HONEY GLAZED CARROTS
Turn up the stove for Sunny Anderson's healthy Honey-Glazed Carrots recipe from Cooking for Real on Food Network.
Provided by Sunny Anderson
Categories side-dish
Time 15m
Yield 4 servings
Number Of Ingredients 7
Steps:
- In a medium saucepan, bring water to a boil. Add salt and then carrots and cook until tender, 5 to 6 minutes. Drain the carrots and add back to pan with butter, honey and lemon juice. Cook until a glaze coats the carrots, 5 minutes. Season with salt and pepper and garnish with parsley.
HONEY LEMON CARROTS
An easy and quick vegetarian side dish with great flavor.
Provided by Paula Deen
Time 7m
Yield 7
Number Of Ingredients 7
Steps:
- Place carrots in a steamer basket over boiling water. Cover saucepan and steam 7-8 min or until carrots are tender. Transfer carrots to a bowl. Toss with remaining ingredients. Salt and pepper to taste.
- Paula's grandmother's note: Omit the cilantro and lemon zest and place in a blender to puree for a great baby 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.
HONEY GLAZED CARROTS
Make and share this Honey Glazed Carrots recipe from Food.com.
Provided by Kikimony
Categories Vegetable
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Boil carrots in boiling water, covered, until almost done, they should be slightly firm.
- In the meantime, combine honey, water and brown sugar in a saucepan.
- Bring to boil and reduce by half until thick and syrupy, about 15 minutes.
- Drain carrots, add butter, mix until melted.
- Add honey mix and cinnamon; stir gently and cook on low for about 5 minutes.
GLAZED BABY CARROTS
These sweet Glazed Baby Carrots are a pretty and delicious side dish for a dinner party
Provided by Paula Deen
Time 5m
Yield 5
Number Of Ingredients 7
Steps:
- In a large Dutch oven, melt 2 tablespoons of the butter over medium-high heat. Add half of the carrots and cook, stirring occasionally, until the carrots are lightly browned, about 3 minutes. Remove from the pan and set aside. Repeat with 2 more tablespoons of the butter and the remaining carrots.
- Stir the apple juice into the pan, scraping any browned bits from the bottom of the pan with a wooden spoon. Cook over medium heat until the liquid is reduced by half, about 6 minutes. Stir in the sugar, mustard, salt, paprika and the remaining 4 tablespoons butter. Cook, stirring constantly, until the sugar dissolves and the mixture is smooth, about 3 minutes.
- Add the carrots to the sugar mixture, turning to coat. Bring to a low boil, and cook until the carrots are tender, about 15 minutes.
HONEY GLAZED CARROT AND PARSNIP
Provided by Deen Brothers
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Add the butter to a large skillet over medium-high heat. Once foamy and melted, add the carrots and parsnips and cook, while stirring, for about 3 minutes. Pour in the chicken broth and 3 tablespoons of the honey and stir to combine. Turn the heat to medium, cover with a lid and cook for 5 to 6 minutes.
- Remove the lid and season with the parsley, paprika and some salt and pepper. Turn the heat to medium-high and cook, while stirring, until the carrots and parsnips are tender and they're nice and glazed with the honey sauce, about 5 minutes more. Add the remaining honey and remove from the heat.
GLAZED BABY CARROTS WITH THYME
This is adapted from one of Canadian LIving's Best Recipes Ever. It is a lot faster to make than some of the slow cooked glazed carrot recipes. We had these for dinner one night with rice, peas and sweet & sour ribs. They would be great to serve dinner guests. They will think you spent ages working on the dish, when in reality you only need to stir them several times near the end of cooking. If you have children who will look at the carrots & say "What are those funny leaves in there? I AM NOT EATING THAT" just leave the thyme out. You could use dried thyme leaves or ground thyme if you want to, just reduce the amount to about 1/2 tsp ground, or 3/4 - 1 tsp dried leaves. I think this would be great with some lemon thyme in the summer. If you use fresh thyme, garnish your serving dish with a whole sprig of thyme. I hope you enjoy them.
Provided by Demelza
Categories Vegetable
Time 16m
Yield 4 , 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Rinse carrots & combine everything but thyme in a stainless steel or nonstick frying pan.
- Bring to a boil, cover & reduce heat to medium.
- Cook about 10 minutes, water should be evaporated & carrots tender.
- Stir carrots seveeral times for about 5 - 10 minutes (5 for glazed, 10 for lightly browned) I left the lid on between stirring.
- Remove from heat, stir in thyme & serve.
PAULA DEEN'S CORNMEAL CAKE WITH HONEY GLAZE
Make and share this Paula Deen's Cornmeal Cake With Honey Glaze recipe from Food.com.
Provided by The Daycare Lady
Categories Dessert
Time 45m
Yield 1 9 inch pan, 9 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350. Lightly grease a 9-inch square baking pan. Sprinkle bottom and sides of pan with 2 T cornmeal;set aside. In a large bowl, beat butter and sugar on medium speed with an electric mixer until creamy. Add eggs, one at a time, beating well after each addition. Beat in sour cream and vanilla. In a small bowl, combine 1 cup cornmeal, flour, baking powder, and salt. Gradually add to butter mixture, beating until combined. Pour into prepared pan, and bake 30 minutes, or until a wooden toothpick inserted in center comes out clean. Let cool 10 minutes before cutting. Drizzle with Honey Glaze, if desired.
Nutrition Facts : Calories 463.6, Fat 24.8, SaturatedFat 14.7, Cholesterol 151.5, Sodium 312.4, Carbohydrate 57.2, Fiber 1.3, Sugar 39.5, Protein 5.3
PAULA DEEN'S OLD-FASHIONED HOLIDAY GLAZED HAM
This is a Paula Deen classic made with a spiral-sliced ham coated with a brown sugar/mustard glaze and then covered with pineapple rings, maraschine cherries and cloves. I found this in the December 2009 Food Network Magazine. Note: I am guessing on the size of the jar for the maraschino cherries. The recipe just calls for a small jar.
Provided by Crafty Lady 13
Categories < 4 Hours
Time 2h20m
Yield 12 serving(s)
Number Of Ingredients 6
Steps:
- Preheat the oven as directed on the ham package and follow the instructions for baking the ham. Remove the ham from the oven about 30 minutes before the end of the warming time.
- Decoratively arrange the pineapple slices on top of the ham, securing the with whole cloves, if using, or toothpicks. Place a cherry in the center of each pineapple and secure with a clove or toothpick.
- In a small bowl, combine the brown sugar, mustard and just enough of the reserved pineapple juice to make a thick glaze. Spoon the glaze over the ham and bake for the remaining 30 minutes. Remove the ham from the oven, transfer to a cutting board and carve.
Nutrition Facts : Calories 108.7, Fat 0.2, Sodium 33.5, Carbohydrate 27.8, Fiber 1.4, Sugar 25.3, Protein 0.4
PAULA DEEN'S ROASTED CARROTS
I buy the baby carrots already peeled and cleaned, but you can peel and quarter large carrots if you prefer. "House Seasoning" consists of: 1 cup of salt 1/4 cup of Pepper 1/4 cup of Garlic Powder It can be kept in a labeled shaker on your spice rack
Provided by Kerry Ciulla
Categories Vegetable
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees.
- In a large bowl, coat the carrots with the olive oil. Toss with the House Seasoning and place in a Roasting Pan. Roast until tender, approximately 30 minutes. Remove from the oven and toss the carrots with butter and chopped parsley.
- Enjoy!
Nutrition Facts : Calories 100.7, Fat 8.4, SaturatedFat 3.1, Cholesterol 10.2, Sodium 87.1, Carbohydrate 6.3, Fiber 1.4, Sugar 3.6, Protein 0.6
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