Orange Glazed Carrots Food

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.

ORANGE GLAZED CARROTS

Steps:

• Place carrots in a shallow saucepan, and cover with water. Boil until tender. Drain, and return carrots to pan.
• Pour orange juice over carrots, and mix well. Simmer over medium heat for about 5 minutes. Stir in brown sugar, butter, and salt. Heat until butter and sugar melt.

ORANGE-GLAZED CARROTS WITH BACON

Steps:

• Cut tops off carrots. Coarsely chop enough tops to measure 2 Tbsp.; reserve for later use. Peel carrots; cook in boiling water in Dutch oven 5 to 10 min. or until crisp-tender. Drain carrots, reserving 1/2 cup cooking water.
• Cook bacon in large skillet on medium heat until crisp. Remove bacon from skillet; drain on paper towels. Discard all but 2 Tbsp. drippings. Wipe skillet with paper towel.
• Bring reserved cooking water and orange juice just to boil in same skillet. Add dry gelatin mix; stir 2 min. until completely dissolved. Add reserved bacon drippings and carrots; cook 2 to 3 min. or until carrots are glazed and tender, stirring frequently. Stir in orange zest.
• Transfer carrots and sauce to platter. Crumble bacon; sprinkle over carrots. Sprinkle with chopped carrot tops.

EASY ORANGE-GLAZED CARROTS

Steps:

• In a large skillet, bring carrots, 1/2 cup water, butter, and 1/2 teaspoon salt to a boil. Reduce heat to a simmer; cover, and cook until almost tender, about 6 minutes.
• Add orange juice. Cook (uncovered) over high, tossing frequently, until carrots are tender and glazed, 5 to 8 minutes. Serve immediately.

GLAZED ORANGE CARROTS

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.

MAPLE GLAZED ORANGE CARROTS

Steps:

• Wash hands with soap and water.
• Scrub the carrots with a clean vegetable brush under running water. Peel the carrots and place into a colander.
• Slice cleaned carrots into ¼ inch thick pieces.
• In a large, wide sauté pan, heat the butter over medium heat until melted. Add the carrots and toss to coat; cook for 3-4 minutes.
• Add the maple syrup and cook for 1 minute.
• Add the orange juice; cover the pan and cook for 3 more minutes.
• Uncover the pan and increase the heat to medium high. Stir the carrots occasionally and cook until almost all the liquid has evaporated. Watch carefully so they don't run out of liquid and scorch. If they are not tender enough and run out of liquid, add more orange juice as needed.
• Remove from heat and sprinkle cinnamon over the carrots.

HONEY GLAZED CARROTS WITH ORANGE AND CUMIN

Steps:

• Prepare your ingredients and get your equipment ready.
• Heat the oil in a pan on medium-high heat, add the cumin and cook for a minute until fragrant.
• Add the orange juice, orange zest, garlic cloves, honey, salt, pepper and water to the pan and stir until combined. Turn the heat to high and bring the liquid to a boil.Once boiling, turn the heat down to medium for a gentle simmer.
• Carefully, add the carrots to the pan. Give them a toss in the liquid and then throw in the thyme. Put the lid on, stirring them every 5 minutes, so as the liquid thickens it starts to cling to the carrots, rather than the bottom of the pan! Cook for 15 minutes or until the carrots have softened but still have a nice bite.
• Remove the lid off the pan and cook the sweet liquid down until it becomes thick and syrupy. About 5 minutes.
• Carefully remove the thyme sprigs and garlic skins (as it will be hot). Serve and enjoy!

GLAZED ORANGE CARROTS

Steps:

• Cover carrots with water, bring to boil.
• Simmer until crisp tender.
• Melt butter, stir in orange juice concentrate, parsley and sugar.
• Pour over carrots.
• Cook and stir until glaze thickens.

ORANGE GLAZED CARROTS IN A PAN

Steps:

• Melt the butter in a large frying pan. Add the carrots and fry on high heat for 4-5 minutes until starting to brown.
• Add the brown sugar, orange zest and orange juice. Season with salt and pepper and stir. Reduce the heat and carry on cooking for another 8-10 minutes stirring occasionally. Your carrots should soften but still have a bit of crunch. If your carrot chunks are very large, you may need to cook for a bit longer.
• Sprinkle some finely chopped parsley on top and serve!

ORANGE GLAZED CARROTS

Steps:

• Stove-top version: In a medium saucepan, bring the water to a boil. Add the carrots, cover, and cook until tender, 8-10 minutes (it depends on how firm you want them). You can also steam them if you prefer. Drain the water from the pan and add the orange juice, butter / coconut oil, honey / maple syrup and orange zest. Saute and stir for about 2-4 minutes or until the glaze has thickened and coats the carrots. Sprinkle with salt to taste and add parsley if desired. Keep refrigerated for up to 4 days.
• For the Instant Pot / pressure cooker: Pour in 1 cup of water to the Instant Pot. Place in the steamer basket and add the carrots. Set it to 2 minutes for firmer carrots and 3 minutes for softer carrots (pressure cook at high pressure). Quick release. Remove the carrots and rinse out the pot and dry. Turn on the Saute function and once hot, add in the orange juice, butter / coconut oil, honey / maple syrup and orange zest. Saute and stir for about 2-4 minutes or until the glaze has thickened and coats the carrots. Sprinkle with salt to taste and add parsley if desired. Keep refrigerated for up to 4 days.

ORANGE GLAZED CARROTS

Steps:

• Cook frozen sliced carrots until tender, according to package instructions (usually 6-8 minutes). When done, drain water from pan. Set carrots aside.
• Make The Glaze: Melt butter in a skillet, on very low heat. Add orange marmalade, and stir to combine. Continue to cook on low heat. Add finely grated fresh ginger, followed by the chopped pecans, stirring to combine.
• Now add the cooked, drained carrots to the skillet. Stir well, to coat carrots with glaze. Sprinkle with cinnamon. Stir to combine, and heat on low until the carrots are fully heated through. Serve hot, and enjoy!

ORANGE GLAZED CARROTS

Steps:

• If using fresh carrots, place carrots in boiling, salted water and cook until tender. Drain well. If using frozen carrots, cook according to package directions and drain well. If using canned carrots, drain well.
• In a large skillet, combine the butter, marmalade, water, salt, and ginger. Bring to a boil.
• Add carrots and reduce heat to medium. Cook, stirring frequently, until carrots are glazed.

CUMIN AND ORANGE GLAZED CARROTS

Steps:

• Cut out a round from parchment paper to fit just inside a 12-inch heavy skillet (3 inches deep), then set round aside.
• Cut peel, including all white pith, from oranges with a sharp paring knife. Working over a bowl, cut segments free from membranes, letting segments fall into bowl, then squeeze 1/2 cup juice from membranes into another bowl (discard membranes). Chop orange segments and reserve.
• Cut a 1-inch-thick diagonal slice from a carrot and set aside, then roll carrot away from you 90 degrees and cut another 1-inch-thick diagonal slice. (Shape will resemble a trapezoidal log. If carrots are very thick, cut slices in half lengthwise as well). Cut up rest of carrot in same manner, then repeat with remaining carrots.
• Heat oil in skillet over moderate heat until hot but not smoking, then add cumin seeds and cook, stirring, until fragrant, about 1 minute. Add carrots, water, orange juice, lemon juice, sugar, salt, and pepper. Cover carrots directly with parchment round and simmer, stirring occasionally, 30 minutes. Remove parchment, then continue to simmer, stirring occasionally, until most of liquid is evaporated and carrots are tender and glazed, about 20 minutes more. Serve warm or at room temperature, sprinkled with chopped orange.

ORANGE MISO GLAZED CARROTS

Steps:

• Peel and cut the carrots into 1 1/2-inch pieces.Place the olive oil and carrots in a large skillet or sauté pan. Cook on high heat, stirring frequently, until the carrots have started to brown on the sides, about 3 minutes.
• Reduce the heat to medium and add the red onion, garlic and ginger. Cook for an additional minute or until the mixture starts to smell fragrant.
• Add the orange juice, water, miso, and honey to the pan. Stir to dissolve the miso and honey. Cook until the liquid is boiling, then reduce the heat so it is just barely simmering. Cover with a piece of parchment paper or with a lid on top slightly ajar, to let the steam out.Cook for an additional 15 to 20 minutes, or until the carrots are done to your liking and a glaze has formed. Carrots with some bite will be done at about 15 minutes, while softer carrots will take 20 minutes.If the carrots are done to your liking but the glaze hasn't formed, uncover the pan and increase the heat to medium high, stirring frequently until the glaze has formed. If you wish to cook the carrots until they are more tender but a glaze has already formed, add 1 tablespoon of water to the pan and continue to cook until the carrots are done to your liking.Taste the carrots with the glaze and add salt and pepper to taste. Plate the dish and sprinkle the top with the chopped chives and serve.

ORANGE-GLAZED CARROTS

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.

ORANGE-GLAZED CARROT RIBBONS

Steps:

• Run vegetable peeler down length of carrots, shaving off long ribbons (you will need about 8 cups ribbons). Cook in large saucepan of boiling salted water 2 minutes. Drain and gently pat dry. (Can be made 6 hours ahead. Cover; chill.) Stir orange juice and sugar in heavy large skillet over medium-high heat until sugar dissolves. Boil until reduced to scant 1 cup, about 5 minutes. Add carrots and butter; simmer until carrots absorb most of orange syrup, about 4 minutes. Add honey and vinegar. Mix gently. Season with salt and pepper. Transfer carrots to serving bowl. Sprinkle with chives.

RECIPE OF GORDON RAMSAY ORANGE GLAZED CARROTS

Steps:

• Pell and slice carrots about 5mm thick
• Place in a pan with enough water to barely cover.
• Add other ingredients
• Bring to boil reduce heat to medium and cook until most of liquid has evaporated and carrots are cooked, keep an eye open towards end of cooking, you don't want to caramelise them!
• Serve

ORANGE JUICE-GLAZED CARROTS

Steps:

• In a large skillet, melt butter over medium-high heat. Add carrots, sugar, and salt; cook until carrots are golden, about 10 minutes. Add juice; reduce heat. Simmer, partially covered, until carrots are tender, about 20 minutes. Cook, uncovered, 2 to 3 minutes more to thicken glaze. Serve warm.