Honey Glazed Carrots With Green Onions 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.

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.

HONEY-GLAZED CARROTS AND GREEN BEANS

Steps:

• Cook 2 cups each chopped carrots and green beans in a medium pot of boiling salted water until just tender, about 3 minutes. Drain, then return the vegetables to the pot with 2 tablespoons butter, 1 tablespoon honey and the zest of 1/2 lemon; season with salt. Cook, stirring, over medium heat, 1 minute.

CARROTS WITH HONEY GLAZE

Steps:

• Place 1 in. of water in a saucepan; add carrots. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until crisp-tender. Drain. In a small skillet, combine the honey, brown sugar and lemon juice. Cook and stir until bubbly. Add carrots and stir until well coated.

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.

HONEY ORANGE GLAZED CARROTS

Steps:

• Place 1 in. of water in a skillet; add carrots. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until crisp-tender. Drain and set aside., In the same skillet, saute green onions in butter until tender. Stir in the honey, orange zest, salt, cinnamon and pepper. Combine cornstarch and orange juice until smooth; stir into onion mixture. Bring to a boil; cook and stir for 1-2 minutes or until thickened., Return carrots to the pan. Cook and stir for 2 minutes or until heated through. Sprinkle with mint.

GLAZED CARROTS AND ONIONS

Steps:

• Scrape and slice carrot quite thickly.
• Peel and chop onion.
• Put carrots and onion in saucepan with butter, sugar, salt, pepper and water and cook (I'm assuming at a simmer -- book doesn't state) uncovered until carrots are tender and the water has evaporated.
• Sprinkle with chopped parsley.

HONEY-GLAZED CARROTS WITH GREEN ONIONS

Steps:

• Salt a large saucepan full of water and bring to a rapid boil. Add carrots and boil 5-7 minutes, until tender. Drain.
• In a large skillet or saute pan, melt butter over medium heat. Add garlic and cook, stirring constantly, for 2 minutes. Remove garlic and discard.
• Add the honey, stirring to blend. Add carrots and salt and pepper to taste (it doesn't need much, a few shakes should do it). Stir around until carrots are coated. Cook, stirring occasionally, for 7-10 minutes, until carrots begin to brown. (You may need to increase heat to medium-high on some stoves.)
• Pour carrots and all the "juices" into a serving bowl. Add green onions and toss.

HONEY-GLAZED CARROTS

Steps:

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

HONEY-GLAZED CARROTS WITH CARROT TOP GREMOLATA

Steps:

• Combine carrots, butter, orange juice, honey, and 1 tsp. salt in a large wide heavy pot. Cover and cook over medium heat until carrots are crisp-tender, 10-12 minutes.
• Meanwhile, rinse about 1 bunch worth of carrot tops and pat dry. Coarsely chop to yield about 2/3 cup. Combine tops with garlic, lemon zest, oil, and 1/4 tsp. salt in a small bowl.
• Uncover carrots and continue to cook, stirring occasionally, until sauce reduces enough to coat carrots, 8-10 minutes. Remove from heat. Stir in lemon juice and cayenne; adjust seasonings.
• Transfer carrots to a platter and top with carrot top gremolata.

GLAZED CARROTS WITH ONIONS

Steps:

• In a medium skillet, melt butter over medium-low heat.
• Add carrots, onions, and ginger, cover and cook, stirring, for about 7 to 10 minutes, until just tender.
• Stir in the orange juice, jelly, and salt.
• Cook, uncovered, for about 4 minutes, stirring frequently, until vegetables are tender and nicely glazed with the jelly and orange juice mixture.
• Sprinkle with fresh chopped parsley just before serving.

HONEY-GLAZED CARROTS

Steps:

• Heat the oven to 350 degrees.
• Fill an ovenproof skillet that can fit the carrots with 1 to 2 inches of water. Bring to a boil over high heat. Add the carrots and add more water if needed to cover the carrots. Reduce the heat to simmer the carrots until they're tender but not soft, about 15 minutes.
• Pour the water out of the skillet, keeping the carrots in the skillet by holding them back with a spatula. Add the juice, honey and butter to the skillet and stir to mix (the butter may not melt all the way). Roll the carrots in the mixture, season them with salt and transfer to the oven.
• Bake, gently rolling the carrots once, until the carrots are glazed, about 15 minutes. Season to taste with salt and sprinkle with parsley.

HONEY-GLAZED CARROTS

Steps:

• In a saucepan, combine the carrots with the chicken broth and salt over medium heat. Bring broth to a boil and cook for about 5 minutes, or until crisp tender (DON'T overcook).
• Drain off the chicken broth.
• Add the honey and lemon juice to the carrots in the saucepan; simmer until the carrots are lightly glazed, just a couple of minutes.