Honey Spiced Carrots Food

HONEY ROASTED CARROTS

Steps:

• Preheat an oven to 350 degrees F (175 degrees C).
• Place the whole carrots into a baking dish, and drizzle with olive oil. Mix until the carrots are completely covered with olive oil. Pour on the honey, then season to taste with salt and pepper; mix until evenly coated.
• Bake in the preheated oven until just tender, or cooked to your desired degree of doneness, 40 minutes to 1 hour.

SPICED CARROT PUREE

Steps:

• Combine the carrots and potatoes in a medium saucepan and cover with water. Season the water generously with salt and toss in the cinnamon stick and garlic. Bring the water to a boil and boil until the carrots and potatoes are fork tender. Remove from the water.
• Place the butter in a small saute pan and cook until the butter is melted, browned and smells like hazelnuts. Remove from the heat and stir in the ground cumin, nutmeg and cayenne.
• Pass the carrots and potatoes through a food mill. Stir in the spiced butter vigorously. Taste and make sure the carrot puree is delicious. Re-season if needed. Serve hot.

HONEY-SPICED CARROTS

Steps:

• In a Dutch oven, saute the first five ingredients in butter until carrots are tender. Stir in honey; cook 1 minute longer.

HONEY-GLAZED CARROTS

Steps:

• In a large skillet, heat oil over medium-high. Add carrots; cook, stirring once, until beginning to brown, 2 minutes.
• Add broth, honey, and vinegar; season with salt and pepper. Bring to a boil; reduce to a simmer, cover, and cook until crisp-tender, 10 minutes. Uncover, and cook over medium-high until carrots are tender and liquid is syrupy, 7 to 9 minutes more (there should be only a small amount of liquid remaining).
• Remove skillet from heat; add butter, and swirl skillet until melted. Season with salt and pepper.

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:

• Rinse the baby carrots thoroughly in cold water. Add the carrots to a medium pot and cover with hot water. Add the salt and bring the water to a boil.
• Turn the temperature down so that the water is lightly boiling. Cook for 5 minutes, or until just barely fork tender.
• Drain the carrots and set to the side.
• Return the pot to the stove and add the butter, honey, and lemon juice. Bring to a simmer. Return the carrots to the pot and stir until the carrots are fully covered and glazed. Serve while hot. If desired, garnish with fresh diced parsley.

HONEY GLAZED CARROTS

Steps:

• Heat 1-2 inches of water in a medium saucepan. When at a low simmer, add carrots.
• Simmer for 5 minutes, or until soft. Drain well and add back to warm saucepan, keeping off heat.
• Add butter, cinnamon, nutmeg, fine sea salt and honey. Mix until coated, serve immediately. The residual heat from the pan should be enough to melt butter and honey, but if now, put on low heat until just combined.
• If you've tried this recipe, come back and let us know how it was!

SIMPLY DELICIOUS HONEY SPICED CARROTS

Steps:

• Saute or steam carrots until they are cooked to your desired texture and transfer to serving bowl.
• Meanwhile, melt butter and mix in the honey, cinnamon and cardamom. Drizzle mixture over warm carrots. Sprinkle with chopped parsley or cilantro, if desired.
• Season with salt and pepper if desired. Enjoy.

CHEF JOHN'S FIVE-SPICE CARROTS

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Cut halved carrots in half again crosswise on the diagonal. Place carrots into a 2-quart baking dish and drizzle with vegetable oil; sprinkle with 5-spice powder and salt to taste. Toss lightly to coat carrots with oil and seasoning. Arrange carrots into an even layer.
• Roast carrots in the preheated oven for 15 minutes; check for tenderness and stir if desired. Continue roasting until tender, 15 to 20 more minutes.

SPICY HONEY ROASTED CARROTS

Steps:

• Turn your oven on to 425 degrees.
• Melt the butter in a large ovenproof skillet (see notes) over medium-high heat. Add the honey, salt, pepper, and cayenne and bring to a boil for 2 minutes. Add the carrots and toss to coat in the sauce.
• Place the carrots in the oven and cook for 20 minutes. If you'd like some dark spots on your carrots, broil for the last 2-3 minutes. Be careful as they burn quickly.
• Remove the pan from the oven and continue to cook the carrots for 2 minutes over medium-high heat on your stovetop to caramelize the honey. Once the sauce just barely starts to darken, remove the pan from the heat.
• Sprinkle with some minced chives and serve.