warm spices, and tender carrots. Get ready for a unique and flavorful side dish that's perfect for weeknight dinners or holiday gatherings. Easy to make and guaranteed to impress!

Preparo 10 min
Cozimento 30 min
Calorias 94 kcal
Proteína 1g
Avaliação Seja o primeiro
Root Beer Carrots 29

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Equipe editorial de cozinha da Forktionary

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Adaptada de Food.com e testada e padronizada pela Forktionary.

Ingredientes para Root Beer Carrots

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Como fazer Root Beer Carrots

  1. In a large skillet, combine 1 cup water, 1 cup root beer, 1/4 cup brown sugar, 1 teaspoon ground cinnamon, 1/2 teaspoon ground cumin, 1/4 teaspoon ground cloves, and 1/4 teaspoon salt. Bring to a boil over medium-high heat.
  2. Add 1 pound of carrots, peeled and sliced (about 1 inch thick).
  3. Return to a boil, then reduce heat to medium-low, cover, and simmer for 5 minutes.
  4. Uncover and continue to simmer until carrots are tender, stirring occasionally, about 15 minutes. The liquid should reduce slightly, creating a syrupy glaze.
  5. Remove from heat and stir in 1 tablespoon fresh thyme leaves.
  6. Serve immediately and enjoy the sweet and spicy flavor explosion!

Nutrition Information (Approximate per serving)

Sodium

10 g

Sugar

75g

Fat

0g

Carbs

7g

Perguntas frequentes

Quanto tempo leva para fazer Root Beer Carrots?

Root Beer Carrots leva cerca de 40 minutos do início ao fim — aproximadamente 10 minutos de preparo e 30 minutos de cozimento.

Quantas calorias tem Root Beer Carrots?

Root Beer Carrots tem aproximadamente 94 calorias por porção, com cerca de 1 g de proteína, 7 g de carboidratos e 0 g de gordura.

De quais ingredientes preciso para Root Beer Carrots?

Os principais ingredientes de Root Beer Carrots são Root Beer, Brown Sugar, Cinnamon, Ground Cumin, Ground Cloves, Salt. Veja a lista completa com as medidas acima.

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