Belgian Glazed Carrots Food

BELGIAN CARROTS

Steps:

• Mix all ingredients.
• Put in a greased baking dish.
• Bake at 350° for 15 to 20 minutes.

BELGIAN GLAZED CARROTS

Steps:

• 1. Cut peeled carrots at a slight diagonal to make 1/4-inch slices.
• 2. In a large saucepan, melt the butter over medium heat. Add the carrots and water. Cover pan, and cook carrots for 7 to 10 minutes or until carrots are fork-tender.
• 3. Stir in the honey, ginger and nutmeg. Bring mixture a low boil, and remove from heat as soon as it reaches a boil. Season with salt and pepper, if desired. With a large spoon, fold carrots several times until well coated with the honey glaze. Serve immediately.

BELGIAN CARROTS

Steps:

• In a medium saucepan, cover carrots with 1 inch of water & bring to a simmer for 10-12 minutes, until carrots are tender.
• Drain water from pan & toss carrots with remaining ingredients.
• Over low heat, stir carrots until sauce is heated through & serve.

GLAZED CARROTS

Steps:

• Cook the carrots until tender.
• Melt the butter and add the other ingredients.
• Heat, stirring until sugar has dissolved and glaze is hot. Add the drained carrots and turn them to coat. Cheers Doreen, Doreen Randal, Wanganui.
• New Zealand.

GLAZED CARROTS IN THE MICROWAVE

Steps:

• Melt the butter in a microwave resistant container that is large enough to hold all the carrots. Add the rest of the ingredients and toss to combine.
• Cover and cook 5-8 minutes or until carrots are crisp-tender. Serve, garnishing with more orange zest, if desired.

GLAZED CARROTS

Steps:

• Place carrots into a large saucepan, pour in enough water to reach depth of 1 inch, and bring to a boil. Reduce heat to low, cover, and simmer carrots until tender, 8 to 10 minutes. Drain and transfer to a bowl.
• Melt butter in the same saucepan; stir brown sugar, salt, and white pepper into butter until brown sugar and salt have dissolved. Transfer carrots into brown sugar sauce; cook and stir until carrots are glazed with sauce, about 5 more minutes.