ROASTED CARROTS
Get the most out of your root vegetables with Ina Garten's Roasted Carrots recipe from Barefoot Contessa on Food Network.
Provided by Ina Garten
Categories side-dish
Time 30m
Yield 6 servings
Number Of Ingredients 5
Steps:
- Preheat the oven to 400 degrees F.
- If the carrots are thick, cut them in half lengthwise; if not, leave whole. Slice the carrots diagonally in 1 1/2-inch-thick slices. (The carrots will shrink while cooking so make the slices big.) Toss them in a bowl with the olive oil, salt, and pepper. Transfer to a sheet pan in 1 layer and roast in the oven for 20 minutes, until browned and tender.
- Toss the carrots with minced dill or parsley, season to taste, and serve.
ORANGE-HONEY GLAZED CARROTS
Steps:
- Cut the carrots diagonally in 1-inch-thick slices. You should have about 5 cups of carrots. Place 1/2 cup water, the butter, honey, 2 teaspoons of salt, and the ginger in a large saute pan and bring to a boil. Add the carrots, cover the pan, and simmer over medium-low heat for 5 minutes. Remove the lid and continue to cook for about 20 minutes, or until all the water has evaporated. You may want to raise the heat for the last 5 minutes.
- Add the orange zest and orange juice to the pan, tossing with the carrots. Simmer uncovered for about 5 minutes, until the carrots are al dente (tender but still resistant when you bite) and the sauce glazes the carrots. Add the pepper and another teaspoon of salt, to taste.
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
CHARRED CARROTS WITH ORANGE AND BALSAMIC
Ina Garten was one of the people who made roasted whole carrots fashionable for home cooks, back when "The Barefoot Contessa Cookbook" - her first - was published in 1999. Brightening up basic dishes with lemon, orange and vinegar became one of her signatures. She shared this recipe from her book "Modern Comfort Food" with The Times for Thanksgiving 2020.
Provided by Julia Moskin
Categories vegetables, side dish
Time 20m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Position an oven rack 4 inches away from the broiler and heat the broiler.
- Cut the carrots crosswise into 4-inch lengths. Cut the larger pieces lengthwise in half or quarters so the sticks are roughly 1/2-inch wide.
- Place the carrots on a sheet pan and drizzle them with the olive oil. Sprinkle with the thyme, 1 1/2 teaspoons kosher salt and 1/2 teaspoon pepper. Toss with your hands until coated, then spread the carrots out in an even layer.
- Broil the carrots for about 10 minutes, tossing every few minutes, until they are tender and randomly charred. Top the carrots with the orange zest, orange juice and vinegar, sprinkle with some fleur de sel and toss to coat. Taste for seasonings, then serve warm or at room temperature.
ORANGE-HONEY GLAZED CARROTS
From the "Barefoot Contessa At Home" by Ina Garten. Carrots that are not bagged are always sweeter than the bagged kind. "As vegetables go, carrots tend to be sweet, so I decided to add honey to bring out the sweetness and ginger to balance it with spice. Freshly grated orange zest gives the dish depth." This recipe is easily doubled etc. just use a larger sauté pan. The carrots may take a little longer to cook.
Provided by Manami
Categories Vegetable
Time 55m
Yield 4-5 serving(s)
Number Of Ingredients 8
Steps:
- Cut the carrots diagonally in 1" thick slices. You should have about 5 cups of carrots.
- Place 1/2 cup water, the butter or margarine, honey, 2 teaspoons salt, and the ginger in a large sauté pan and bring to a boil.
- Add the carrots, cover, and simmer over medium-low heat for 5 minutes.
- Remove the lid and continue to cook for 10 to 15 minutes, until all the water has evaporated.
- Add the orange zest and orange juice to pan, tossing with carrots.
- Simmer uncovered for about 5 minutes, until the carrots are al dente (tender, but still resistant when you bite into them)and the sauce glazes the carrots.
- Add the pepper and another teaspoon of salt to taste.
- *This dish reheats beautifully. Undercook the carrots a bit and reheat them before serving.
- The Barefoot Contessa served this with roast capon, buttermilk mashed potatoes, green beans with shallots, and pumpkin mousse parfait. I have the recipes in my private cookbook, if you want them please zmail me.
Nutrition Facts : Calories 191.6, Fat 6.4, SaturatedFat 3.7, Cholesterol 15.3, Sodium 158.7, Carbohydrate 34.1, Fiber 6.6, Sugar 21.6, Protein 2.5
BEST GLAZED CARROTS
I had to get this recipe from my mother in law as it was the only way my husband would eat carrots. It was then that I discovered why and now it's the only way either of us will eat them!
Provided by Kellogs
Categories Lunch/Snacks
Time 35m
Yield 2 , 2 serving(s)
Number Of Ingredients 3
Steps:
- Place carrots in a saucepan and pour in just enough water to cover.
- Bring to a boil and simmer until carrots are tender (about 10 minutes).
- Drain water from pan.
- Add butter and brown sugar to the carrots and stir to dissolve.
- Simmer for approximately another ten minutes over medium-high heat until the carrots look glazed (keep up the occasional stirring).
- I like to sprinkle with a little salt when serving.
Nutrition Facts : Calories 226.5, Fat 11.8, SaturatedFat 7.3, Cholesterol 30.5, Sodium 168.4, Carbohydrate 31.1, Fiber 3.2, Sugar 25.1, Protein 1.2
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
GLAZED ORANGE CARROTS
Want your kids to eat more carrots? This tender side dish has a pleasant citrus flavor and a pretty orange glaze. It's a "must" at our family gatherings. -Marilyn Hash, Enumclaw, Washington
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 6 servings.
Number Of Ingredients 5
Steps:
- Place 1 in. of water in a saucepan; add carrots. Bring to a boil. Reduce heat; cover and simmer for 7-9 minutes or until crisp-tender. Drain., Melt butter in a large skillet; stir in orange juice concentrate and brown sugar. Add carrots and parsley; stir to coat. Cook and stir for 1-2 minutes or until glaze is thickened.
Nutrition Facts : Calories 132 calories, Fat 4g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 134mg sodium, Carbohydrate 24g carbohydrate (16g sugars, Fiber 4g fiber), Protein 2g protein. Diabetic Exchanges
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