GLAZED CARROTS
Braised in ginger ale and seasoned with chili powder and parsley, Alton Brown's Glazed Carrots from Good Eats on Food Network couldn't be easier.
Provided by Alton Brown
Categories side-dish
Time 25m
Yield 4 servings
Number Of Ingredients 6
Steps:
- In a 12-inch saute pan over medium heat, combine the carrots, butter, salt and ginger ale. Cover and bring to a simmer. Once simmering, remove the lid, stir, and reduce the heat to low. Cover again and cook for 5 minutes. Remove the lid, add the chili powder and increase the heat to high. Cook, tossing occasionally, until the ginger ale is reduced to a glaze, approximately 4 to 5 minutes. Pour into a serving dish and sprinkle with the parsley. Serve immediately.
GLAZED CARROTS
"THE SWEET TASTE of the glaze not only enhances these carrots, but it is very compatible with the rest of the meal. Another great thing about this vegetable dish is that it adds a nice colorful touch to the table. Whenever Mom fixed this dish I was never disappointed!"
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 6 servings.
Number Of Ingredients 4
Steps:
- Peel carrots and cut in half lengthwise. Boil in salted water until tender; drain well. Melt butter in a heavy skillet; add lemon juice and brown sugar and stir until mixture thickens. Add carrots; stir until well glazed and heated through.
Nutrition Facts :
MAPLE-MUSTARD GLAZED CARROTS
Maple syrup brings an extra sweet edge to the carrots making for an irresistible side-dish
Provided by Angela Nilsen
Categories Dinner, Side dish
Time 20m
Number Of Ingredients 4
Steps:
- Peel and cut the carrots into batons. (You can do this up to 24 hours ahead and keep them in a polythene bag in the fridge.) Tip them into a pan, pour in enough boiling water just to cover, bring back to the boil, then put a lid on the pan and cook for 4-5 minutes until the carrots are just tender.
- Meanwhile, put the butter and maple syrup in a small pan. Heat until the butter is melted then stir in the mustard. Take off the heat. Drain the carrots and tip into a warmed serving dish.
- Pour the warm maple glaze over the carrots. Taste and adjust seasoning to suit.
Nutrition Facts : Calories 90 calories, Fat 5 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 1 grams sugar, Fiber 3 grams fiber, Protein 1 grams protein, Sodium 0.3 milligram of sodium
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
APRICOT CARROTS
Make and share this Apricot Carrots recipe from Food.com.
Provided by Derf2440
Categories Vegetable
Time 15m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Cook carrots, covered, in a small amount of boiling salted water for about 8 minutes or until tender.
- Drain thoroughly, return to saucepan.
- Combine butter, jam, lemon juice, salt and mace.
- Pour over cooked carrots.
- Cook, stirring constantly until carrots are evenly glazed and heated through.
Nutrition Facts : Calories 163.2, Fat 3.1, SaturatedFat 1.9, Cholesterol 7.6, Sodium 125.2, Carbohydrate 35.5, Fiber 2.2, Sugar 20.2, Protein 1.1
BEST GLAZED CARROTS
I had to get this recipe from my mother in law as it was the only way my husband would eat carrots. It was then that I discovered why and now it's the only way either of us will eat them!
Provided by Kellogs
Categories Lunch/Snacks
Time 35m
Yield 2 , 2 serving(s)
Number Of Ingredients 3
Steps:
- Place carrots in a saucepan and pour in just enough water to cover.
- Bring to a boil and simmer until carrots are tender (about 10 minutes).
- Drain water from pan.
- Add butter and brown sugar to the carrots and stir to dissolve.
- Simmer for approximately another ten minutes over medium-high heat until the carrots look glazed (keep up the occasional stirring).
- I like to sprinkle with a little salt when serving.
Nutrition Facts : Calories 226.5, Fat 11.8, SaturatedFat 7.3, Cholesterol 30.5, Sodium 168.4, Carbohydrate 31.1, Fiber 3.2, Sugar 25.1, Protein 1.2
MAPLE-GLAZED CARROTS
Make and share this Maple-Glazed Carrots recipe from Food.com.
Provided by Dancer
Categories Vegetable
Time 22m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Boil lightly salted water.
- Peel and slice the carrots into 1-inch pieces then blanch for 3 minutes.
- If not using immediately, put into ice water to stop cooking.
- When ready to use, drain well and add to a sauté pan into which all other ingredients have been added.
- Cook until heated through and the syrup has formed a glaze.
Nutrition Facts : Calories 111.3, Fat 3.2, SaturatedFat 1.9, Cholesterol 7.6, Sodium 105.5, Carbohydrate 21, Fiber 3.2, Sugar 14.5, Protein 1.1
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
PRESERVED GLAZED CARROTS
From Ball Blue Book of preserving. I hate to admit this but I had a case of 'canning fever', my boys ate our carrots from the garden when they were only an inch long and I just felt I 'had' to can something, So bought the carrots from the supermarket...whew it felt good to get that out of my system! Yield varies- 6 pints or 3 quarts
Provided by lets.eat
Categories Vegetable
Time 1h35m
Yield 6 pints
Number Of Ingredients 4
Steps:
- Wash and peel carrots. Wash again. Cut carrots into 3 inch pieces. Slice thicker ends in half lengthwise.
- Combine brown sugar, water and orange juice in a saucepot. Cook over medium heat, stirring until sugar dissolves. Keep syrup hot.
- Pack carrots tightly into hot jars, leaving 1-inch headspace.
- Ladle hot syrup over carrots, leaving 1-inch headspace. Remove air bubbles. Adjust two-piece caps.
- Process pints and quarts 30 minutes at 10 pounds pressure in a steam-pressure canner.
Nutrition Facts : Calories 481.6, Fat 1.2, SaturatedFat 0.2, Sodium 344.6, Carbohydrate 119.3, Fiber 12.8, Sugar 94.7, Protein 4.5
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