6 Sweet Savory Carrot Recipes Under 370 Calories

 

Betty’s Savory Dilly Carrots

Video taken from the channel: Betty’s Kitchen


 

Garlic Roasted Carrots

Video taken from the channel: RecipeTin Eats


 

9 Carrot Recipes for Weight loss | How to make Carrot Oat, Smoothie, juice, Chilla, porridge & Cake

Video taken from the channel: FoodFitness&Fun


 

EAT MORE WEIGH LESS #5 | Healthy Meals For Weight loss // Plant Powered ��

Video taken from the channel: Healthy Crazy Cool


 

Bourbon Glazed Carrots Special Occasion Carrot Side Dish Recipe

Video taken from the channel: Food Wishes


 

Baked Carrot Fries Recipe

Video taken from the channel: The Cooking Foodie


 

4 Healthy Baking Recipes For Weight Loss

Video taken from the channel: TheSeriousfitness


6 Sweet & Savory Carrot Recipes Under 370 Calories. chevron_left PREV: 10 Reasons to Try a Restorativ chevron_right 6 Sweet & Savory Carrot Recipes Under 370 Calories. by MyFitnessPal’s Recipes. March 7, 2018. No Comments. Share it: 5/5 (1) Sample rating item. Try these velvety smooth vegan carrot recipes from the Food Monster App for nutrient-dense and flavorful dinners!

10 Savory Carrot Recipes to Bring to the Dinner Table! One Green PlanetOne Green. Roasting carrots over indirect heat for about 45 minutes leaves them sweet and tender. Here, we brush the carrots with a glaze made of honey (to enhance their sweetness) and soy sauce (for some salty contrast) toward the end of cooking. Grill-Roasted Carrots With Sweet Soy Glaze Recipe » Carrot Salad With Yogurt, Ghee, and Barberry Dressing.

Sweet and Savory Baby Carrots. I’m pretty much a sucker for any sweet-savory combination so it is no surprise that I liked this recipe. I was inspired by this recipe but made tweaks with what ingredients I had on hand.

It’s super simple to make. Simply mix together all of the ingredients, minus the carrots. Now stir in the carrots, making. Easy Carrot Cake Recipe. Calories: 253 Carbohydrates: 51 Protein: 4 Fat: 4 Saturated Fat: 2 Cholesterol: 29 Sodium: 239 Potassium: 251 Fiber: 2 Sugar: 27 Vitamin A: 3685 Vitamin C: 1.6 Calcium: 83 Iron: 2.2.

Save Recipe. Share This Recipe. Welcome to Sweet and Savory Meals! Here you can find easy and delicious recipes to choose from. FOR SAVORY CARROTS: Add olive oil, salt, pepper, paprika, and garlic powder.

Toss to coat all the carrots. Spread carrots into 1 even layer and roast in the oven for 10 minutes. Remove from the oven and quickly toss/flip the carrots then return to the oven.

Find the best carrot recipes for your favorite side or main dish as well as dessert. Carrot cake, carrot soup, carrot salad, glazed carrots and more!Low Calorie Low Fat or any day of the week. Baby carrots are tossed in a sweet and buttery Marsala wine glaze with shallots and toasted hazelnuts.

Just delicious! sweet and savory glazed carrots with lots of butter in a brown sugar and bourbon glaze make a perfect side dish for special occasion dinners. Peel the carrots and cut them diagonally in 1/4-inch slices. You should have about 6 cups of carrots.

Place the carrots, 1/3 cup water, the salt, and pepper in a large (10to 12. Revamp your classic chili recipe with this unique and healthy version that tastes so hearty and savory you won’t believe it’s on this list of skinny dinner recipes under 400 calories. 6. Jalapeno-Cheddar Stuffed Enchilada Turkey Meatloaf | 303 Calories.

List of related literature:

Sauteed Sweet Potatoes and Carrots – Two cups diced sweet potatoes, 2 cups diced fresh carrots or one 8 oz. can.

“Mucusless Diet Healing System: Scientific Method of Eating Your Way to Health” by Arnold Ehret
from Mucusless Diet Healing System: Scientific Method of Eating Your Way to Health
by Arnold Ehret
Book Publishing Company, 2012

Toss vegetables with ¼ cup toasted sliced almonds, 2 teaspoons minced fresh parsley, and 1 teaspoon lemon juice before serving.

“The Complete Vegetarian Cookbook: A Fresh Guide to Eating Well With 700 Foolproof Recipes” by America's Test Kitchen
from The Complete Vegetarian Cookbook: A Fresh Guide to Eating Well With 700 Foolproof Recipes
by America’s Test Kitchen
America’s Test Kitchen, 2015

2 tablespoons dairy-free buttery spread 1 cup peeled and diced russet potatoes 1 cup peeled and chopped sweet onion 1⁄2 cup chopped celery 1 cup peeled and chopped carrots SERVES 6 Per Serving: Calories 215 Fat 3g Protein 18g Sodium 360mg Fiber 4g Carbohydrates 29g Sugar 6g

“The Everything Gluten-Free & Dairy-Free Cookbook: 300 simple and satisfying recipes without gluten or dairy” by Audrey Roberts
from The Everything Gluten-Free & Dairy-Free Cookbook: 300 simple and satisfying recipes without gluten or dairy
by Audrey Roberts
Adams Media, 2019

Toss together the carrots, 2 tablespoons of the olive oil, 1 teaspoon of the salt, and ½ teaspoon of the pepper on a rimmed baking sheet.

“Siriously Delicious: 100 Nutritious (and Not So Nutritious) Simple Recipes for the Real Home Cook” by Daly, Siri
from Siriously Delicious: 100 Nutritious (and Not So Nutritious) Simple Recipes for the Real Home Cook
by Daly, Siri
Oxmoor House, Incorporated, 2018

Toss roasted vegetables with 2 tablespoons toasted sliced almonds, 1 teaspoon minced fresh parsley, and ½ teaspoon lemon juice before serving.

“The Complete Cooking for Two Cookbook: 650 Recipes for Everything You'll Ever Want to Make” by America's Test Kitchen
from The Complete Cooking for Two Cookbook: 650 Recipes for Everything You’ll Ever Want to Make
by America’s Test Kitchen
America’s Test Kitchen, 2014

In a small saucepan over medium heat, sauté 1/4 teaspoon garlic in 2 teaspoons extra-virgin olive oil with 1/4 cup each chopped onion, zucchini, carrots, and green bell pepper.

“The 20/20 Diet: Turn Your Weight Loss Vision Into Reality” by Phil McGraw
from The 20/20 Diet: Turn Your Weight Loss Vision Into Reality
by Phil McGraw
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Ingredients: 450 g baby carrots; 700 ml water; ½ tsp salt; ¼ tsp chervil; ¼ tsp white pepper; leaves of a large bunch of flatleaf parsley; 120 ml white wine vinegar; extra virgin olive oil.

“The Tudor Kitchen: What the Tudors Ate & Drank” by Terry Breverton
from The Tudor Kitchen: What the Tudors Ate & Drank
by Terry Breverton
Amberley Publishing, 2015

1. in a medium saucepan, combine the carrots, parsnips, sweet potato, 1 tablespoon butter, and a pinch of sugar, if using, and season to taste.

“The French Women Don't Get Fat Cookbook” by Mireille Guiliano
from The French Women Don’t Get Fat Cookbook
by Mireille Guiliano
Atria Books, 2010

1 pound carrots, sliced (3 cups) 1 tablespoon honey 1 tablespoon prepared horseradish

“The Ultimate Low-Calorie Book: More than 400 Light and Healthy Recipes for Every Day” by Better Homes and Gardens
from The Ultimate Low-Calorie Book: More than 400 Light and Healthy Recipes for Every Day
by Better Homes and Gardens
HMH Books, 2012

Toss vegetables with ¹∕ cup toasted sliced almonds, 2 teaspoons chopped fresh parsley, and 1 teaspoon lemon juice before serving.

“Cook's Illustrated Cookbook: 2,000 Recipes from 20 Years of America?s Most Trusted Food Magazine” by Cook's Illustrated
from Cook’s Illustrated Cookbook: 2,000 Recipes from 20 Years of America?s Most Trusted Food Magazine
by Cook’s Illustrated
America’s Test Kitchen, 2011

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

[email protected]

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40 comments

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  • Thank you for the carrot fries recipe; can’t wait to try ’em as the look amazing:)
    Been watching your videos for awhile and recently subscribed; I typically don’t comment but I just wanted to say hi and to let ya know I really enjoy your vids:):):):):):)

  • I love this recipee. I’ve been assigned the holiday side dish. Is there anyway I can prepare this to travel and make 40 sides? Or is this not a good dish for that?

  • #askmiles Thank you so much for your You Tube channel! I am a recent subscriber and am now totally obsessed with how you cook! I’ve been vegetarian since I was 16 and went vegan over a year ago. I’m really struggling in that I’m losing my hair it’s becoming really thin. I don’t believe veganism is the cause unless it had an immediate impact I think its hormonal and menopause related. Any advice you could offer or video’s on this subject would be so so appreciated. Thank you <3 x

  • As a faithful, old subscriber to chef John I have exercised my rights to slightly (gulp) alter his recipe to suit what I had available……an excellent 25 y/o Brandy instead of Bourbon, micro-planed zest of one Seville orange(small, bitter) and then it’s juice added right at the end for the final fast deglaze….(Bourbon is crazy expensive where I’m at (Cape Town) and the brandy is excellent for cooking AND sipping)….The result was exquisite. My guests were demanding my recipe for what they assumed to be my “Grand Marnier Carrots”. Of course I rubbed the side of my nose and said” I promised my old chef I’ll never tell”. The credit belongs to chef John, of course. I’ve done the same with Remy Martin Cognac and it’s (almost) as good…

  • just tried a modified version of the banana bread and it came out pretty good! I went for more of a protein-packed version of it, adding 2 scoops of chocolate protein powder, then triple the Greek yogurt and a quarter cup of egg whites (the added protein powder dry ingredients needed to be somewhat offset with wet ingredients).
    It came out ever so slightly dry i think i over-mixed the ingredients a little and left it in the oven for about 5 minutes too long, but other than that pretty good

  • Sooooo dear Sir, I made that “Starburst Smoothie” and WOW!!!������
    It was Heaven in a glass!!! It was filling, creamy yet refreshing, and just overall Satisfying!
    Thankyou so much for Blowing my vegan mind!

  • Chef John, I’ve tried your pork carnitas, pork tenderloin, beef merlot and a few others and I love your channel. Recently, a friend of mine mentioned that they had carrot mousseline in Vegas. Do you have a recipe? If so, please share. I’d appreciate it.

  • Manju ji i am on intermittent fasting, following your diet plan with Little bit change as per my body acceptance and need.Manju ji I give two hours in mornings to my workouts regularly..now it’s almost a month,and I am getting results also.sometimes I feel my knees aching..can you suggest me what should I eat to have strong joints and bones

  • question lol: you added raw chick peas? they take a LOT of time to cook…like 45m at least maybe more. Your suggestion is to eat them not cooked?
    If it makes no difference then better to pre coock then…
    Love your channel ��

  • Peas are really healthy and also so cheap when bought frozen. I don’t normally take too many ideas of vegan YouTubers but these all look easy, cheap and delicious.

  • Amazing �� I love your videos xxx thanks for sharing xxx love you I m a subscriber please put more videos for us with love Rozie from uk xx

  • I like bourbon, but I cannot understand the idea of adding ti to food. As much as I love some Old Crow in moderation, putting it (or any Bourbon) in foods is always horrible. Just drink the stuff and don’t ruing it and the food by trying to eat it.

  • Wow! I really love to eat fries too. �������������� Carrot fries looks interesting. Tasye crunchy and delicious carrot fries. Great recipe. See u next time. ������������������

  • Now that we are in quarantine you can post recipes a little bit more complex. We have all the time in the world to watch the full video and to make them �� better days will come! ���� Thank you for the recipe! Take care ��

  • The Turnip cannot go both ways huh.. ONLY,, the mighty carrot? Let me tell you somethingno food shaming! If the Turnip wants to go both ways who’s it harm?
    ��

  • Thank you so much for advocating a NON-RESTRICTIVE lifestyle, in which we can eat plenty while losing weight, maintaining weight and healing our bodies. YES, fats should not be feared, either! Moderation, but important! LOVE YOUR CHANNEL, BROTHER!

  • From the music I can see you always tend to like 90’s or early 00’s music.

    Anyways, I tried this smoothie today and yuuuuuum Miles. Thanks ��

  • You guus MUST try this…

    Melt lots of sugar on low temperature to medium heat, in a wok or on a pan. Then stir in some real butter in the melted sugar that have gone light brown. Add or do not add a bit of honey. Once stired together as a warm caramel paste, add potatoes that have been preboiled. Make sure they are dry. Turn down heat to minimum, and turn them each 5 minutes.

  • Ugh what does your Tahini label again? Can you put it on your next video? I want to look for it and buy it to add to my salads/vegetables! Thanks ��

  • One question, can I just use almond flour instead of grounding almonds into flour? I am very inexperienced, I really want to know.

  • I love Chef John’s videos and I’m used to learning new stuff from him, but my MIND WAS BLOWN when he did the both-ways carrot peeling trick! I can not believe I never thought of that!

  • Hey I just found your channel and its really cool! I’m interested in veganism but have severe nut allergies (all nuts) (ok not coconut) Generally I’m ok with most soy products but sometimes have
    lighter reactions to some substitutes. Whats your advice?

  • video nice, you make video verry well.
    my friends watching video: Talking Tom and Friends Series Interesting Meal Attraction Distraction Top 5

  • #askmiles I’ve recently become plant based and I’ve done research, not heaps and heaps but enough that I’m feeling good, but I still get worried about calcium! Whenever I enter my day on Cronometer to check if I get enough I never seem to have the recommended 1000 and that’s always the highest percentage from almond or soy milk, but I usually have them in my coffee which limit calcium absorption �� am I worrying for nothing, how do you get calcium? I eat a healthy diet, and my greens too! Thank you!
    Also I bought legit tahina the other day and thought you would be proud, love your videos!

  • I used to make this Chef John recipe two or three nights a week for a pair of old queens for whom I worked as a private cook. They loved these carrots. I used Bulliet(?) Rye Whiskey.

  • Are these carrot fries are supposed to be hard? I feel like something went wrong. They came out crispy on the outside and still quite hard and raw in the inside. I expected they would be soft and very sweet. I bought organic carrots especially for this recipe. They were in the oven 25 mins in180°C ��

  • #askmiles hey Miles I love all your recipes because of how nutrient dense they are but I’ve heard people say that the body can only actually absorb like 5%(?) of the nutrients from each meal you eat max. Is this true?

  • i would like to ask, the calories count is it for the whole recipe or per serving; for example for first dish, u got 2 serving for the whole recipe. so, the calories table count for 2 serving or 1 serving? i really hope u or anyone can enlighten me in this. thank you in advance ��

  • I wonder if you could char them first (high temp but sure time) to get more caramelization. Typically, that’s the only way I enjoy non-doctored carrots. Then do the rest of the recipe.

  • i use butter all the time because butter is better for you than margarine: https://www.facebook.com/photo.php?fbid=10210465877862638&set=a.1170965513711.2026330.1215194344&type=3

  • Crazy Crew so apparently there’s over 100k of us now ��.. Love each & every one of you! leave any Q’s for upcoming Q&A in the comment section.. lots of lurrrve ��

  • Recepie is very delicious �� but tunica pasta and stuff potato contain many calories…. Are These high calories suitable for w8 loss?

  • I disagree to avoid egg yolks in muffin. There’s no evidence based research says egg yolk makes you fat or gain weight. But it provide omega 3 which your cell membrance and brain need, and it contains many nutrients such as vitamins, minerals, included phytonutreints. Whole egg makes your more than 10,000 emzymes incoporated by its completed amino acids.

  • Hi, just to share: I used broad beans, very popular where I live, instead of edamame in the hummus, and replaced one lemon with lime= the hummus turned out to be DIVINE!!!!
    I would also like to share the tip for choosing ingredients that are seasonal and grown/produced “close to home”; in Poland, where I live, menu used to change with seasons I remember my mom saying autumn was her favourite as that was the time of plums, apples and pears. Dishes would change seasonally: new potatoes were served with cucumbers, cream and dill while cold winter months called for hearty dishes of groats, creamy soups and sauerkraut (probiotic and vit C bomb!). Those times seem to, sadly, be gone, as my greengrocer proudly displays strawberries next to plums and exotic fruit.
    Another thing: whenever I listen to what my taste tells me I might all of a sudden crave parsley (otherwise loathed by my taste buds)I know that’s what my organism lacks: iron [cf the parsley case], vitamines or healthy bacteria [buttermilk, mmmm!]. So I do listen:)
    I also try to buy local produce, not out of crazy patriotism [far from that] but I strongly believe in better nutritonal value of, say, Polsh cauliflower compared to an Italian one [very tasty BTW] that travelled hundreds of kilometers. Hence broad beans instead of edamame ;)))
    I’m a vegetarian as I can still buy eggs and milk from small, family-run farms that are eco-friendly for the simple reason that free range is cheaper.
    And now for something completely different:
    1) CORIANDER is KOLENDRA in Polish ;P
    2) The best tahini I can buy is by KOSKA, Turkish brand, kings of halva
    3) I recommend trying raw beetroot ( one of Polish most popular veggies) I always find it baked in English recipes and it’s less sweet yet delicious diced or grated into a salad. And PACKED with nutrients. And a wanderful companion for walnuts. And parsley 😉
    LOVE your advice, have a separate ringbinder for the printouts of your recipes, cheers!
    Beata

  • I am in the USA and want to send you some PB & Company nut butter so bad! Have you tried this brand? I am making the chickpea curry tonight! Your meals are nothing short of amazing! xxoo

  • This looks and sounds perfect for this coming Thanksgiving Thursday! I wasn’t quite sure which carrot dish to make until I saw this video. Thanks for making it an easy choice!

  • Just made this today, it is absolutely delicious, I will definitely be adding this to my side dish recipes. I used Makers Mark Whisky.

  • OMG If you make a roast with red potatoes all around itthen made a veggie medley in this Bourbon Glaze, mixed it in with those savory beef juices/onion and potatoes…instant wedding proposal! But be careful, it might just be the Bourbon Glaze talking!:)

  • Made the smoothie, but had to use almond milk because that is what I have….Oh…my…God! It is fantastic!! Thank you. Can’t wait to try with coconut milk

  • Very true about junk food providing momentary pleasure. If you’re eating something that doesn’t make you feel like you can run a mile, best to limit the portion.