Kicked Up Maple Glazed Carrots Food

MAPLE-BRAISED CARROTS

Steps:

• Trim and peel 1 1/2 pounds carrots; halve lengthwise and crosswise. Melt 2 tablespoons butter in a skillet over medium-high heat. Add 2 teaspoons grated ginger and cook 30 seconds. Add the carrots, 3 tablespoons maple syrup, 4 strips lemon zest, 2 thyme sprigs, 3/4 teaspoon kosher salt, a pinch of cayenne and 1/2 cup water; stir. Bring to a boil, then cover and simmer until tender but still saucy, 15 minutes. Discard the thyme; top with chopped chives.

MAPLE GLAZED CARROTS

Steps:

• Place carrots into a pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 15 to 20 minutes. Drain and transfer carrots to a serving bowl.
• Melt butter in a saucepan over medium-low heat. Stir maple syrup into melted butter and cook until warmed, 1 to 2 more minutes. Pour butter-maple syrup over carrots and toss to coat; season with salt and pepper.

MAPLE-MUSTARD GLAZED CARROTS

Steps:

• Peel and cut the carrots into batons. (You can do this up to 24 hours ahead and keep them in a polythene bag in the fridge.) Tip them into a pan, pour in enough boiling water just to cover, bring back to the boil, then put a lid on the pan and cook for 4-5 minutes until the carrots are just tender.
• Meanwhile, put the butter and maple syrup in a small pan. Heat until the butter is melted then stir in the mustard. Take off the heat. Drain the carrots and tip into a warmed serving dish.
• Pour the warm maple glaze over the carrots. Taste and adjust seasoning to suit.

MAPLE GLAZED ROASTED CARROTS

Steps:

• Preheat oven to 475 degrees.
• In shallow baking dish, toss carrots with oil and salt to coat.
• Roast in oven for 10 minutes.
• Heat butter in small saucepan until golden brown (dont burn!), remove from heat and add maple syrup.
• Drizzle over carrots and shake pan to coat.
• Return to oven and continue to roast for another 8 minutes, or until brown and tender.
• Serve immediately.

MAPLE-GLAZED BALSAMIC CARROTS

Steps:

• In a skillet add the carrots, broth, maple syrup, butter, salt and pepper.
• Over medium-high heat, bring the mixture to a boil.
• Cover and cook 3 minutes; cook for 5 minutes if you want a soft, candied-style carrot.
• Increase the heat to high; uncover the skillet and cook 5-6 minutes, stirring frequently, or until the carrots are just tender and the liquid has been reduced to 2 tablespoons.
• Add in the vinegar and stir/sauté 1-2 minutes or until the liquid is reduced to a glaze.
• Serve while hot.

MAPLE GLAZED CARROTS

Steps:

• Peel carrots; cut into sticks.
• Pour the orange juice into a 4 cup microwave safe dish.
• Heat 1 minute at high .
• Add the carrots and the orange rind.
• Stir to coat the carrots with the orange juice.
• Cover and microwave 8 to 9 minutes at high.
• Stir again, then add the remianing ingredients.
• Microwave, uncovered 2 minutes at high.
• Stir then check for doneness.
• If necessary, cook another 1 minute at High.

KICKED UP MAPLE GLAZED CARROTS

Steps:

• Bring water to a boil in a medium sauce pan, then add the carrots. Bring heat down to a simmer until the carrots are almost tender.
• In a large skillet, add the remaining ingredients in the following order: maple syrup, honey, brown sugar. Stir continuously until the brown sugar has dissolved and the mixture begins to come to a slow boil. Add the carrots and gently stir mixing the sauce with the carrots and simmer until the carrots are fork tender.
• For an extra kick, at this time you can slowly add the Southern Comfort in. Remove from heat and enjoy!