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.
BROWN SUGAR-GLAZED BABY CARROTS
These delicious glazed carrots come to the rescue when I'm preparing a special meal. They cook while I prepare the other dishes, and the slow-cooker simmering saves me precious oven space. -Anndrea Bailey, Huntington Beach, California
Provided by Taste of Home
Categories Side Dishes
Time 6h10m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- In a 3-qt. slow cooker, combine all ingredients. Cover and cook on low until carrots are tender, 6-8 hours.
Nutrition Facts : Calories 144 calories, Fat 6g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 364mg sodium, Carbohydrate 23g carbohydrate (17g sugars, Fiber 3g fiber), Protein 1g protein.
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!
BRAISED AND GLAZED CARROTS
Steps:
- Combine the carrots, chicken broth, and 1 tablespoon of butter. Simmer, covered, over medium heat until the carrots are tender and the liquid is cooked down. Add the remaining butter and brown sugar. Rotate the pan around to coat the carrots with the syrup.
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
BROWN SUGAR GLAZED BABY CARROTS
Brown Sugar Glazed Baby Carrots makes for a quick and easy Easter side dish recipe. Its juicy on the inside while being caramelized on the outside.
Provided by Anjali
Categories Side Dish
Time 30m
Number Of Ingredients 8
Steps:
- Preheat the oven to 400F or 220C. Trim the heat and tip of the Baby Carrots. If you have regular carrots, cut them diagonally into halves.
- In a bowl, combine melted Butter, Olive Oil, Garlic, Brown Sugar, Dried Thyme, Salt and Pepper.
- Arrange the Carrots in a single layer in a baking dish. Drizzle the butter mixture over it. Toss to combine everything. Roast for 15 min. After 15 min, toss and roast for another 10 minutes.
- Serve. Drizzle the leftover pan juices over it. Garnish with freshly chopped Dill Leaves.
Nutrition Facts : Calories 370 kcal, Carbohydrate 33 g, Protein 2 g, Fat 27 g, SaturatedFat 15 g, TransFat 1 g, Cholesterol 61 mg, Sodium 185 mg, Fiber 7 g, Sugar 24 g, UnsaturatedFat 10 g, ServingSize 1 serving
CINNAMON GLAZED BABY CARROTS
Kids love these carrots. My husband too. These are easy to make and can add a touch of elegance to an everyday dinner.
Provided by MelodyOHare
Categories Vegetable
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Melt butter in saucepan.
- Add carrots, salt, sugar and just enough water to barely cover the carrots.
- Cover and cook carrots on medium heat until tender.
- (time depends on carrot size. I usually cook baby carrots for about 25 minutes.) Remove lid, bring saucepan to a boil and boil until water is evaporated completely, leaving carrots with a sticky, buttery glaze.
- Watch carefully and stir so carrots do not scorch.
- Sprinkle with cinnamon and mix.
- Serve immediately.
BABY CARROTS WITH BROWN SUGAR AND MUSTARD
Make and share this Baby Carrots With Brown Sugar and Mustard recipe from Food.com.
Provided by lazyme
Categories Vegetable
Time 35m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Blanch, steam, or microwave carrots until tender-crisp. Drain well.
- Melt butter in medium skillet over medium heat. Stir in brown sugar and mustard to make a smooth sauce.
- Add carrots and toss to coat. Cook 1 minute longer.
Nutrition Facts : Calories 99.1, Fat 5.9, SaturatedFat 3.7, Cholesterol 15.3, Sodium 62, Carbohydrate 11.8, Fiber 1.4, Sugar 9.1, Protein 0.5
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
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
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
BALSAMIC BUTTER GLAZED BABY CARROTS
Make and share this Balsamic Butter Glazed Baby Carrots recipe from Food.com.
Provided by Cheri Lee
Categories Vegetable
Time 15m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Combine carrots and 6 cups water in the dutch oven. Bring to a boil over medium high heat; reduce heat to low and simmer 20 minutes or until crisp tender.
- Drain carrots and keep warm.
- Cook balsamic vinegar in a small saucepan over medium high heat for 4 to 5 minutes or until liquid is reduced by half.
- Stir in brown sugar and butter until smooth.
- Pour vinegar mixture over warm carrots, toss to coat.
- Stir in thyme, tarragon and salt and pepper.
- Serve immediately.
Nutrition Facts : Calories 219.6, Fat 11.9, SaturatedFat 7.4, Cholesterol 30.5, Sodium 389, Carbohydrate 27.2, Fiber 6.7, Sugar 18.4, Protein 1.8
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
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