Orange Honey Carrots Food

HONEY & ORANGE GLAZED CARROTS

Steps:

• Place carrots in a high-sided skillet and add water to cover by about 1/4 inch. Bring to boil over medium-high; cook until just tender, about 5 to 6 minutes. Drain carrots in a large colander and rinse with cold water.
• Add honey, butter, orange juice and thyme leaves to skillet; bring mixture to a simmer over medium-high; add carrots and toss to coat. Cook, tossing gently, until honey mixture has reduced and carrots are coated and glazed, 5 to 6 minutes. Remove from heat, and sprinkle with salt and pepper, tossing gently to coat. Place carrots on a serving plate and drizzle with any remaining sauce. Serve immediately.

ORANGE HONEY CARROTS

Steps:

• Thinly slice carrots diagnolly.
• Place in a large frying pan or pot.
• Stir in orange juice, honey and shallots.
• Cover and bring to a boil, then reduce heat to medium low.
• Simmer, stirring occasionally, for 10 min., then remove lid.
• Continue simmering, stirring frequently, until carrots are as tender as you like, and orange juice is reduced to a glaze, 15 to 25 minutes.
• Stir often as glaze thickens.
• Add salt and pepper to taste.

ORANGE-HONEY GLAZED CARROTS

Steps:

• Cook carrots in boiling water in large saucepan 8 to 10 min. or until crisp-tender. Drain, reserving 1/4 cup cooking water.
• Pour reserved cooking water into large skillet. Add orange juice, sugar and honey; stir. Bring just to boil, stirring occasionally. Add dry gelatin mix; stir 2 min. until completely dissolved. Add butter and carrots; cook 2 to 3 min. or until carrots are glazed and tender, stirring frequently.
• Use slotted spoon to transfer carrots to platter; top with sauce. Sprinkle with parsley.

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.

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.

HONEY ORANGE GLAZED CARROTS

Steps:

• Place 1 in. of water in a skillet; add carrots. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until crisp-tender. Drain and set aside., In the same skillet, saute green onions in butter until tender. Stir in the honey, orange zest, salt, cinnamon and pepper. Combine cornstarch and orange juice until smooth; stir into onion mixture. Bring to a boil; cook and stir for 1-2 minutes or until thickened., Return carrots to the pan. Cook and stir for 2 minutes or until heated through. Sprinkle with mint.