READY IN 8+ hrs

Almond Carrots

Read Reviews (13)

"This was my grandmother's recipe. It is easy to make and goes great with any meal." — LADYEM

Directions

In a medium saucepan with enough water to cover, boil carrots until tender but crisp. Remove from heat, drain, and place in a medium bowl with onion and pepper.
In a medium saucepan over medium heat, blend oil, sugar, vinegar, almond extract and basil. Cook and stir until sugar is dissolved.
Pour the oil mixture over the carrot mixture. Cover, and chill in the refrigerator 8 hours or overnight before serving cold.

Kitchen-Friendly View

PREP 15 mins
COOK 15 mins
READY IN 8 hrs 30 mins

Reviews More Reviews

Most Helpful Positive Review

Jul 24, 2003

I was unsure at first when reading this recipe, but after making it and trying it, it was very yummy. The carrots tasted like candy. Yummy recipe and will make again. Just to note, my kids wouldn't eat them, but they barely tried them! (Ages 6, 3 & 3)

—JLFRAT

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Most Helpful Critical Review

Aug 29, 2003

I didn't care for this too much. It seemed like it would be tasty because I love carrots and almonds but the almond extract was too bold. It may have been because I used imitation almond extract instead of pure. The onions and almond extract is a poor combination. I didn't much taste the oregano in this recipe and if I had left it out, it probably would have tasted the same. I won't be making this again.

—Adriana

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16 Ratings

Jul 24, 2003

A different way to serve carrots! Very tasty would definatley make again!

—LAURIEH3

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Jul 24, 2003

Great recipe and so easy. I leave out the almond extract as often as I add it.

—MAEVEN6

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Jul 24, 2003

Delicious!! My 3 year old even thought so:)

—MAKENZIE

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Nov 28, 2005

For this past Thanksgiving, everything went well with the Almond Carrots (as directed above). However, I would suggest using only one and half teaspoon of almond extract. Yes, the almond flavoring does go a long way. Overall, this is a great, quick and easy recipe for a vegetable dish.

—k-lub

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Dec 18, 2003

I made this recipe for my daughters wedding and it was a hit. The greatest part is that you can do it the night before so you're not so frantic on the day of the wedding trying to prepare all the last minute food. I also sprinkled on some toasted slivered almonds as they were served on the plate for a beautiful presentation.

—DEBBIEMOGG

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Jul 24, 2003

It's a special taste. I'm not crazy about it but my husband loved it. Make sure you cook the carrots JUST RIGHT (not to hard or soft) or it doesn't come out right.

—DEBORAH-O

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Nutrition

Calories
145 kcal
7%

Carbohydrates
15.4 g
5%

Cholesterol
0 mg
0%

Fat
9.3 g
14%

Fiber
2.5 g
10%

Protein
0.7 g
1%

Sodium
44 mg
2%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Almond Carrots

Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories: 145
Calories from Fat: 83

% Daily Value *
Total Fat 9.3g 14 %
** Saturated Fat 1.5g 7 %
Cholesterol 0mg 0 %
Sodium 44mg 2 %
** Potassium 200mg 6 %
Total Carbohydrates 15.4g 5 %
Dietary Fiber 2.5g 10 %
Protein 0.7g 1 %
** Sugars 11.3g
** Vitamin A 258 %
** Vitamin C 14 %
** Calcium 3 %
** Iron 3 %
** Thiamin 3 %
** Niacin 5 %
** Vitamin B6 9 %
** Magnesium 3 %
** Folate 7 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.