Pretty To Look At Brown Sugar Glazed Carrots Food

BROWN SUGAR-GLAZED CARROTS

Steps:

• Heat 1 inch water to boiling in 3-quart saucepan. Add carrots and, if desired, 1/2 teaspoon salt. Cover and heat to boiling; reduce heat. Simmer covered 12 to 15 minutes or until carrots are tender.
• While carrots are cooking, heat brown sugar, butter, orange zest and 1/2 teaspoon salt in 10- or 12-inch skillet over medium heat, stirring constantly, until sugar is dissolved and mixture is bubbly. Be careful not to overcook or the mixture will taste scorched. Remove from heat.
• Drain carrots. Stir carrots into brown sugar mixture. Cook over low heat about 5 minutes, stirring occasionally and gently, until carrots are glazed and hot.

BROWN SUGARED CARROTS

Steps:

• In a skillet large enough to hold the carrots, heat the olive oil over medium heat. When the oil begins to smoke lightly, add the carrots and season with salt and black pepper. Using a wooden spoon, stir the carrots to coat with the oil and seasonings.
• After the carrots have cooked for a few minutes, add the brown sugar and molasses and continue to cook, stirring from time to time. Add a little water so they can become tender without burning the sugar. Continue to cook until tender, about 5 to 8 minutes. Add more water, if needed, but the sauce should be thick enough to coat the carrots and should bubble around the edges of the pan. The carrots should be tender and fairly yielding when pierced with the tip of a knife. Add the butter and the rosemary sprig. Once the butter has melted remove the rosemary sprig and discard. Transfer the carrots to a serving bowl and garnish with chopped carrot tops. Serve immediately or allow to "rest" a little before serving.

BROWN SUGAR GLAZED CARROTS

Steps:

• Cut carrots diagonally into 1/4 inch thick slices.
• Cook in boiling water to cover with 1/2 teaspoons salt for 5 minutes or until crisp-tender. Drain and rinse with cold water. Pat dry with paper towels.
• Melt butter in a large skillet over low heat; add onion and cook, stirring constantly 5 minutes.
• Add apple juice and brown sugar; cook, stirring occasionally, 10 minutes.
• Stir in carrots, remaining 1/4 teaspoon salt and pepper.

PRETTY TO LOOK AT BROWN SUGAR GLAZED CARROTS

Steps:

• Heat 1 inch water to boiling in 3-quart saucepan.
• Add carrots and, if desired, 1/2 teaspoon salt.
• Cover and heat to boiling; reduce heat.
• Simmer covered 12 to 15 minutes or until carrots are tender.
• While carrots are cooking, heat brown sugar, butter, orange peel and 1/2 teaspoon salt in 10- or 12-inch skillet over medium heat, stirring constantly, until sugar is dissovled and mixture is bubbly.
• Be careful not to overcook or the mixture will taste scorched.
• Remove from heat.
• Drain carrots.
• Stir carrots into brown sugar mixture.
• Cook over low heat about 5 minutes, stirring occasionally and gently, until carrots are glazed and hot.

BROWN-SUGAR GLAZED CARROTS

Steps:

• In a large skillet, place carrots, butter, sugar, rosemary and 1 1/4 c water;season with salt and pepper.
• Bring to a boil.
• Reduce to a simmer and cook until carrots are tender, 10 to 12 minutes.
• (If water evaporates before carrots are tender, add 1/4 c more).
• Continue to cook, stirring frequently, until liquid is reduced to a glaze, 1 to 2 minutes more.