BROWN SUGAR & SPICE-GLAZED TURKEY WITH CANDIED CARROTS
Try a twist on your turkey this Christmas with a fabulous brown sugar and spice glaze. Serve with candied carrots and festive sides of your choosing
Provided by Barney Desmazery
Categories Dinner, Main course
Time 4h30m
Number Of Ingredients 15
Steps:
- Mix all the ingredients for the spice mix together. For the dry seasoning, mix 2 tbsp sea salt with the sugar and half the spice mix. Sit the turkey in a roasting tin and gently push your fingers under the skin, starting from the neck, until you can push your whole hand down the length of the breast. Season the bird all over with the dry seasoning, inside and out, and under the skin. Leave in the tin, breast-side up, and put in the fridge for at least 1 hr, or up to two days. If it doesn't come into contact with anything else, leave it uncovered - this will dry out the skin and make it crispier.
- Put the remaining spice mix and the baste ingredients in a saucepan and heat until the sugar has melted, then set aside. Remove the turkey from the fridge an hour before cooking. Heat the oven to 180C/160C fan/gas 4. Work out the cooking time based on 40 mins per kg. A turkey this size should take 3½ hrs, plus 30-45 mins resting. Smear the turkey all over with the butter and put the herbs in the cavity. Loosely cover with foil and roast for the calculated time. After 30 mins, pour over the spiced baste, then baste again every 30 mins. With 1 hr remaining, remove the foil. Put the carrots in the tin, stir to coat in the juices and continue to cook.
- Check the turkey with a cooking thermometer - it should read 65C. Leave to rest on a warm platter - it will stay warm for about 1 hr. Continue to cook the carrots until tender. Serve the turkey garnished with fresh bay and thyme, and the carrots alongside.
Nutrition Facts : Calories 753 calories, Fat 33 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 17 grams sugar, Fiber 4 grams fiber, Protein 94 grams protein, Sodium 4.7 milligram of sodium
CANDIED CARROTS
My family's favorite vegetable. They are great for the holidays, too!
Provided by Denyse
Categories Side Dish Vegetables Carrots
Time 40m
Yield 4
Number Of Ingredients 5
Steps:
- Place carrots in a pot of salted water. Bring water to a boil, reduce heat to a high simmer and cook about 20 to 30 minutes. Do not cook the carrots to a mushy stage!
- Drain the carrots, reduce the heat to its lowest possible setting and return the carrots to the pan. Stir in butter, brown sugar, salt and pepper. Cook for about 3 to 5 minutes, until sugar is bubbly. Serve hot!
Nutrition Facts : Calories 150.3 calories, Carbohydrate 24.5 g, Cholesterol 15.3 mg, Fat 6 g, Fiber 3.2 g, Protein 1.2 g, SaturatedFat 3.7 g, Sodium 123.2 mg, Sugar 18.7 g
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
GLAZED (OR CANDIED) CARROTS
This is a great recipe from The Good Housekeeping All-American Cookbook. I used to hate eating carrots until I tried this recipe. Kids are guaranteed to love this recipe! It's quick and easy and made from foods that are around the house.
Provided by IAteMyGluestick
Categories Sauces
Time 20m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- In a medium saucepan over medium heat, add carrots and just enough water to cover them with 1/4 teaspoons salt.
- Bring to a boil.
- Cover, then cook carrots for 15 minutes or until the carrots are tender-crisp; drain well.
- Return the carrots to the saucepan.
- Mix in the butter or margarine, the sugar, 1/4 teaspoons salt and the nutmeg.
- Return the mixture to the heat and cook over low heat, stirring constantly, until the carrots are glazed.
- Transfer glazed carrots to a warmed bowl and serve.
SWEET CANDIED CARROTS
These tender, vibrant carrots have a buttery glaze and a mild sweetness. It's a simple dish, but it sure makes carrots seem special.-P Lauren Fay-Neri, Syracuse, New York
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 8 servings.
Number Of Ingredients 5
Steps:
- Place carrots in a large saucepan; add 1 in. of water. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until crisp-tender. Drain and set aside. , In the same pan, combine the butter, brown sugar, salt and pepper; cook and stir until butter is melted. Return carrots to the pan; cook and stir over medium heat for 5 minutes or until glazed.
Nutrition Facts : Calories 125 calories, Fat 6g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 174mg sodium, Carbohydrate 18g carbohydrate (14g sugars, Fiber 3g fiber), Protein 1g protein.
SPICY GLAZED CARROTS
Traditional glazed carrots with a little kick. Adjust spices as desired, with more cayenne if you like it hot.
Provided by BAJUNKIN
Categories Side Dish Vegetables Carrots Glazed Carrot Recipes
Time 20m
Yield 4
Number Of Ingredients 6
Steps:
- Heat vegetable oil in a skillet over medium heat. Cook and stir carrots with brown sugar, cinnamon, cayenne pepper, and nutmeg in the hot oil until carrots are glazed, coated with spices, and tender, 10 to 15 minutes.
Nutrition Facts : Calories 140.1 calories, Carbohydrate 20 g, Fat 7 g, Fiber 2.1 g, Protein 0.6 g, SaturatedFat 1.1 g, Sodium 46.1 mg, Sugar 16.3 g
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
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