GLAZED BABY CARROTS
Provided by Anne Burrell
Categories side-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Bring a pot of well-salted water to a boil. Set up a bowl of well-salted ice water. Blanch the carrots in the boiling water. When they are cooked but still have some crunch, plunge them immediately into the ice water. When cool, use a clean tea towel to rub the skin off the carrots. Reserve.
- To a large skillet add the butter, sugar, lemon juice, garlic, thyme, cayenne and about 1/2 cup of water. Bring the pan to medium heat swirling occasionally. When most of the water has reduced and the mixture seems homogenous, removed the garlic and add the carrots and stir until they are coated. Cook for another 2 to 3 minutes or until the carrots are completely coated and hot.
- So good for my eyes!
GLAZED BABY CARROTS
For a zippy side dish, try this recipe. These brown sugar-glazed carrots come together in no time at all. -Anita Foster, Fairmount, Georgia
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 4 servings.
Number Of Ingredients 4
Steps:
- Cook carrots in a small amount of water until tender. Drain. In a saucepan, combine butter and brown sugar; heat until sugar dissolves. Add carrots and toss to coat. Heat through.
Nutrition Facts : Calories 142 calories, Fat 6g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 152mg sodium, Carbohydrate 23g carbohydrate (19g sugars, Fiber 2g fiber), Protein 1g protein.
RANCH-GLAZED BABY CARROTS
There's no need to dip these flavor-packed carrots in a creamy dip-they're already sauteed in delicious ranch dressing mix. You and your crew will love 'em! -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- Cook carrots in a small amount of water until tender. Drain. In a saucepan, combine butter, Hidden Valley® Original Ranch® Seasoning & Salad Dressing Mix Shaker and brown sugar; heat until sugar dissolves. Add carrots and toss to coat. Heat through.
Nutrition Facts :
SWEET BABY CARROTS
Honey, butter, and brown sugar make these baby carrots irresistible! It may not be the most nutritious recipe, but the carrots turn out so yummy, you won't care!
Provided by Lisa Altmiller
Categories Side Dish Vegetables Carrots
Time 25m
Yield 4
Number Of Ingredients 4
Steps:
- Place the carrots into a large pot and cover with salted water. Bring to a boil over high heat until tender, about 15 minutes. Drain and allow to steam dry for a minute or two.
- Return the pot to the stove; reduce the heat to medium-low. Melt the butter in the pot. Stir in the honey and brown sugar; add the carrots and stir until evenly coated; cook another 5 minutes
Nutrition Facts : Calories 401.7 calories, Carbohydrate 50.7 g, Cholesterol 61 mg, Fat 23.3 g, Fiber 3.2 g, Protein 1.4 g, SaturatedFat 14.6 g, Sodium 249.1 mg, Sugar 44.9 g
BABY CARROTS WITH SWEET GINGER BUTTER
Steps:
- In a shallow saucepan, over low heat, add the carrots and cover with water. Add a pinch of salt and bring the water to a simmer. Cover them with a parchment round set over and touching the simmering water to get a perfect steam. Remove carrots from the water when they are almost fork tender and drain.
- In a medium saute pan, over low heat, add the butter and stir in the chopped crystallized ginger. Allow the sugar from the ginger to melt into the butter, and then transfer the steamed carrots to the pan. Toss gently for approximately 2 minutes until the carrots are completely coated with the ginger butter. Finish with a pinch of salt and a crack of freshly ground white pepper. Serve immediately.
VANILLA GLAZED CARROTS
I had this at a restaurant, and, as always, I try and duplicate the dishes that I like. This is my version of these steamed baby carrots that are lightly coated in a sweet vanilla glaze.
Provided by V Renée Lord
Categories Side Dish Vegetables Carrots Glazed Carrot Recipes
Time 15m
Yield 4
Number Of Ingredients 6
Steps:
- Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add baby carrots, cover, and steam until tender, 3 to 6 minutes. Transfer to a serving dish.
- Place honey, butter, vanilla extract, and vinegar in a small microwave-safe bowl and heat on high for 30 seconds in microwave oven; stir until combined. Pour glaze over carrots; season with salt and black pepper.
Nutrition Facts : Calories 100.4 calories, Carbohydrate 13.1 g, Cholesterol 15.3 mg, Fat 5.8 g, Protein 0.1 g, SaturatedFat 3.6 g, Sodium 41.6 mg, Sugar 13 g
GLAZED BABY CARROTS WITH CURRANTS
Carrots are one of my favorite veggies. They go with so many dishes, and always add bright color to the plate. Here, currants harmonize with the sweet carrots. The carrots can be prepared 1 day ahead, reheat in a covered skillet with 2 tablespoons water.
Provided by Dancer
Categories Fruit
Time 25m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Bring a large pot of lightly salted water to a boil over high heat.
- Add the baby carrots and cook until barely tender, about 5 minutes.
- Drain and rinse under cold water.
- Drain well.
- Melt the butter in a large skillet over medium heat.
- Add the carrots, brown sugar and 1/4 cup water.
- Cook, stirring often, until the carrots are heated through and the liquid has evaporated into a glaze, about 5 minutes.
- Stir in the currants.
- Season with salt and pepper.
- Transfer to a serving dish and serve hot.
Nutrition Facts : Calories 85.2, Fat 3, SaturatedFat 1.8, Cholesterol 7.6, Sodium 68.6, Carbohydrate 14.8, Fiber 1.9, Sugar 11.4, Protein 0.8
SKILLET-GLAZED BABY CARROTS AND SUGAR SNAP PEAS
Categories Vegetable Side Sauté Low Fat Quick & Easy Pea Carrot Spring Bon Appétit Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Serves 4
Number Of Ingredients 5
Steps:
- Cook carrots in large saucepan of boiling salted water 2 minutes. Add peas; cook until carrots and peas are crisp-tender, about 2 minutes longer. Drain. (Can be made 1 day ahead. Cover and chill.)
- Melt butter in skillet over medium heat. Add vegetables; sauté to coat. Mix broth and cornstarch in small bowl add to skillet. Sauté until vegetables are heated through and liquid thickens, about 1 minute. Season with salt and pepper.
BABY CARROTS WITH RASPBERRY GLAZE
Steps:
- In a large skillet with a tightly fitting lid, combine the carrots, honey, salt, pepper, ginger and 4 tablespoons of the butter. Add cup water to the pan and bring to a simmer over high heat. Cover the pan, reduce the heat and simmer until the carrots are tender, about 10 to 15 minutes. Drain the carrots, reserving the liquid, and transfer the carrots to a platter and keep warm.
- Meanwhile, puree 1 cup of the raspberries in a blender and pass through a fine mesh strainer or a food mill. Discard the solids. Pour the puree into a small pot and add 1/2 teaspoon of the sugar. Add the reserved liquid from the carrots and bring to a boil. Reduce heat and simmer until the mixture is reduced by half, about 4 minutes. Remove from heat and stir in the lemon juice.
- Now, place the remaining tablespoon of butter and teaspoon of sugar in a small skillet set over medium heat. Once the butter is melted, add the remaining 1/2 cup of raspberries and saute until the berries are just softened, about 30 seconds. Spoon the reduced sauce over the carrots, garnish with the sauteed berries, and serve.
Nutrition Facts : @context http, Calories 133, UnsaturatedFat 3 grams, Carbohydrate 12 grams, Fat 10 grams, Fiber 3 grams, Protein 1 gram, SaturatedFat 6 grams, Sodium 227 milligrams, Sugar 8 grams, TransFat 0 grams
PINEAPPLE JUICE/BROWN SUGAR GLAZED BABY CARROTS
My mom gave this recipe to me. Truly simple and sooo delicious! Also, a great way to get kids to eat their vegetables.
Provided by Leslulu
Categories Vegetable
Time 10m
Yield 8 serving(s)
Number Of Ingredients 4
Steps:
- Put carrots in a medium sauce pan, put enough water in pan to just cover the carrots.
- Turn heat to high and boil the carrots for about 5 minutes (or until heated through, while retaining their crispy texture). Drain and place in serving bowl.
- Meanwhile, in a small saute pan, over medium heat, melt butter, add sugar, pineapple juice and the ginger. Bring mixture to a light boil and stir until sugar has melted and incorporated into all the other ingredients.
- Pour mixture over the carrots and toss gently.
Nutrition Facts : Calories 48.7, Fat 3, SaturatedFat 1.8, Cholesterol 7.6, Sodium 44.8, Carbohydrate 5.5, Fiber 1.1, Sugar 3.3, Protein 0.4
HONEY-GLAZED BABY CARROTS
Steps:
- Place the water, butter and honey in a pot over high heat and bring to a boil. Add the carrots, cover the pot and continue boiling for 5 to 7 minutes, until the carrots are tender. Shake the pot frequently to coat the carrots evenly with the honey and butter; add more water, tablespoon by tablespoon, if needed. Season the carrots with salt and pepper to taste and serve immediately.
Nutrition Facts : @context http, Calories 74, UnsaturatedFat 1 gram, Carbohydrate 10 grams, Fat 4 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 2 grams, Sodium 298 milligrams, Sugar 7 grams, TransFat 0 grams
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