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
Make and share this Brown Sugar Glazed Carrots recipe from Food.com.
Provided by belong64
Categories Vegetable
Time 20m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Cut carrots diagonally into 1/4 inch thick slices.
- Cook in boiling water to cover with 1/2 teaspoons salt for 5 minutes or until crisp-tender. Drain and rinse with cold water. Pat dry with paper towels.
- Melt butter in a large skillet over low heat; add onion and cook, stirring constantly 5 minutes.
- Add apple juice and brown sugar; cook, stirring occasionally, 10 minutes.
- Stir in carrots, remaining 1/4 teaspoon salt and pepper.
Nutrition Facts : Calories 96.8, Fat 4.1, SaturatedFat 2.5, Cholesterol 10.2, Sodium 372.9, Carbohydrate 15.2, Fiber 2.4, Sugar 10.3, Protein 0.9
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
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
GLAZED CARROTS
Braised in ginger ale and seasoned with chili powder and parsley, Alton Brown's Glazed Carrots from Good Eats on Food Network couldn't be easier.
Provided by Alton Brown
Categories side-dish
Time 25m
Yield 4 servings
Number Of Ingredients 6
Steps:
- In a 12-inch saute pan over medium heat, combine the carrots, butter, salt and ginger ale. Cover and bring to a simmer. Once simmering, remove the lid, stir, and reduce the heat to low. Cover again and cook for 5 minutes. Remove the lid, add the chili powder and increase the heat to high. Cook, tossing occasionally, until the ginger ale is reduced to a glaze, approximately 4 to 5 minutes. Pour into a serving dish and sprinkle with the parsley. Serve immediately.
GLAZED CARROTS
Simple dish with tender carrots with a buttery glaze and a mild sweetness.
Provided by Tricia McTamaney
Categories Side Dish Vegetables Carrots Glazed Carrot Recipes
Time 25m
Yield 8
Number Of Ingredients 5
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.
Nutrition Facts : Calories 123.6 calories, Carbohydrate 17.6 g, Cholesterol 15.3 mg, Fat 6 g, Fiber 3.2 g, Protein 1.1 g, SaturatedFat 3.7 g, Sodium 193.8 mg, Sugar 12.1 g
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.
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
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
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