Comida Kraft
Recipe Box

Glazed Carrots

Glazed Carrots is rated 3.681159420289855 out of 5 by 69.
Prep Time
20
min.
Total Time
20
min.
Servings

6 servings, about 1/2 cup each

Carrots are glazed with our KRAFT Classic CATALINA Dressing in this simple—but incredibly delicious—side dish recipe.

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What You Need

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Make It

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  • Pour dressing over carrots in large nonstick skillet; stir to coat. Cover.
  • Cook on medium heat 12 to 15 min. or until carrots are tender and heated through, stirring occasionally. Remove from heat.
  • Stir in nuts and parsley.

To Double

Serving a crowd? Just prepare as directed, doubling all ingredients.

How to Toast Nuts in a Skillet

When a skillet dish calls for toasted nuts, there's no need to heat up the oven. Simply cook the nuts for a few minutes in an ungreased skillet on medium heat until lightly browned, stirring frequently.

Servings

  • 6 servings, about 1/2 cup each

Healthy Living

  • Good source of vitamin A or C
  • Generally Nutritious
  • Diabetes Center

Diabetes Center

  • Carb Choices: 1/2 Carb Choice

Diet Exchange

  • 1/2 Carbohydrate
  • 1 Vegetable
  • 1/2 Fat

Nutrition Bonus

Dress up a simple side of carrots with the CATALINA Dressing. You'll get a tasty side dish that's an excellent source of vitamin A, thanks to the carrots.

Nutritional Information

Serving Size 6 servings, about 1/2 cup each
AMOUNT PER SERVING
Calories 70
Total fat 3.5g
Saturated fat 0g
Cholesterol 0mg
Sodium 190mg
Carbohydrate 10g
Dietary fiber 3g
Sugars 7g
Protein 1g
% Daily Value
Vitamin A 210 %DV
Vitamin C 4 %DV
Calcium 4 %DV
Iron 4 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 3 out of 5 by from I made this a while ago, with Russian dressing (my favorite) instead of Catalina. I made this a while ago, with Russian dressing (my favorite) instead of Catalina. I found it to be good but not great for a reason that some people have already mentioned: the carrots were not cooked well enough before the dressing started to make them stick to the pan. I am going to make this again, but the next time I do, I am going to steam the carrots separately for a few minutes (until they just begin to get soft) before putting them in the pan with the dressing. I would like to try this with other kinds of dressing besides Russian, too (Catalina, Honey Catalina, etc.).
Date published: 2006-11-16
Rated 5 out of 5 by from I was kind of skeptical at first (being a not so big fan of Catalina dressing) but these carrots... I was kind of skeptical at first (being a not so big fan of Catalina dressing) but these carrots have won me over. I made it with the Sweet Honey Catalina dressing. Cooked as directed and then put on low till the carrots got to the texture we like. Very Yummy! Even the Hubby (who is not a big Carrot fan) liked them. All I added to the carrots was parsley from my herb rack. I did not have almonds so I left those out (but will probably try the next time).
Date published: 2006-07-16
Rated 5 out of 5 by from This was very good. This was very good. I used the kraft free catilina dressing and mixed in yellow bell peppers, one packet of splenda, and a dash of salt while it was cooking. Then tossed it with the tosted almonds and parsley. All the flavors really meshed well together. I noticed in some of the other reviews some people thought it was too crunchy. Just cook the carrots until they are to the tenderness that you desire. It's really a good dish with no added fat.
Date published: 2006-06-16
Rated 5 out of 5 by from My whole family loves this recipe. My whole family loves this recipe. Though, I steamed the carrots for about 4 minutes before glazing them since there were so many comments about the carrots being crunchy after 10 minutes. It worked perfectly! I see that the recipe is updated now to cook for 12-15 minutes, so maybe that will be enough and you won't need to steam them (or microwave them) first. I will make these all the time now I am sure!!!
Date published: 2005-04-16
Rated 2 out of 5 by from These carrots were ok but out of a family of 4, only one liked them. These carrots were ok but out of a family of 4, only one liked them. Carrots tend to be bitter and to add this tangy dressing to them, just added to the bitter taste. I don't really have a sweet tooth but I think the only way to rescue this recipe is to add a little brown sugar to it. Maybe a tsp or two. I also had to cook them about 30 minutes. I may try this recipe again.
Date published: 2009-10-13
Rated 4 out of 5 by from My comment is also about the carrots not being done. My comment is also about the carrots not being done. They were one step above raw after 10 minutes, and the Catalina was almost ready to stick in the pan. (By the way...I used FREE Catalina and it worked fine). I now know that I will need to pre-cook them somehow.
Date published: 2005-03-12
Rated 4 out of 5 by from This had a great, very different taste. This had a great, very different taste. The almonds were very special and gave a welcome crunch. Since these baby carrots are different thickness, it was not done after 10 min, and some carrots were barely cooked, so the dish needed to be MW for 4 more mins.
Date published: 2005-03-11
Rated 4 out of 5 by from This recipe is a crowd pleaser. This recipe is a crowd pleaser. I use it for any pot luck event. The only I changed is to omit the nuts because of allergies and to parboil the carrots first to make them more tender. But yummy yummy!! Even my picky eaters consider it a treat.
Date published: 2006-04-16
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