Quick Glazed Carrots Food

GLAZED (OR CANDIED) CARROTS

Steps:

• In a medium saucepan over medium heat, add carrots and just enough water to cover them with 1/4 teaspoons salt.
• Bring to a boil.
• Cover, then cook carrots for 15 minutes or until the carrots are tender-crisp; drain well.
• Return the carrots to the saucepan.
• Mix in the butter or margarine, the sugar, 1/4 teaspoons salt and the nutmeg.
• Return the mixture to the heat and cook over low heat, stirring constantly, until the carrots are glazed.
• Transfer glazed carrots to a warmed bowl and serve.

HONEY-GLAZED CARROTS

Steps:

• In 2-quart saucepan, place carrots in 1 inch of water. Heat to boiling; reduce heat to low. Cover; simmer 10 to 15 minutes or until tender. Drain well.
• Add honey and butter to carrots in saucepan. Cook, stirring frequently, until butter is melted and carrots are glazed. Sprinkle with nutmeg.

GLAZED CARROTS

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.

SIMPLE HONEY GLAZED CARROTS

Steps:

• Rinse carrots under cold water and put in a medium saucepan. Cover with water and add salt. Bring to a boil. Reduce heat to medium-low, cover, and continue cooking for about 15 minutes, or until tender. Drain and set aside.
• In a saute pan, melt butter over medium-low heat. Add honey and brown sugar and cook, stirring, until sugar is dissolved. Add the lemon juice and gently stir in carrots, coating well. Continue heating, gently stirring, until carrots are hot and glazed. Serve immediately garnished with freshly ground pepper or chopped parsley, if desired.

HONEY-GLAZED ROAST CARROTS

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.

GLAZED CARROTS

Steps:

• Quarter and cut carrots into 2-inch lengths.
• In a skillet, bring carrots, sugar, 1/2 cup water, butter, and salt to boil. Reduce heat; simmer, partly covered, 6 minutes.
• Cook uncovered, over high, tossing often until tender, 3 to 4 minutes. Season with pepper.

EASY GLAZED CARROTS

Steps:

• Place carrots into a microwave-safe bowl; add brown sugar, butter, and orange marmalade to carrots. Cover bowl loosely with plastic wrap and cook in microwave on high power for 3 minutes; stir. If butter and marmalade aren't completely melted, continue cooking on high power for 30-second intervals, stirring after each interval, until carrots are coated with glaze.

HONEY GLAZED CARROTS

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.

QUICK CARROTS

Steps:

• In a large saucepan, combine first five ingredients. Cover and simmer for 8-10 minutes or until the carrots are crisp-tender. Sprinkle with parsley.

GLAZED CARROTS

Steps:

• Put carrots, brown sugar, and butter in a pan over medium heat, stirring occasionally so they don't burn.
• Once the liquid reduces and becomes like a glaze, season with salt and pepper to taste. Serve once they are tender.
• For garnish, you can sprinkle in some chopped parsley, thyme, rosemary, or other herbs (optional).

GLAZED CARROTS WITH PEAS

Steps:

• Place the carrots in a medium-size saucepan with 125ml water, 50g butter, 1 tsp sugar and ½ tsp sea salt. Bring the liquid to a simmer, cover, then cook over a low heat for 10-12 mins, stirring occasionally. Turn the heat up, then cook, uncovered, for 10-12 mins, stirring occasionally until all the liquid evaporates and they are glossy and coated,.
• Towards the end of this time, place the peas in a medium-size saucepan with remaining butter and sugar, ½ tsp salt and 50ml water. Bring this to a simmer over a high heat, then cook for several mins, stirring or tossing the peas frequently until they are tender and have turned a beautiful luscious green. Drain and combine these in a serving dish with the carrots. Tuck in a few mint leaves, if you like.

QUICK GLAZED CARROTS

Steps:

• Combine all ingredients in a skillet large enough to hold carrots in a single layer. Cook over high heat, shaking pan occasionally, 4 minutes. Reduce heat to medium and continue to cook until water evaporates and carrots are just glazed with butter, about 5 minutes.

GLAZED CARROTS

Steps:

• Bring brown sugar, butter, broth, water, and salt to a boil in a 10-inch heavy skillet, stirring until sugar is dissolved. Add carrots and simmer, covered, until just tender, 4 to 5 minutes.
• Transfer carrots with a slotted spoon to a bowl and boil liquid until reduced to a glaze (about 1 1/2 tablespoons). Return carrots to skillet and cook over low heat, stirring, until heated through and coated with glaze. Stir in lemon juice and parsley and season with salt and pepper.

QUICK HONEY GLAZED CARROTS

Steps:

• 1. NOTE: I didn't include the time for cooking the carrots in the prep time listed above, so if your carrots aren't already cooked, just boil them or steam them in water until they are tender. You could also open two cans of carrots, which are already cooked. As noted above, the baby carrots I used for this demo were cooked with a roast. (I just dumped the whole bag in the crockpot. There was PLENTY of glaze for that amount of carrots.) **If you don't want so many carrots, just cut the glaze in half. It's all good!
• 2. In a heavy skillet, melt the butter over MEDIUM heat.
• 3. Add (or just squirt) the honey... I only put it in a measuring cup to impress you. Honest!
• 4. ...and scoop up some brown sugar to add.
• 5. Stir until it all melts together.
• 6. Add the cooked carrots and toss them in the glaze until they are covered. Sprinkle with cinnamon, if desired.
• 7. Cover the skillet with a lid & turn the heat down to LOW. Stirring every few minutes, cook until the glaze incorporates into the carrots, maybe 10 minutes. Maybe less. It's up to you.
• 8. Serve immediately. In this photo, the carrots have been reunited with the beef roast. By the way, the carrots are also good cold. The few remaining ones were nibbled on while the kitchen was getting cleaned after supper.
• 9. OPTION: If you have a can of sweet potatoes that you've been looking at for too long, drain them and toss them in the honey glaze. It's not just for carrots anymore! =^..^=

EASY MAPLE GLAZED BABY CARROTS

Steps:

• Gather the ingredients.
• Steam the carrots until tender but still slightly firm, about 8 minutes, and then remove them from the heat immediately and transfer to a dish to prevent them from cooking more in the hot pan.
• In a large skillet, whisk the vegetable oil and the maple syrup over low heat. Add the steamed carrots, and saute for just a minute or two, until the carrots are heated through, stirring well to coat the carrots with the maple glaze.
• Season your glazed baby carrots generously with sea salt or kosher salt and a dash of black pepper, as well as a touch of nutmeg and cinnamon to taste. Serve and enjoy!