BROWN-SUGARED CARROTS
A buttery, slightly sweet glaze-thanks to some brown sugar and molasses-transforms carrots into an easy yet elegant side dish.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Number Of Ingredients 8
Steps:
- Heat oil in a large skillet over medium heat. Add carrots and season with salt and pepper; stir to coat with oil. Let cook for 3 minutes, then add brown sugar and molasses; stir to coat. Cook until carrots are tender and sauce is thick, 5 to 8 minutes, adding 1/2 to 1 cup water as necessary to prevent sugar from burning.
- Meanwhile, heat grapeseed oil in a small skillet over medium-high heat. Add reserved carrot tops and cook until crisp. Transfer to a paper towel-lined plate and set aside.
- Add butter and rosemary to skillet; cook until butter is melted. Remove rosemary and discard. Transfer carrots to a serving dish and sprinkle with reserved fried tops.
BROWN SUGAR-GLAZED CARROTS
Not only do they add a bright burst of color to any plate, but carrots are often the first vegetable that most little ones will consider eating. Their natural sweetness is given some amplification by making these caramelized carrots with a brown sugar, orange peel and butter glaze. Even big kids will be asking for seconds of these delicious glazed carrots.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 30m
Yield 8
Number Of Ingredients 6
Steps:
- Heat 1 inch water to boiling in 3-quart saucepan. Add carrots and, if desired, 1/2 teaspoon salt. Cover and heat to boiling; reduce heat. Simmer covered 12 to 15 minutes or until carrots are tender.
- While carrots are cooking, heat brown sugar, butter, orange zest and 1/2 teaspoon salt in 10- or 12-inch skillet over medium heat, stirring constantly, until sugar is dissolved and mixture is bubbly. Be careful not to overcook or the mixture will taste scorched. Remove from heat.
- Drain carrots. Stir carrots into brown sugar mixture. Cook over low heat about 5 minutes, stirring occasionally and gently, until carrots are glazed and hot.
Nutrition Facts : Calories 160, Carbohydrate 28 g, Cholesterol 15 mg, Fat 1, Fiber 3 g, Protein 1 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 380 mg
BROWN-SUGAR GLAZED CARROTS
A touch of dried rosemary gives sweet glazed carrots some herbal depth.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Time 20m
Number Of Ingredients 5
Steps:
- In a large skillet, place carrots, butter, sugar, rosemary, and 1 1/4 cups water; season with salt and pepper. Bring to a boil; reduce to a simmer, and cook until carrots are tender, 10 to 12 minutes. (If water evaporates before carrots are tender, add 1/4 cup more.)
- Continue to cook, stirring frequently, until liquid is reduced to a glaze, 1 to 2 minutes more.
BALSAMIC AND BROWN SUGAR ROASTED CARROTS
Make and share this Balsamic and Brown Sugar Roasted Carrots recipe from Food.com.
Provided by Noo8820
Categories Vegetable
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Heat the oven to 180/gas mark 4.
- Cook the carrots in boiling water for 10-15 minutes until they are starting to soften, but still have some bite. Drain and pat dry.
- Spread the carrots out in a roasting tin. Drizzle with the oil and vinegar, then sprinkle with sugar. Season well with sea salt and black pepper, then roast for about 45 minutes, turning occasionally until the sugar has caramelised and the carrots are soft and tender.
BROWN SUGARED CARROTS
I love using carrots with tops, if available. I like to chop some of the tops and sprinkle them over the carrots like parsley. I also have been known to fry the tops and put them over these carrots for garnish and texture. This is my ultimate comfort food. Whenever I was home sick from school, I would make my mother drag out her arsenal of recipes to make me "better" and this is one of them...
Provided by Alex Guarnaschelli
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 8
Steps:
- In a skillet large enough to hold the carrots, heat the olive oil over medium heat. When the oil begins to smoke lightly, add the carrots and season with salt and black pepper. Using a wooden spoon, stir the carrots to coat with the oil and seasonings.
- After the carrots have cooked for a few minutes, add the brown sugar and molasses and continue to cook, stirring from time to time. Add a little water so they can become tender without burning the sugar. Continue to cook until tender, about 5 to 8 minutes. Add more water, if needed, but the sauce should be thick enough to coat the carrots and should bubble around the edges of the pan. The carrots should be tender and fairly yielding when pierced with the tip of a knife. Add the butter and the rosemary sprig. Once the butter has melted remove the rosemary sprig and discard. Transfer the carrots to a serving bowl and garnish with chopped carrot tops. Serve immediately or allow to "rest" a little before serving.
Nutrition Facts : Calories 223 calorie, Fat 13 grams, SaturatedFat 5 grams, Cholesterol 15 milligrams, Sodium 254 milligrams, Carbohydrate 26 grams, Fiber 5 grams, Protein 2 grams, Sugar 18 grams
EASY BROWN SUGAR GLAZED CARROTS
Steps:
- Gather the ingredients.
- Combine the carrots with the water, butter, and brown sugar in a medium saucepan. Toss together.
- Bring the mixture to a boil over high heat. Reduce the heat to medium and continue to cook, adjusting the heat as necessary to maintain a lively simmer, for about 20 to 30 minutes or until carrots are tender and the liquid has evaporated. Stir frequently to avoid scorching. Add more water if needed.
- The liquids will boil down and the water will evaporate, leaving the carrots cooked and nicely glazed with the brown sugar syrup.
- Season the carrots to taste with salt and pepper. Serve and enjoy!
Nutrition Facts : Calories 100 kcal, Carbohydrate 16 g, Cholesterol 10 mg, Fiber 2 g, Protein 1 g, SaturatedFat 2 g, Sodium 146 mg, Sugar 12 g, Fat 4 g, ServingSize 4 to 6 servings, UnsaturatedFat 0 g
SLOW COOKED BRISKET WITH BROWN SUGAR, CARROTS AND GREMOLATA
There are two distinct parts of brisket, the first and second cuts. The first cut is very lean, and the second loaded with beautiful (fat) marbling. This makes cooking a "whole" brisket a felony. It's like cooking a small and large potato in the same oven, for the same amount of time, and expecting them both to be perfectly cooked. Brisket falls under the category of "butcher's cuts" that were prized and taken home more by the butcher than the customers. That said, adjust your cooking time for slightly shorter with the leaner pieces and slightly longer with the more "marbled" ones. This is a simple recipe with a good thickening trick at the end-and don't be scared: gremolata is just a fancy word for garlic, parsley and lemon...
Provided by Alex Guarnaschelli
Categories main-dish
Time 4h20m
Yield 6 to 8 servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 350 degrees F.
- Cook the brisket: Tie the circumference of the brisket with butcher's twine. In a large Dutch oven or other wide heavy pot, heat the oil over medium-high heat. When the oil begins to smoke lightly, sprinkle both sides of the brisket with salt and pepper. Use metal tongs to add the meat to the pot. If the oil is hot enough, the meat won't stick. Cook, undisturbed, on its first side, until browned, 3 to 5 minutes. Turn on the other side and brown, 3 to 5 additional minutes. Remove the meat from the pot and place it on a baking sheet.
- Cook the vegetables: Lower the heat to medium. In the same pot add the shallots, garlic and carrots and sprinkle them with another pinch of salt. Brown for 3 to 5 minutes. Stir in the sugar and vinegar and simmer over very low heat until the liquid reduces and starts to coat the carrots, 3 to 5 minutes. Pour the vegetables and cooking liquid into a bowl.
- Cook the meat: Return the brisket to the pot and add the beef stock. Bring the stock to a gentle simmer. Cover, then place the pot in the center of the oven and cook for 1 hour. Remove the pot from the oven and add the vegetables and their liquid back in. Return the pot to the oven, uncovered, and cook until the meat is tender when pierced with a fork, an additional 1 to 2 hours. (If the meat looks dry or begins to get overly browned, cover the pot with the lid or a layer of aluminum foil for the remaining oven time.)
- Make the gremolata: In a small skillet, toast the coriander seeds in 1 teaspoon olive oil until lightly colored and fragrant. Meanwhile, in a small bowl, combine the parsley, garlic, lemon zest and juice and a generous pinch of salt. Add the coriander seeds warm, straight from the skillet. Add the remaining 2 tablespoons olive oil, then stir and set aside.
- Finish: Remove the pot from the oven and allow it to rest for 10 to 15 minutes. Meanwhile, blend half the cooking liquid and half of the remaining vegetables in a blender until smooth, then pour back into the pot. Whisk in the mayonnaise and mustard. Taste for seasoning. Slice the meat against the grain. (It should be fork-tender without being dry.) Transfer the meat and the remaining vegetables to a serving platter Pour the sauce over the meat. Serve with the gremolata.
BALSAMIC BROWN SUGAR CARROTS
Yum.
Provided by Anna
Categories Side Dish Vegetables Carrots
Time 25m
Yield 2
Number Of Ingredients 5
Steps:
- Heat olive oil in a skillet over medium-low heat. Add carrots to the skillet and season with grill seasoning; cook and stir until lightly golden, 8 to 10 minutes. Carefully pour balsamic dressing over carrots; cook and stir until dressing is slightly reduced, about 3 minutes. Add brown sugar to carrots and cook until dissolved, about 2 minutes.
Nutrition Facts : Calories 138.8 calories, Carbohydrate 9.6 g, Fat 11.4 g, Fiber 2 g, Protein 0.7 g, SaturatedFat 1.5 g, Sodium 240.4 mg, Sugar 5 g
BROWN-SUGAR GLAZED CARROTS
Make and share this Brown-Sugar Glazed Carrots recipe from Food.com.
Provided by Mizoblivious
Categories Vegetable
Time 25m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- In a large skillet, place carrots, butter, sugar, rosemary and 1 1/4 c water;season with salt and pepper.
- Bring to a boil.
- Reduce to a simmer and cook until carrots are tender, 10 to 12 minutes.
- (If water evaporates before carrots are tender, add 1/4 c more).
- Continue to cook, stirring frequently, until liquid is reduced to a glaze, 1 to 2 minutes more.
Nutrition Facts : Calories 108.7, Fat 3.3, SaturatedFat 1.9, Cholesterol 7.6, Sodium 139.6, Carbohydrate 19.8, Fiber 4.8, Sugar 11.1, Protein 1.6
BROWN SUGAR-GLAZED CARROTS AND ONIONS
Discover this recipe for Brown Sugar-Glazed Carrots and Onions. Combine chopped onions and brown sugar-glazed carrots with vinaigrette and orange zest.
Provided by My Food and Family
Categories Home
Time 25m
Yield 4 servings, 3/4 cup each
Number Of Ingredients 5
Steps:
- Cook onions in dressing in large skillet on medium-low heat 15 min. or until onions are soft and caramelized, stirring occasionally.
- Meanwhile, cook carrots in boiling water in saucepan 2 to 3 min. or until crisp-tender; drain.
- Add carrots, zest, juice and sugar to onions in skillet; mix well. Cook on medium heat 2 to 3 min. or until carrots are heated through and evenly glazed, stirring frequently.
Nutrition Facts : Calories 70, Fat 0.5 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 230 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 1 g
MAPLE BROWN SUGAR BABY CARROTS
This recipe comes from my veggie favorites folder, I make it quite often, it's a wonderful recipe for baby carrots, you can also use regular carrots sliced into about 1/2-inch thick pieces, if you are making this to serve to guest, the baby carrots make for a nicer presentation. This complete recipe can be doubled.
Provided by Kittencalrecipezazz
Categories Vegetable
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Place all ingredients in a saucepan and bring to a boil; reduce heat to medium, cover and simmer until carrots are crisp-tender (about 5-8 minutes).
- Uncover and cook until juices are reduced (about 5 minutes).
- Season with salt and pepper.
Nutrition Facts : Calories 188.1, Fat 8.9, SaturatedFat 5.5, Cholesterol 22.9, Sodium 212.2, Carbohydrate 27.5, Fiber 4.9, Sugar 20.5, Protein 1.2
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