HONEY GLAZED CARROTS WITH ORANGE AND CUMIN
Eat the rainbow with these Honey Glazed Heirloom Carrots with Orange and Cumin. Morish and sweet, subtly warm and deliciously vibrant, this dish is bursting with vitamins.
Provided by Cheryl Whyte
Categories Side Dish
Number Of Ingredients 10
Steps:
- Prepare your ingredients and get your equipment ready.
- Heat the oil in a pan on medium-high heat, add the cumin and cook for a minute until fragrant.
- Add the orange juice, orange zest, garlic cloves, honey, salt, pepper and water to the pan and stir until combined. Turn the heat to high and bring the liquid to a boil.Once boiling, turn the heat down to medium for a gentle simmer.
- Carefully, add the carrots to the pan. Give them a toss in the liquid and then throw in the thyme. Put the lid on, stirring them every 5 minutes, so as the liquid thickens it starts to cling to the carrots, rather than the bottom of the pan! Cook for 15 minutes or until the carrots have softened but still have a nice bite.
- Remove the lid off the pan and cook the sweet liquid down until it becomes thick and syrupy. About 5 minutes.
- Carefully remove the thyme sprigs and garlic skins (as it will be hot). Serve and enjoy!
Nutrition Facts : Calories 87 kcal, Carbohydrate 16 g, Protein 1 g, Fat 3 g, SaturatedFat 1 g, Sodium 264 mg, Fiber 3 g, Sugar 10 g, ServingSize 1 serving
CUMIN AND ORANGE GLAZED CARROTS
Categories Side Orange Spice Carrot Simmer Gourmet Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 10 servings
Number Of Ingredients 11
Steps:
- Cut out a round from parchment paper to fit just inside a 12-inch heavy skillet (3 inches deep), then set round aside.
- Cut peel, including all white pith, from oranges with a sharp paring knife. Working over a bowl, cut segments free from membranes, letting segments fall into bowl, then squeeze 1/2 cup juice from membranes into another bowl (discard membranes). Chop orange segments and reserve.
- Cut a 1-inch-thick diagonal slice from a carrot and set aside, then roll carrot away from you 90 degrees and cut another 1-inch-thick diagonal slice. (Shape will resemble a trapezoidal log. If carrots are very thick, cut slices in half lengthwise as well). Cut up rest of carrot in same manner, then repeat with remaining carrots.
- Heat oil in skillet over moderate heat until hot but not smoking, then add cumin seeds and cook, stirring, until fragrant, about 1 minute. Add carrots, water, orange juice, lemon juice, sugar, salt, and pepper. Cover carrots directly with parchment round and simmer, stirring occasionally, 30 minutes. Remove parchment, then continue to simmer, stirring occasionally, until most of liquid is evaporated and carrots are tender and glazed, about 20 minutes more. Serve warm or at room temperature, sprinkled with chopped orange.
CARROTS GLAZED WITH CUMIN AND ORANGE
Make and share this Carrots Glazed With Cumin and Orange recipe from Food.com.
Provided by PinkCherryBlossom
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Slice the carrots diagonally into 1cm/½inch thick rounds.
- Heat a small frying pan until hot without adding any oil, and put in the cumin and cardamom seeds (be careful as they may pop). Toast these for a few minutes until they begin to release their aromas.
- Take a lidded pan large enough to hold the carrots in one layer if possible. Put in the carrots, spices, garlic, thyme, olive and butter, place the pan over a low to medium heat, and sweat the carrots for 5 minutes.
- Add the sugar and a cook for a few minutes more. Add a few drops of water just to cool the carrots down a little, then add the orange zest and place a lid on the pan. Continue cooking until the carrots are tender.
- Once cooked, remove the lid and if there is any moisture left in the pan, reduce it until the carrots are nice and slippery. Season with salt and freshly ground pepper and serve.
Nutrition Facts : Calories 300.8, Fat 25.8, SaturatedFat 11.1, Cholesterol 40.3, Sodium 113.7, Carbohydrate 17.9, Fiber 4.5, Sugar 9.4, Protein 1.8
CUMIN AND HONEY CARROTS
Make and share this Cumin and Honey Carrots recipe from Food.com.
Provided by Chef mariajane
Categories Vegetable
Time 10m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- In a large saucepan bring salted water to a boil.
- Meanwhile, cut carrots on the diagonal into 1/2-inch slices. Add the carrots to the water and parboil for 3-4 minutes or until tender on the outside but very firm in the center. Dran and set carrots aside.
- In a large skillet, melt butter and honey over medium heat. When the mixture is foaming, add the carrots and toss to coat. Season with salt and cumin and cook for 5 minutes or until well glazed. Sprinkle with sesame and cumin seeds, toss once more and serve.
Nutrition Facts : Calories 64.1, Fat 3, SaturatedFat 1.4, Cholesterol 5.1, Sodium 189.4, Carbohydrate 9.4, Fiber 2, Sugar 5.8, Protein 1
HONEY GLAZED CARROTS
Turn up the stove for Sunny Anderson's healthy Honey-Glazed Carrots recipe from Cooking for Real on Food Network.
Provided by Sunny Anderson
Categories side-dish
Time 15m
Yield 4 servings
Number Of Ingredients 7
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
Make and share this Honey Glazed Carrots recipe from Food.com.
Provided by Kikimony
Categories Vegetable
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 6
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.
HONEY ROASTED CARROTS WITH CUMIN
Carrots are tossed with olive oil, cumin, and honey in this simple, easy, and yummy side dish.
Provided by Lorelei Diaz Vitulli
Categories Side Dish Vegetables Carrots
Time 40m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Put carrots into a large sealable plastic bag; add honey, olive oil, cumin, salt and black pepper. Seal the bag and manipulate the contents until the carrots are completely coated; pour into a baking dish.
- Roast in the preheated oven until just tender, or to your desired degree of doneness, 30 to 40 minutes.
Nutrition Facts : Calories 144.7 calories, Carbohydrate 22.2 g, Fat 6.9 g, Fiber 1.7 g, Protein 0.5 g, SaturatedFat 0.9 g, Sodium 83.9 mg, Sugar 20.1 g
CUMIN SPICED HONEY CARROTS WITH LEMON CORIANDER VINAIGRETTE
A wonderful way to fix the ordinary carrot! Influenced by African spices, try this! This recipe may be halved easily. Adapted from Foodservice Recipes. This is a Middle Eastern/African recipe.
Provided by Sharon123
Categories Vegetable
Time 30m
Yield 8 cups
Number Of Ingredients 10
Steps:
- In a large saucepan over high heat bring 6 quarts water and honey to a boil; Add carrots; simmer until tender, about 5 minutes. Drain, rinse under cold water; drain again.
- Transfer to a bowl; set aside.
- In a small dry skillet over medium heat place coriander seeds. Heat until fragrant, stirring frequently, about 2 minutes; cool slightly.
- Grind coriander in a spice or coffee grinder into a fine powder.
- Place in a bowl along with olive oil, lemon juice, mustard, 3/4 teaspoon of the salt and 1/4 teaspoon of the black pepper; whisk until combined; set aside.
- Toss carrots with cumin, the remaining 2 teaspoons salt and 1 teaspoon black pepper and reserved olive oil mixture.
- Serve over bib lettuce, if desired.
Nutrition Facts : Calories 497.1, Fat 21.3, SaturatedFat 2.9, Sodium 898.7, Carbohydrate 82.8, Fiber 3.9, Sugar 74.8, Protein 1.9
SIMPLE HONEY GLAZED CARROTS
Make and share this Simple Honey Glazed Carrots recipe from Food.com.
Provided by AshleyP
Categories Vegetable
Time 30m
Yield 2 pounds carrots, 4 serving(s)
Number Of Ingredients 7
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.
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
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
CUMIN GLAZED CARROTS
Categories Vegetable Side Vegetarian Quick & Easy Lemon Spice Carrot Fall Honey Simmer Gourmet Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- Cook carrots with oil and cumin in a 3-quart heavy saucepan over moderate heat, stirring, until well coated, about 1 minute. Add remaining ingredients and simmer, uncovered, shaking pan occasionally, until liquid is evaporated and carrots are tender and glazed, about 20 minutes. Serve warm or at room temperature.
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