ORANGE GLAZED CARROTS
A wonderfully easy glazed carrot recipe that the whole family will enjoy. Great for special occasions or an every day meal.
Provided by HEIDI S.
Categories Side Dish Vegetables Carrots Glazed Carrot Recipes
Time 20m
Yield 4
Number Of Ingredients 5
Steps:
- Place carrots in a shallow saucepan, and cover with water. Boil until tender. Drain, and return carrots to pan.
- Pour orange juice over carrots, and mix well. Simmer over medium heat for about 5 minutes. Stir in brown sugar, butter, and salt. Heat until butter and sugar melt.
Nutrition Facts : Calories 135.8 calories, Carbohydrate 20.8 g, Cholesterol 15.3 mg, Fat 5.9 g, Fiber 3.3 g, Protein 0.9 g, SaturatedFat 3.7 g, Sodium 131.3 mg, Sugar 16.5 g
GLAZED ORANGE CARROTS
These carrots have a zesty kick, for pepping up roast dinner
Provided by Good Food team
Categories Buffet, Dinner, Side dish, Supper, Vegetable
Time 15m
Number Of Ingredients 4
Steps:
- Trim the carrots and cook in boiling water for 4-6 mins until just tender, then drain. Melt the butter in a large frying pan, add the drained carrots, then fry over a high heat for 1 min. Pour over the orange juice and cook for a further 2-3 mins, bubbling the sauce and stirring to thoroughly coat the carrots. Finally, stir in the chopped parsley and serve.
Nutrition Facts : Calories 61 calories, Fat 4 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 6 grams sugar, Fiber 3 grams fiber, Protein 1 grams protein, Sodium 0.16 milligram of sodium
CRANBERRY-GLAZED CARROTS
Provided by Food Network Kitchen
Categories side-dish
Time 35m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Cook 1 1/2 pounds thinly sliced carrots in a skillet with 2 tablespoons olive oil until beginning to soften, 5 to 7 minutes. Add 1 1/2 cups no-sugar-added cranberry juice, 3/4 teaspoon cumin and a pinch each of cinnamon and salt. Simmer, stirring, until tender and glazed, 25 minutes. Sprinkle with chopped parsley.
APRICOT ORANGE GLAZED CARROTS WITH CRANBERRIES
Make and share this Apricot Orange Glazed Carrots With Cranberries recipe from Food.com.
Provided by Sydney Mike
Categories Oranges
Time 23m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- In a large saucepan, add 1 inch of water, then add carrots, & bring to boil.
- Cover, reduce heat & simmer 9-11 minutes or until crisp-tender, then drain & set aside.
- In the same saucepan, combine remaining ingredients, & cook, stirring constantly until lightly thickened.
- Return carrots to saucepan & stir until glazed & heated through.
CARROTS AND CRANBERRIES
A very quick way to make fresh carrots into a tasty side dish. Even kids will like this.
Provided by myvallie
Categories Side Dish Vegetables Carrots
Time 27m
Yield 6
Number Of Ingredients 6
Steps:
- Put carrots and cranberries into a microwave-safe dish. Mix chicken broth, butter, and brown sugar together in a bowl; drizzle over the carrot mixture and stir to coat.
- Cook in microwave on High for 4 minutes.
- Continue cooking in microwave until carrots are tender, about 8 minutes more; cool at room temperature for 5 minutes and sprinkle with cinnamon.
Nutrition Facts : Calories 194.7 calories, Carbohydrate 32.9 g, Cholesterol 20.5 mg, Fat 7.9 g, Fiber 3.2 g, Protein 0.8 g, SaturatedFat 4.9 g, Sodium 149.2 mg, Sugar 25.5 g
GLAZED CRANBERRY CARROTS
Although this is a wonderful way to use leftover carrots and cranberry sauce, I often find myself making it specifically for Thanksgiving dinner. -Mary Ann Gilbert, Cincinnati, Ohio
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- Place 1 in. of water in a large saucepan; add carrots. Bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until tender. Drain and set aside., In the same pan, combine the cranberry sauce, butter, brown sugar, lemon juice and salt. Cook and stir until cranberry sauce is melted and mixture is smooth. Add carrots; stir to coat. Heat through.
Nutrition Facts : Calories 188 calories, Fat 8g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 400mg sodium, Carbohydrate 30g carbohydrate (22g sugars, Fiber 3g fiber), Protein 1g protein.
GLAZED ORANGE CARROTS
My friend made these for dinner one night, and I liked them so much that I asked for the recipe. They are easy and delicious. Hope you like them also!
Provided by cookin mimi
Categories Vegetable
Time 30m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Cover carrots with water, bring to boil.
- Simmer until crisp tender.
- Melt butter, stir in orange juice concentrate, parsley and sugar.
- Pour over carrots.
- Cook and stir until glaze thickens.
Nutrition Facts : Calories 92.7, Fat 3, SaturatedFat 1.9, Cholesterol 7.6, Sodium 115.6, Carbohydrate 16.2, Fiber 3.4, Sugar 12.1, Protein 1
HONEY-GLAZED CARROTS WITH CRANBERRIES
Stovetop sides are a smart way to free up oven space when making a holiday dinner. For a little more color, sprinkle the carrots with parsley before serving. -Daniel Anderson, Kenosha, Wisconsin
Provided by Taste of Home
Categories Side Dishes
Time 40m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- In a Dutch oven, heat butter over medium-high heat. Add carrots; cook and stir until crisp-tender, 8-10 minutes., Stir in remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, until carrots are tender and glazed, 18-20 minutes.
Nutrition Facts : Calories 127 calories, Fat 3g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 320mg sodium, Carbohydrate 26g carbohydrate (19g sugars, Fiber 4g fiber), Protein 1g protein.
ORANGE GLAZED CARROTS
Steps:
- Stove-top version: In a medium saucepan, bring the water to a boil. Add the carrots, cover, and cook until tender, 8-10 minutes (it depends on how firm you want them). You can also steam them if you prefer. Drain the water from the pan and add the orange juice, butter / coconut oil, honey / maple syrup and orange zest. Saute and stir for about 2-4 minutes or until the glaze has thickened and coats the carrots. Sprinkle with salt to taste and add parsley if desired. Keep refrigerated for up to 4 days.
- For the Instant Pot / pressure cooker: Pour in 1 cup of water to the Instant Pot. Place in the steamer basket and add the carrots. Set it to 2 minutes for firmer carrots and 3 minutes for softer carrots (pressure cook at high pressure). Quick release. Remove the carrots and rinse out the pot and dry. Turn on the Saute function and once hot, add in the orange juice, butter / coconut oil, honey / maple syrup and orange zest. Saute and stir for about 2-4 minutes or until the glaze has thickened and coats the carrots. Sprinkle with salt to taste and add parsley if desired. Keep refrigerated for up to 4 days.
GLAZED CARROTS WITH ORANGE AND CRANBERRIES
I am going to try this dish for a Christmas potluck. It's from the Cook's Illustrated February 2005 issue.
Provided by Carin C.
Categories Vegetable
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Bring cranberries, carrots, salt, 1 tablespoon sugar, chicken broth, orange zest, and orange juice to boil, covered, in 12-inch nonstick skillet over medium-high heat; reduce heat to medium and simmer, stirring occasionally, until carrots are almost tender when poked with tip of paring knife, about 5 minutes.
- Uncover, increase heat to high, and simmer rapidly, stirring occasionally, until liquid is reduced to about 2 tablespoons, 1 to 2 minutes.
- Add the butter and remaining 1 tablespoon sugar to the skillet.
- Toss the carrots to coat and cook, stirring frequently, until the carrots are completely tender and the glaze is light gold, about 3 minutes.
- Transfer the carrots to a serving dish, scraping the glaze from the pan into the dish.
- Season to taste with pepper and serve immediately.
Nutrition Facts : Calories 108.9, Fat 3.3, SaturatedFat 1.9, Cholesterol 7.6, Sodium 399.2, Carbohydrate 19.8, Fiber 3.5, Sugar 13.2, Protein 1.5
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GLAZED CARROTS AND CRANBERRIES - MEDLINEPLUS
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4.4/5 (26)Total Time 25 minsCategory Side DishesCalories 110 per serving
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- Uncover; increase heat to high. Stir occasionally until liquid is reduced to about 2 Tablespoons, about 1 to 2 minutes.
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- Combine first 5 ingredients in a small saucepan. Bring to a boil over medium-high heat, stirring constantly. Boil 15 to 20 minutes or until glaze is thickened and coats the back of a spoon.
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Category Side DishEstimated Reading Time 1 min
- Scrub carrots, chop off any stringy tips and trim the leafy tops, leaving a little of their green stalks on.
- Mix cranberry jelly, sugar, zest, juice and oil in a medium-large pot and bring to a simmer. Add carrots, toss, cover with a lid and gently simmer for 5-7 minutes until almost tender. Uncover and simmer for 3-4 minutes until reduced and sticky.
- Add butter, a good pinch of salt and freshly ground black pepper and toss to coat carrots in the glaze. Serve hot, garnished with fresh basil.
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