Grilled Carrots With Honey Glaze Food

HONEY GLAZED CARROTS

Steps:

• In a medium saucepan, bring water to a boil. Add salt and then carrots and cook until tender, 5 to 6 minutes. Drain the carrots and add back to pan with butter, honey and lemon juice. Cook until a glaze coats the carrots, 5 minutes. Season with salt and pepper and garnish with parsley.

HONEY GLAZED CARROTS

Steps:

• Preheat your grill to just above medium. If you're cooking these in the oven, preheat it to 425.
• For the grill: After washing and peeling your carrots, place on a vegetable grill pan. Season with the kosher saltFor the oven: After washing and peeling your carrots place them on a baking sheet. Don't overlap. Season with the kosher salt.
• In bowl, mix together your melted butter, honey and herb of choice.
• Pour 3/4 the honey mixture over the carrots and make sure each carrot is fully covered.
• Cook in oven for 15 minutes and cook on the grill for on grill for 20 minutes. You want the carrots to be softer but not over cooked and mushy. If cooking on the grill you can also place the carrots on it directly to get nice grill lines. Just because of dripping honey.
• Remove from oven or grill and drizzle remaining sauce over the carrots. Season with additional herbs and salt and pepper to taste.

GRILLED CARROTS WITH HONEY GLAZE

Steps:

• Preheat grill to medium (surface temp of about 350°-450°.)
• Prep the carrots. Scrub well or peel. Cut off the root and skinny tip. If thicker than 3/4 inch, cut in half lengthwise. Mix 1 tablespoon honey, two teaspoons brown sugar and 1 teaspoon olive oil. Heat in microwave for 15 seconds to get hot and stir to combine the sugar.
• Give the carrots a good brush of olive oil and don't forget the cut ends. Don't brush with glaze yet.
• You can use a grill pan or grill directly on the grates but be sure either is well oiled. Flip the carrots every 5 minutes or so. About 10 minutes into grilling, brush with the honey solution, flip and brush again.
• Grill until internal temp over 190° in the thickest part and tender, about 5-10 minutes more.

HONEY GLAZED CARROTS

Steps:

• Boil carrots in boiling water, covered, until almost done, they should be slightly firm.
• In the meantime, combine honey, water and brown sugar in a saucepan.
• Bring to boil and reduce by half until thick and syrupy, about 15 minutes.
• Drain carrots, add butter, mix until melted.
• Add honey mix and cinnamon; stir gently and cook on low for about 5 minutes.

WALNUT CARROTS WITH HONEY GLAZE

Steps:

• Steam carrots until tender about 15 minutes.
• In a small skillet, heat butter and saute walnuts until lightly browned about 3 - 5 minutes. Add honey, seasonings and lemon juice if using. Stir well then add steamed carrots tossing gently to coat.
• Serve hot.

HONEY GLAZED CARROTS

Steps:

• Steam the carrots until tender.
• Cook the remaining ingredients in a large non-stick frying pan stirring constantly until boiling and bubbly.
• Add the carrots and cook over low heat for several minutes stirring as required until carrots are glazed.

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 GRILLED CARROTS

Steps:

• In a large bowl, whisk together vinegar, soy sauce, sugar, rosemary, garlic and ginger until combined. Whisk in 2 tablespoons oil so dressing emulsifies; set aside.
• Heat grill to low. Coat carrots with oil and season with salt. Grill carrots, covered, turning as needed to prevent burning, until nicely charred and fork tender, 20 to 25 minutes.
• When carrots come off the grill, toss them immediately in the prepared dressing. Once they're coated, use tongs to transfer the carrots to a serving platter and garnish with green onion. Drizzle a few spoonfuls of the remaining dressing over the top.