GLAZED BABY CARROTS
Steps:
- Cook 1 cup small shallots with 2 tablespoons butter and a pinch each of sugar and salt in a skillet until light brown, about 4 minutes. Add 1 pound baby carrots, 2 more tablespoons butter and 1/4 cup water; simmer until tender, about 5 minutes. Top with toasted almonds and chopped tarragon.
- Photograph By Antonis Achilleos
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.
HIDDEN VALLEY® GLAZED BABY CARROTS
Steps:
- Melt butter and sugar in large skillet. Add carrots and dressing mix; stir well. Cook over medium heat until hot and glazed, about 5 minutes, stirring frequently.
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!
HONEY-GLAZED BABY CARROTS
Not even kids can resist vegetables like carrots when they are smothered in butter and honey!
Provided by Sarah Stephan
Categories Side Dish Vegetables Carrots Glazed Carrot Recipes
Time 25m
Yield 4
Number Of Ingredients 4
Steps:
- Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add carrots, cover, and steam until tender, about 15 minutes.
- While carrots are steaming, melt butter in a saucepan over low heat. Combine with honey and cornstarch.
- Pour glaze over cooked carrots and toss to coat. Serve immediately.
Nutrition Facts : Calories 148.8 calories, Carbohydrate 18.2 g, Cholesterol 22.9 mg, Fat 8.8 g, Fiber 3.3 g, Protein 0.8 g, SaturatedFat 5.5 g, Sodium 149.2 mg, Sugar 14 g
OH YEAH BABY GLAZED CARROTS
Provided by Food Network
Categories side-dish
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Place all the ingredients in a medium, heavy saucepan.
- Bring to a boil over medium-high heat, stirring occasionally, until the carrots are tender and the sauce becomes a shiny glaze, about 15 minutes.
- Using an oven mitt or pot holder, remove from the heat and serve.
HONEY GLAZED BABY CARROTS
These baby carrots are glazed with a buttery mixture of brown sugar and honey. Add these delicious honey glazed carrots to your dinner menu.
Provided by Diana Rattray
Categories Side Dish
Time 30m
Yield 8
Number Of Ingredients 9
Steps:
- Gather the ingredients.
- Place the baby carrots in a medium saucepan. Cover with water and add 1 1/2 teaspoons of salt. Bring to a boil.
- Reduce heat to medium-low, cover, and continue cooking for about 15 minutes, or until tender but firm. Check for doneness after 10 minutes. Drain and set aside.
- In a sauté pan, melt the butter over medium-low heat. Add the honey and brown sugar and cook, stirring, until the sugar is dissolved.
- Add the lemon juice and stir in the cooked carrots, coating well.
- Gently stir until carrots are hot and glazed with the honey mixture.
- Add kosher salt and freshly ground black pepper to taste. Plate and, if desired, garnish with chopped parsley or chives.
- Enjoy!
Nutrition Facts : Calories 139 kcal, Carbohydrate 22 g, Cholesterol 15 mg, Fiber 3 g, Protein 1 g, SaturatedFat 4 g, Sodium 328 mg, Sugar 18 g, Fat 6 g, ServingSize 8 Servings, UnsaturatedFat 0 g
GLAZED BABY CARROTS WITH BOURBON AND MAPLE SYRUP
Provided by Guy Fieri
Time 23m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Bring a medium pot of water to a boil over medium heat. Add the baby carrots along with some salt and cook until just tender, about 5 minutes. Drain and set aside.
- In a small saute pan, add the butter, whisky and maple syrup and bring to a boil over medium heat. Lower the heat to a strong simmer and let the mixture reduce until thick and syrupy, about 6 to 8 minutes. Add the carrots and saute them until well glazed and just starting to color, about 4 to 5 minutes. Transfer the carrots to a serving bowl and sprinkle with the salt and pepper, to taste. Serve immediately.
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 WITH THYME
This is adapted from one of Canadian LIving's Best Recipes Ever. It is a lot faster to make than some of the slow cooked glazed carrot recipes. We had these for dinner one night with rice, peas and sweet & sour ribs. They would be great to serve dinner guests. They will think you spent ages working on the dish, when in reality you only need to stir them several times near the end of cooking. If you have children who will look at the carrots & say "What are those funny leaves in there? I AM NOT EATING THAT" just leave the thyme out. You could use dried thyme leaves or ground thyme if you want to, just reduce the amount to about 1/2 tsp ground, or 3/4 - 1 tsp dried leaves. I think this would be great with some lemon thyme in the summer. If you use fresh thyme, garnish your serving dish with a whole sprig of thyme. I hope you enjoy them.
Provided by Demelza
Categories Vegetable
Time 16m
Yield 4 , 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Rinse carrots & combine everything but thyme in a stainless steel or nonstick frying pan.
- Bring to a boil, cover & reduce heat to medium.
- Cook about 10 minutes, water should be evaporated & carrots tender.
- Stir carrots seveeral times for about 5 - 10 minutes (5 for glazed, 10 for lightly browned) I left the lid on between stirring.
- Remove from heat, stir in thyme & serve.
GLAZED BABY CARROTS WITH CURRANTS
Carrots are one of my favorite veggies. They go with so many dishes, and always add bright color to the plate. Here, currants harmonize with the sweet carrots. The carrots can be prepared 1 day ahead, reheat in a covered skillet with 2 tablespoons water.
Provided by Dancer
Categories Fruit
Time 25m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Bring a large pot of lightly salted water to a boil over high heat.
- Add the baby carrots and cook until barely tender, about 5 minutes.
- Drain and rinse under cold water.
- Drain well.
- Melt the butter in a large skillet over medium heat.
- Add the carrots, brown sugar and 1/4 cup water.
- Cook, stirring often, until the carrots are heated through and the liquid has evaporated into a glaze, about 5 minutes.
- Stir in the currants.
- Season with salt and pepper.
- Transfer to a serving dish and serve hot.
Nutrition Facts : Calories 85.2, Fat 3, SaturatedFat 1.8, Cholesterol 7.6, Sodium 68.6, Carbohydrate 14.8, Fiber 1.9, Sugar 11.4, Protein 0.8
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