Glazed Carrots With Rosemary Food

BROWN-SUGAR GLAZED CARROTS

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.

THYME AND ROSEMARY CARROTS

Steps:

• Prepare carrots according to package directions. Meanwhile, combine remaining ingredients. Drain carrots; top with herb butter.

HONEY-GLAZED ROAST CARROTS

Steps:

• Heat the oven to 190C/170C fan/gas 5. Tip the carrots into a roasting tin and toss with the sunflower oil and some salt and pepper. Roast for 30 mins.
• Drizzle the vinegar and honey over the carrots, toss well and return to the oven for a further 20 mins.

GLAZED CARROTS

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.

SIMPLE HONEY GLAZED CARROTS

Steps:

• Rinse carrots under cold water and put in a medium saucepan. Cover with water and add salt. Bring to a boil. Reduce heat to medium-low, cover, and continue cooking for about 15 minutes, or until tender. Drain and set aside.
• In a saute pan, melt butter over medium-low heat. Add honey and brown sugar and cook, stirring, until sugar is dissolved. Add the lemon juice and gently stir in carrots, coating well. Continue heating, gently stirring, until carrots are hot and glazed. Serve immediately garnished with freshly ground pepper or chopped parsley, if desired.

GLAZED CARROTS WITH ROSEMARY

Steps:

• In a large saucepan, combine the carrots, broth, wine and salt. Bring to a boil. Reduce heat. Cover and simmer for 7-9 minutes or until crisp-tender. Drain and discard liquid., Add the remaining ingredients. Cook and stir over low heat until glazed and heated through.

GLAZED CARROTS

Steps:

• Put carrots, brown sugar, and butter in a pan over medium heat, stirring occasionally so they don't burn.
• Once the liquid reduces and becomes like a glaze, season with salt and pepper to taste. Serve once they are tender.
• For garnish, you can sprinkle in some chopped parsley, thyme, rosemary, or other herbs (optional).

ROSEMARY GARLIC ROASTED CARROTS

Steps:

• Preheat oven to 425°F.
• Line a baking sheet with aluminum foil or parchment paper. Place carrots in a single row across the foil or parchment paper.
• In a medium bowl, mix together olive oil, brown sugar, garlic, and rosemary. Drizzle over carrots and toss to coat. Season with salt & pepper.
• Roast carrots at 425°F for 25 to 30 minutes. Serve immediately.

GLAZED CARROTS

Steps:

• Melt 2 Tbs butter in a medium skillet and add the carrots through salt plus ¾ cup water.
• Simmer over medium-low heat, covered, 20 minutes.
• Remove cover and raise heat to high.
• Cook, stirring often, about 6-8 minutes until nearly all the liquid evaporates.
• Add the remaining 1 Tbs butter plus the vinegar through nutmeg.
• Lower the heat to medium and cook, stirring constantly, until all the sugar is melted and the glaze is thick enough to coat carrots.
• Serve immediately.

GLAZED CARROTS WITH WHOLE SPICES AND ROSEMARY

Steps:

• Peel and trim carrots, leaving 1 1/2 inches of greens intact. Bring a large pot of water to a boil; add 1 tablespoon salt. Add carrots; cook until bright and just tender, 3 to 4 minutes. Immediately plunge into an ice-water bath. Drain.
• Preheat oven to 375 degrees. Whisk together sugar, vinegar, honey, and peppercorns.
• Heat oil in a large ovenproof skillet over medium-high heat. Add carrots, rosemary, and star anise; cook, stirring, until carrots are tender, about 5 minutes. Stir in honey mixture. Season with salt. Bring to a boil over medium-high heat, turning carrots to coat.
• Transfer skillet to oven. Roast carrots until slightly caramelized, 20 to 25 minutes. Drizzle with oil, if desired.

SAUTEED CARROTS WITH ROSEMARY AND LEMON

Steps:

• Cook carrots in pot of boiling salted water until crisp-tender. Drain. Rinse under cold water and drain. Melt butter in heavy large skillet over medium heat. Add garlic and sauté 1 minute. Mix in rosemary and lemon peel. Add carrots and toss to heat through. Season to taste with lemon juice, salt and pepper. Spoon onto plates and serve.

GLAZED CARROTS WITH ROSEMARY

Steps:

• 1. Peel the carrots and chop off the tops and the very tips. Cut each carrot into sticks.
• 2. Combine the butter, brown sugar, rosemary and orange juice together in a small bowl.
• 3. Place the carrots in a 9x13 baking dish. Pour the butter mixture over the top.
• 4. Cover with foil and bake at 400 degrees for 45 minutes. Check them after about 20 minutes and give them a little stir.
• 5. After taking them out of the oven crack the pepper and salt over the top. Stir to incorporate, cover and let sit for a few minutes before serving.

HONEY ROSEMARY CARROTS

Steps:

• Bring carrots, water, and butter to a boil in a small saucepan; reduce heat to medium and simmer for 10 minutes. Add honey and rosemary; continue simmering until carrots are tender, about 5 minutes more.

HONEY GLAZED CARROTS RECIPE

Steps:

• Preheat the oven to 350 degrees. Grease an 8x8 baking dish and set aside.
• Wash, peel, dice into bite size pieces.
• Pour carrots into the dish and then drizzle with honey and toss to coat.
• Add in the rosemary if you would like and then place butter on top.
• Bake in the oven and cook 25-35 minutes or until the carrots are fully cooked and reach your desired doneness.
• Serve up these glazed carrots for an easy side dish this week.