BROWN SUGAR GLAZED CARROTS
Recipe video above. The most amazing quick and easy roasted carrots! Roasting brings out the best in carrots, always. And the caramelised edges are the BEST - it's the only way I make Glazed Carrots!
Provided by Nagi
Categories Side
Time 35m
Number Of Ingredients 8
Steps:
- Preheat oven to 220C/425F (standard) or 200C/400F (fan).
- Cut carrot on the diagonal into 4cm / 1.75" lengths. Halve thicker end so they are all roughly the same width.
- Toss in a bowl with sugar, butter, garlic, oil, salt and pepper. Pour onto tray, spread out.
- Roast 15 minutes. Toss, then roast a further 10 minutes until soft and caramelised on the edges with plenty of glaze left on the tray.
- Toss carrots in the glaze, sprinkle with parsley if using. Serve warm.
Nutrition Facts : Calories 191 kcal, Carbohydrate 30 g, Protein 2 g, Fat 7 g, SaturatedFat 3 g, Cholesterol 12 mg, Sodium 414 mg, Fiber 5 g, Sugar 20 g, ServingSize 1 serving
GLAZED BABY CARROTS
For a zippy side dish, try this recipe. These brown sugar-glazed carrots come together in no time at all. -Anita Foster, Fairmount, Georgia
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 4 servings.
Number Of Ingredients 4
Steps:
- Cook carrots in a small amount of water until tender. Drain. In a saucepan, combine butter and brown sugar; heat until sugar dissolves. Add carrots and toss to coat. Heat through.
Nutrition Facts : Calories 142 calories, Fat 6g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 152mg sodium, Carbohydrate 23g carbohydrate (19g sugars, Fiber 2g fiber), Protein 1g protein.
GLAZED CARROTS
Simple dish with tender carrots with a buttery glaze and a mild sweetness.
Provided by Tricia McTamaney
Categories Side Dish Vegetables Carrots Glazed Carrot Recipes
Time 25m
Yield 8
Number Of Ingredients 5
Steps:
- Place carrots into a large saucepan, pour in enough water to reach depth of 1 inch, and bring to a boil. Reduce heat to low, cover, and simmer carrots until tender, 8 to 10 minutes. Drain and transfer to a bowl.
- Melt butter in the same saucepan; stir brown sugar, salt, and white pepper into butter until brown sugar and salt have dissolved. Transfer carrots into brown sugar sauce; cook and stir until carrots are glazed with sauce, about 5 more minutes.
Nutrition Facts : Calories 123.6 calories, Carbohydrate 17.6 g, Cholesterol 15.3 mg, Fat 6 g, Fiber 3.2 g, Protein 1.1 g, SaturatedFat 3.7 g, Sodium 193.8 mg, Sugar 12.1 g
GLAZED BABY CARROTS
Provided by Anne Burrell
Categories side-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Bring a pot of well-salted water to a boil. Set up a bowl of well-salted ice water. Blanch the carrots in the boiling water. When they are cooked but still have some crunch, plunge them immediately into the ice water. When cool, use a clean tea towel to rub the skin off the carrots. Reserve.
- To a large skillet add the butter, sugar, lemon juice, garlic, thyme, cayenne and about 1/2 cup of water. Bring the pan to medium heat swirling occasionally. When most of the water has reduced and the mixture seems homogenous, removed the garlic and add the carrots and stir until they are coated. Cook for another 2 to 3 minutes or until the carrots are completely coated and hot.
- So good for my eyes!
AIR-FRIED CARROTS WITH BALSAMIC GLAZE
Honey-roasted carrots still warm from the air fryer are tossed with a buttery balsamic glaze and sprinkled with chives in this simple and quick weeknight side dish recipe.
Provided by Allrecipes
Categories Side Dish Vegetables Carrots Glazed Carrot Recipes
Time 20m
Yield 4
Number Of Ingredients 9
Steps:
- Brush an air fryer basket with olive oil.
- Whisk together 1 tablespoon olive oil, honey, salt, and pepper in a large bowl. Add carrots and toss to coat. Place carrots in the air fryer basket in a single layer, in batches, if needed.
- Cook in the air fryer at 390 degrees F (200 degrees C), stirring once, until tender, about 10 minutes. Transfer warm cooked carrots to a large bowl, add balsamic glaze and butter, and toss to coat. Sprinkle with chives and serve.
Nutrition Facts : Calories 116.7 calories, Carbohydrate 11.9 g, Cholesterol 7.6 mg, Fat 7.7 g, Fiber 3.3 g, Protein 0.8 g, SaturatedFat 2.5 g, Sodium 228 mg, Sugar 6.9 g
MINI NUT ROASTS WITH CANDIED CARROTS
Serve these lovely mini nut roasts as a vegan dish at Christmas. You could also serve the recipe as one large nut roast, too - just use a larger loaf tin
Provided by Anna Glover
Categories Dinner, Main course
Time 1h15m
Number Of Ingredients 19
Steps:
- Heat the oven to 200C/180C fan/gas 6. Scrub and trim the carrots, and cut them in half lengthways or into quarters if large. Toss the carrots with 1 tbsp olive oil and 2 tbsp maple syrup in a bowl. Season well, and tip onto a baking tray. Roast for 20-25 mins until tender and starting to caramelise.
- Meanwhile, mix the flaxseed with 4 tbsp water and leave to thicken. Heat 1 tbsp olive oil in a frying pan, and fry the onion and celery until soft and translucent, about 10 mins. Add a splash of water if you need to, to stop them from catching. Stir in the garlic, mushrooms, rosemary, tomato purée, tamari and paprika, and fry for another 10 mins until the mushrooms are tender. Remove from the heat and leave in a bowl to cool slightly.
- Put the pecans and hazelnuts in a food processor and blitz until roughly chopped. Add the lentils and chickpeas and blend again until you get a thick, dry paste.
- Combine the nuts and pulses, mushroom mixture, ground almonds, 2 tbsp maple syrup and soaked flaxseed in a bowl with a good amount of seasoning. Mix everything well using your hands.
- Oil six holes of a mini loaf tin and line each with a strip of baking parchment. Trim and cut the carrots to fit in the base in a snug single layer, cut-side down. Roughly chop any remaining carrots and mix them through the nut roast mixture. Pack it firmly into the tins and smooth over. Bake, uncovered, for 20 mins. Leave to rest for 10 mins before inverting onto a serving plate, or plates. Fry the sage and thyme in the remaining 1 tbsp olive oil until crisp, then stir through the remaining 1 tbsp maple syrup. Spoon over the nut roasts to serve.
Nutrition Facts : Calories 460 calories, Fat 30 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 16 grams sugar, Fiber 10 grams fiber, Protein 13 grams protein, Sodium 0.5 milligram of sodium
HONEY-GLAZED ROAST CARROTS
Roasting carrots intensifies their flavour and the honey and vinegar make them deliciously sweet and sour
Provided by Sara Buenfeld
Categories Side dish
Time 1h
Number Of Ingredients 4
Steps:
- Heat the oven to 190C/170C fan/gas 5. Tip the carrots into a roasting tin and toss with the sunflower oil and some salt and pepper. Roast for 30 mins.
- Drizzle the vinegar and honey over the carrots, toss well and return to the oven for a further 20 mins.
Nutrition Facts : Calories 85 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 10 grams sugar, Fiber 3 grams fiber, Protein 1 grams protein, Sodium 0.1 milligram of sodium
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.
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