Sorghum Glazed Baby Carrots Food

SORGHUM-GLAZED BABY CARROTS

Steps:

• Melt butter in a large skillet over medium heat. Add carrots and sauté until beginning to soften, about 10 minutes. Add ginger and sorghum. Cook for 2 minutes. Remove from heat; stir in orange juice and bourbon. Return to heat; reduce heat to medium-low. Cover skillet and cook, stirring occasionally, until carrots are fork-tender, 5-7 minutes. Uncover and cook until liquid has been reduced to a syrupy consistency and carrots are nicely glazed, about 6 minutes. Discard ginger. Season to taste with salt and pepper.

GLAZED BABY CARROTS

Steps:

• Bring a pot of well-salted water to a boil. Set up a bowl of well-salted ice water. Blanch the carrots in the boiling water. When they are cooked but still have some crunch, plunge them immediately into the ice water. When cool, use a clean tea towel to rub the skin off the carrots. Reserve.
• To a large skillet add the butter, sugar, lemon juice, garlic, thyme, cayenne and about 1/2 cup of water. Bring the pan to medium heat swirling occasionally. When most of the water has reduced and the mixture seems homogenous, removed the garlic and add the carrots and stir until they are coated. Cook for another 2 to 3 minutes or until the carrots are completely coated and hot.
• So good for my eyes!

CARROT BABY FOOD

Steps:

• Place carrots in a saucepan and cover with water. Bring to a boil, then reduce heat and simmer until soft, about 10 minutes. Drain.
• Combine cooked carrots and milk in a blender or food processor; and puree until smooth. Allow to cool before serving.

SWEET-AND-SOUR BABY CARROTS

Steps:

• Preheat the oven to 425°F.
• Toss carrots with oil and salt and pepper to taste in a shallow (1-inch-deep) baking pan. Roast in middle of oven, stirring once, until barely tender, about 20 minutes. Leave oven on.
• Stir together vinegar and sugar until sugar is dissolved. Drizzle over carrots, shaking pan to coat, then roast until carrots are tender and vinegar is evaporated, 5 to 8 minutes more.

GLAZED BABY CARROTS

Steps:

• Cook carrots in a small amount of water until tender. Drain. In a saucepan, combine butter and brown sugar; heat until sugar dissolves. Add carrots and toss to coat. Heat through.

BROWN SUGAR-GLAZED BABY CARROTS

Steps:

• In a 3-qt. slow cooker, combine all ingredients. Cover and cook on low until carrots are tender, 6-8 hours.

SWEET BABY CARROTS

Steps:

• Place the carrots into a large pot and cover with salted water. Bring to a boil over high heat until tender, about 15 minutes. Drain and allow to steam dry for a minute or two.
• Return the pot to the stove; reduce the heat to medium-low. Melt the butter in the pot. Stir in the honey and brown sugar; add the carrots and stir until evenly coated; cook another 5 minutes

HONEY-GLAZED BABY CARROTS

Steps:

• Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add carrots, cover, and steam until tender, about 15 minutes.
• While carrots are steaming, melt butter in a saucepan over low heat. Combine with honey and cornstarch.
• Pour glaze over cooked carrots and toss to coat. Serve immediately.

CINNAMON GLAZED BABY CARROTS

Steps:

• Melt butter in saucepan.
• Add carrots, salt, sugar and just enough water to barely cover the carrots.
• Cover and cook carrots on medium heat until tender.
• (time depends on carrot size. I usually cook baby carrots for about 25 minutes.) Remove lid, bring saucepan to a boil and boil until water is evaporated completely, leaving carrots with a sticky, buttery glaze.
• Watch carefully and stir so carrots do not scorch.
• Sprinkle with cinnamon and mix.
• Serve immediately.

GLAZED BABY CARROTS DIJONAISE

Steps:

• Cook or steam carrots until they are crisp-tender.
• Melt butter in skillet; add brown sugar and mustard and stir to make a smooth sauce.
• Stir in carrots and coat well.
• Cook 1-2 minutes more, until heated through.
• Serve.

GLAZED BABY CARROTS

Steps:

• Steam or boil carrots until crisp tender; drain.
• In a saucepan, melt butter. Add water, honey, marmalade, salt, and cloves. Bring to a boil for 1 minute to reduce to a glaze consistancy.
• Add cooked, drained carrots; sprinkle with the chopped cilantro and toss to coat well.
• Serve.