Ina Garten Honey Glazed Carrots Food

ROASTED CARROTS

Steps:

• Preheat the oven to 400 degrees F.
• If the carrots are thick, cut them in half lengthwise; if not, leave whole. Slice the carrots diagonally in 1 1/2-inch-thick slices. (The carrots will shrink while cooking so make the slices big.) Toss them in a bowl with the olive oil, salt, and pepper. Transfer to a sheet pan in 1 layer and roast in the oven for 20 minutes, until browned and tender.
• Toss the carrots with minced dill or parsley, season to taste, and serve.

HONEY-ROASTED RAINBOW CARROTS

Steps:

• Preheat the oven to 375 degrees F.
• Stir the honey, olive oil, cayenne and 1/4 teaspoon salt in a large bowl. Add the carrots and toss to coat. Spread the carrots on a foil-lined rimmed baking sheet and roast until tender and golden brown in spots, 20 to 25 minutes.
• Transfer the carrots to a serving plate and sprinkle with the lemon zest and a little more salt.

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-ROASTED RAINBOW CARROTS

Steps:

• Preheat the oven to 450˚.
• Remove the tops and scrub the orange and rainbow carrots with a vegetable brush. Cut the carrots in long diagonal slices. (You want fairly uniform sticks, about 4 inches long by 1/2 inch wide.)
• Place the carrots on a sheet pan, drizzle with 3 tablespoons olive oil and sprinkle with 1 teaspoon kosher salt and 1/2 teaspoon pepper. Toss well with your hands and spread out in one layer.
• Roast for 15 to 20 minutes, turning once, until the carrots are lightly browned and tender. Sprinkle with the orange zest, orange juice and fleur de sel and toss well. Serve hot or at room temperature.

CHARRED CARROTS WITH ORANGE AND BALSAMIC

Steps:

• Position an oven rack 4 inches away from the broiler and heat the broiler.
• Cut the carrots crosswise into 4-inch lengths. Cut the larger pieces lengthwise in half or quarters so the sticks are roughly 1/2-inch wide.
• Place the carrots on a sheet pan and drizzle them with the olive oil. Sprinkle with the thyme, 1 1/2 teaspoons kosher salt and 1/2 teaspoon pepper. Toss with your hands until coated, then spread the carrots out in an even layer.
• Broil the carrots for about 10 minutes, tossing every few minutes, until they are tender and randomly charred. Top the carrots with the orange zest, orange juice and vinegar, sprinkle with some fleur de sel and toss to coat. Taste for seasonings, then serve warm or at room temperature.

GINGER HONEY GLAZED CARROTS

Steps:

• In a small saucepan, melt butter and stir in ginger. Add honey and stir to dissolve. Stir in carrots and toss to coat. Pour in water and cover to steam. Stir occasionally and cook 8 minutes or until tender. Season to taste.

ORANGE-HONEY GLAZED CARROTS

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.

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.