SAUTEED ORANGE-GLAZED BABY CARROTS
Here's a wonderful accompaniment to just about any main dish, whether for a holiday or not. The carrots are sauteed in a sweet orange butter sauce with a unique blend of spices. -Angela Bartow, Cato, Wisconsin
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a large skillet, saute carrots in butter for 8 minutes. Stir in the remaining ingredients; cook 2 minutes longer. Reduce heat; cover and simmer for 8-10 minutes or until carrots are tender.
Nutrition Facts : Calories 138 calories, Fat 9g fat (5g saturated fat), Cholesterol 23mg cholesterol, Sodium 223mg sodium, Carbohydrate 15g carbohydrate (10g sugars, Fiber 2g fiber), Protein 1g protein.
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!
ORANGE GLAZED HAM WITH BABY CARROTS
Provided by Tyler Florence
Categories main-dish
Time 4h30m
Yield 10 to 12 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 300 degrees F.
- Put the ham in a large roasting pan, fat side up. Using a sharp knife, score the ham with cuts across the skin, about 2-inches apart and 1/2-inch deep. Cut diagonally down the slashes to form a diamond pattern; season the meat generously with salt and pepper. Chop about 8 of the sage leaves and put in a bowl; mix with the oil to make a paste. Rub the sage-oil all over the ham, being sure to get the flavor into all the slits. Bake the ham for 2 hours. Now there is plenty of time to bang-out the orange glaze.
- For the glaze: Place a saucepan over medium heat. Add the chunks of butter, oranges, orange juice, brown sugar, water, and spices. Slowly cook the liquid down to a syrupy glaze; this should take about 30 to 40 minutes.
- After the ham has been going for a couple of hours, pour the orange glaze all over it, with the pieces of fruit and all. Scatter the remaining sage leaves on top and stick the ham back in the oven. Continue to cook for 1 1/2 hours, basting with the juices every 30 minutes.
- Scatter the carrots around the ham and coat in the orange glaze. Stick the ham once again back in the oven and cook for a final 30 minutes, until the carrots are tender, the ham is dark and crispy, and the whole thing is glistening with a sugary glaze.
- Set the ham on a cutting board to rest before carving. Serve the carrots and orange glaze on the side.
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.
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
GINGER & ORANGE-GLAZED BABY CARROTS
Pan-fry baby carrots with a zesty orange, ginger and honey sauce until golden and sticky for a festive and flavourful root vegetable side
Provided by Good Food team
Categories Side dish
Time 35m
Number Of Ingredients 5
Steps:
- Bring a large pan of salted water to the boil and add the carrots. Simmer for 5 mins until slightly tender, then drain.
- In a wide pan, heat the butter until melting, then add the carrots, ginger, honey and orange zest. Cook over a medium heat for 25-30 mins, turning them gently every now and then, until the carrots start to go golden and sticky.
- Turn the carrots gently in the pan every now and again until all sides are browning. Season well before serving.
Nutrition Facts : Calories 101 calories, Fat 6 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 9 grams sugar, Fiber 4 grams fiber, Protein 1 grams protein, Sodium 0.4 milligram of sodium
ROASTED BABY CARROTS, WITH CHILE, MINT AND ORANGE GLAZE
Provided by Daniel Patterson
Categories Side Roast Easter Vegetarian Quick & Easy Low Cal Dinner Mint Root Vegetable Carrot Low Cholesterol Orange Juice Bon Appétit Sugar Conscious Kidney Friendly Vegan Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 375°F. Whisk juice, 1 tablespoon oil, and vinegar in small bowl to blend; set aside.
- Stir remaining 1 tablespoon oil, crushed red pepper, and salt in medium bowl. Add carrots and toss to coat. Scrape carrot mixture onto large rimmed baking sheet. Arrange carrots in single layer.
- Roast carrots until almost tender, stirring occasionally, about 15 minutes (depending on size). Add juice mixture and toss to blend. Roast until juices are reduced to glaze and coat carrots, stirring occasionally, about 10 minutes longer. Season to taste with more salt, if desired. Transfer carrots to large bowl; add mint and orange peel and toss to blend. Transfer to serving bowl.
ORANGE GLAZED BABY CARROTS
There's no need to eat plain old boiled carrots when this recipe is so easy to fix. The slightly sweet orange glaze makes the carrots taste much better.-Mina Dyck, Boissevain, Manitoba
Provided by Taste of Home
Categories Side Dishes
Time 10m
Yield 1 serving.
Number Of Ingredients 6
Steps:
- Place carrots in a saucepan; add 1 in. of water. Bring to a boil. Reduce heat. Cover and simmer for 5 minutes or until crisp-tender., Meanwhile, in a small saucepan, melt butter. Add orange juice, sugar, mustard and pepper; cook and stir until thickened. Drain carrots; drizzle with butter mixture.
Nutrition Facts :
ORANGE-GLAZED CARROTS
Rich in vitamins C and A, this nutritional powerhouse doesn't taste like a diet dish. The carrots absorb and become glazed with the buttery juice and dill adds a surprising fresh note at the end.
Provided by Food Network Kitchen
Categories side-dish
Time 35m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Cut a 1-inch chunk off one end of a carrot at an angle. Roll the carrot a quarter turn and cut another 1-inch chunk at an angle. Continue rolling and cutting all of the carrots into 1-inch chunks. Combine the carrots and orange juice in a large saucepan. Add enough water to just cover the carrots. Add the butter and 1/4 teaspoon each salt and pepper.
- Bring to a boil, and then reduce the heat to maintain a steady simmer. Cook, stirring occasionally, until the carrots are tender and the liquid has reduced to a glaze, about 20 minutes. Top with the dill and serve.
CINNAMON GLAZED BABY CARROTS
Kids love these carrots. My husband too. These are easy to make and can add a touch of elegance to an everyday dinner.
Provided by MelodyOHare
Categories Vegetable
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Melt butter in saucepan.
- Add carrots, salt, sugar and just enough water to barely cover the carrots.
- Cover and cook carrots on medium heat until tender.
- (time depends on carrot size. I usually cook baby carrots for about 25 minutes.) Remove lid, bring saucepan to a boil and boil until water is evaporated completely, leaving carrots with a sticky, buttery glaze.
- Watch carefully and stir so carrots do not scorch.
- Sprinkle with cinnamon and mix.
- Serve immediately.
ORANGE-GLAZED BABY CARROTS (LIGHT)
Make and share this Orange-Glazed Baby Carrots (Light) recipe from Food.com.
Provided by Redsie
Categories Vegetable
Time 13m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- In a covered medium saucepan cook the carrots in lightly salted boiling water for 5 minutes. Drain, set carrots aside.
- In the same saucepan, melt the butter over medium heat.
- Add the carrots and orange marmalade.
- Cook and stir for 2 to 3 minutes or until carrots are tender and glazed.
Nutrition Facts : Calories 72.5, Fat 3, SaturatedFat 1.8, Cholesterol 7.6, Sodium 76, Carbohydrate 11.9, Fiber 1.2, Sugar 9.1, Protein 0.5
ORANGE-GLAZED CARROTS
Great, easy side dish. My favorite thing about it (aside from the flavor) is that it can be made ahead of time.
Provided by Jen Wiehl
Categories Vegetable
Time 25m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- To cook carrots, heat 1 inch lightly salted water in 2-quart saucepan over high heat to a boil; immediately add carrots.
- Return to a boil.
- Reduce heat to low.
- Cover and simmer 10 to 12 minutes for fresh carrots (8-10 minutes for frozen) or until crispy and tender.
- Drain carrots well and return to pan.
- Stir in marmalade, butter, mustard and ginger.
- Simmer uncovered, over medium heat 3 minutes or until carrots are glazed, stirring occasionally.
- At this point, carrots may be transferred to a microwavable casserole dish with lid.
- Cover and refrigerate up to 8 hours before serving.
- To reheat, microwave at HIGH 4-5 minutes or until hot.
Nutrition Facts : Calories 104.2, Fat 3.9, SaturatedFat 2.5, Cholesterol 10.2, Sodium 96.2, Carbohydrate 18, Fiber 1.5, Sugar 14.3, Protein 0.6
ROASTED BABY CARROTS WITH CHILE, MINT, AND ORANGE GLAZE
Dried crushed red pepper adds heat to the glazed carrots. Courtesy of Daniel Patterson for Bon Appetit.
Provided by SassiFras
Categories < 30 Mins
Time 30m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 375°F Whisk juice, 1 tablespoon oil, and vinegar in small bowl to blend; set aside.
- Stir remaining 1 tablespoon oil, crushed red pepper, and salt in medium bowl. Add carrots and toss to coat. Scrape carrot mixture onto large rimmed baking sheet. Arrange carrots in single layer.
- Roast carrots until almost tender, stirring occasionally, about 15 minutes (depending on size). Add juice mixture and toss to blend. Roast until juices are reduced to glaze and coat carrots, stirring occasionally, about 10 minutes longer. Season to taste with more salt, if desired. Transfer carrots to large bowl; add mint and orange peel and toss to blend. Transfer to serving bowl.
Nutrition Facts : Calories 34.5, Fat 3.4, SaturatedFat 0.5, Sodium 146, Carbohydrate 1.1, Fiber 0.2, Sugar 0.7, Protein 0.1
ORANGE ROASTED BABY CARROTS
This is an easy and delicious way to cook carrots. Try to choose a bag that is fairly dry (not been sprayed over and over by the grocery store mister) so that they will caramalize better.
Provided by Paja9203
Categories Vegetable
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Pre-heat the oven to 475 degrees.
- Spray a cookie sheet with cooking spray.
- Toss the carrots, oil and salt together, put them on the cookie sheet in a single layer, and place in the oven.
- Meanwhile, in a small pan, heat the marmalade, ginger and water.
- After 12 minutes, shake the cookie sheet and drizzle the marmalade mixture over the carrots.
- Continue roasting for another 8 minutes or until desired degree of doneness is reached.
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