Spiced Butter Glazed Carrots Food

GLAZED SPICED CARROTS

Glazed Spiced Carrots image

Glazed carrots are a classic side dish for all kinds of special occasions. They're the perfect accompaniment for all kinds of main entrees. This recipe is very easy to put together, leaving your oven and stove top free for other cooking creations. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories Side Dishes

Time 6h10m

Yield 6 servings.

Number Of Ingredients 11

Ingredients

2 pounds small carrots
1/2 cup peach preserves
1/2 cup butter, melted
1/4 cup packed brown sugar
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/8 teaspoon ground nutmeg
2 tablespoons cornstarch
2 tablespoons water
Toasted chopped pecans, optional

Steps:

Place carrots in a 3-qt. slow cooker. Combine the preserves, butter, brown sugar, vanilla, cinnamon, salt and nutmeg. Combine cornstarch and water until smooth; stir into preserve mixture. Pour over carrots., Cover and cook on low for 6-8 hours or until tender. Stir carrots; sprinkle with pecans if desired.

Nutrition Facts : Calories 290 calories, Fat 15g fat (10g saturated fat), Cholesterol 40mg cholesterol, Sodium 327mg sodium, Carbohydrate 39g carbohydrate (32g sugars, Fiber 3g fiber), Protein 1g protein.

SPICED BUTTER-GLAZED CARROTS

Spiced Butter-Glazed Carrots image

I made this to go along side a Morroccan Chicken dish. It would be wonderful with ham or lamb as well if you enjoy a bit of spice.

Provided by Annacia

Categories Vegetable

Time 40m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

2 tablespoons butter
3/4 cup finely chopped onion
1/2 inch piece fresh gingerroot, peeled, cut into thin slices, then each slice cut into strips
4 whole green cardamom pods, smashed
1 garlic clove, thinly sliced
1 1/2 lbs medium carrots, peeled, cut on deep diagonal into 1/3-inch-thick ovals (about 14)
1 cup low sodium chicken broth (may need more)
white pepper

Steps:

Melt butter in medium skillet over medium heat.
Add onion, ginger, cardamom pods with seeds, and garlic; sprinkle with salt and pepper. Cook until onion is soft, stirring frequently, about 4 minutes.
Add carrots; stir to coat.
Add 1 cup chicken broth; bring to boil. Reduce heat to medium-low, cover, and simmer until just tender, about 8 minutes.
Uncover, increase heat to high, and boil until butter glazes carrots, tossing occasionally, about 5 minutes. Season with salt and white pepper.
Do ahead Can be made 2 hours ahead. Rewarm over medium heat, adding more broth by tablespoonfuls as needed.

Nutrition Facts : Calories 95.6, Fat 4.4, SaturatedFat 2.5, Cholesterol 10.2, Sodium 125, Carbohydrate 13.4, Fiber 3.5, Sugar 6.3, Protein 2.1

SPICED GLAZED CARROTS WITH SHERRY & CITRUS

Spiced Glazed Carrots with Sherry & Citrus image

While the turkey rests, take 15 minutes to whip up this simple, timeless preparation.

Provided by Susan Spungen

Categories Citrus Side Thanksgiving Low Fat Vegetarian Dinner Carrot Sherry Fall Clove Simmer Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 8 to 10 servings

Number Of Ingredients 10

Ingredients

2 bunches of thin carrots (2 pounds), cut into 1" pieces (about 4 cups)
2 tablespoons (1/4 stick) unsalted butter
1/2 teaspoon kosher salt plus more for seasoning
12 whole black peppercorns
1 bay leaf
1 tablespoon fresh clementine juice or orange juice
2 tablespoons Sherry or sweet vermouth, divided
2 pinches ground cloves
1 tablespoon fresh tarragon leaves
1/4 teaspoon freshly grated clementine zest or orange zest

Steps:

Bring carrots, butter, 1/2 teaspoon salt, peppercorns, bay leaf, and 1/2 cup water to a boil in a medium saucepan over medium heat. Reduce heat to a simmer, cover, and cook, stirring occasionally, until just tender, 7-8 minutes. Using a slotted spoon, transfer carrots to a medium bowl.
Add clementine juice, 1 tablespoon Sherry, and ground cloves to skillet and cook until glaze forms, 7-8 minutes. Stir in carrots and remaining 1 tablespoon Sherry. Season carrots to taste with salt. DO AHEAD: Can be made 4 hours ahead. Let stand at room temperature. Rewarm over medium heat before continuing, adding water by teaspoonfuls if dry.
Transfer to a serving plate. Garnish with tarragon and clementine zest.

BALSAMIC VINEGAR AND BUTTER GLAZED CARROTS

Balsamic Vinegar and Butter Glazed Carrots image

Make and share this Balsamic Vinegar and Butter Glazed Carrots recipe from Food.com.

Provided by Lvs2Cook

Categories Vegetable

Time 44m

Yield 4 serving(s)

Number Of Ingredients 5

Ingredients

3 ounces butter
1 lb peeled baby carrots or 1 lb regular carrot, peeled, cut into 2-inch pieces, halved lengthwise
1 tablespoon sugar
1/4 cup balsamic vinegar
1/4 cup chopped fresh chives

Steps:

Melt butter in a large pot over medium heat. Add carrots and sauté 5 minutes. Cover and cook until carrots are crisp-tender, stirring occasionally, about 7 minutes. Stir in sugar and vinegar.
Cook uncovered until carrots are tender and glazed, stirring frequently, about 12 minutes longer. Season to taste with salt and pepper. Add chives and toss to blend.

Nutrition Facts : Calories 205.3, Fat 17.4, SaturatedFat 10.9, Cholesterol 45.7, Sodium 211.1, Carbohydrate 12.7, Fiber 2.1, Sugar 8.6, Protein 1

SPICED CARROTS

Spiced Carrots image

Categories Side Sauté Thanksgiving Vegetarian Quick & Easy Wheat/Gluten-Free Carrot Fall Cinnamon Gourmet Pescatarian Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 6 side-dish servings

Number Of Ingredients 8

Ingredients

2 lb medium carrots (about 12)
2 tablespoons unsalted butter
2 tablespoons brown sugar
1/2 cup water
2 teaspoons fresh lemon juice
1/2 teaspoon salt
1/4 teaspoon cinnamon
1/8 teaspoon cayenne, or to taste

Steps:

Quarter carrots lengthwise, then cut into 2 1/2-inch pieces.
Heat butter in a 12-inch heavy skillet over moderately high heat until foam subsides, then sauté carrots, uncovered, stirring occasionally, until slightly softened, about 5 minutes. Add brown sugar, stirring until sugar is melted. Stir in water, lemon juice, salt, cinnamon, and cayenne and simmer, covered, until carrots are tender and liquid is reduced to a glaze, 8 to 10 minutes.

SPICY GLAZED CARROTS

Spicy Glazed Carrots image

Traditional glazed carrots with a little kick. Adjust spices as desired, with more cayenne if you like it hot.

Provided by BAJUNKIN

Categories Side Dish Vegetables Carrots Glazed Carrot Recipes

Time 20m

Yield 4

Number Of Ingredients 6

Ingredients

2 tablespoons vegetable oil
2 cups sliced carrots
¼ cup brown sugar
1 teaspoon ground cinnamon
½ teaspoon cayenne pepper, or to taste
⅛ teaspoon freshly grated nutmeg

Steps:

Heat vegetable oil in a skillet over medium heat. Cook and stir carrots with brown sugar, cinnamon, cayenne pepper, and nutmeg in the hot oil until carrots are glazed, coated with spices, and tender, 10 to 15 minutes.

Nutrition Facts : Calories 140.1 calories, Carbohydrate 20 g, Fat 7 g, Fiber 2.1 g, Protein 0.6 g, SaturatedFat 1.1 g, Sodium 46.1 mg, Sugar 16.3 g

SPICED CARROTS

Spiced Carrots image

These are a wonderful change from carrots with butter only. I have a hard time getting my kids to eat carrots, but they love them this way!

Provided by Lois M

Categories Vegetable

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 6

Ingredients

4 cups baby carrots
1/2 cup butter
1/4 teaspoon ground ginger
1/2 teaspoon cinnamon
1/2 cup brown sugar
1/2 cup raisins

Steps:

Steam carrots until tender crisp.
Drain.
Add remaining ingredients.
Stir until butter is melted through.
Can be re-heated when ready to serve.

Nutrition Facts : Calories 407.2, Fat 23.3, SaturatedFat 14.6, Cholesterol 61, Sodium 276.1, Carbohydrate 52, Fiber 3.1, Sugar 43.3, Protein 1.6

GLAZED CARROTS

Glazed Carrots image

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

Ingredients

2 pounds carrots, peeled and cut into sticks
¼ cup butter
¼ cup packed brown sugar
¼ teaspoon salt
⅛ teaspoon ground white pepper

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

HOT BUTTERED RUM CARROTS

Hot Buttered Rum Carrots image

Make and share this Hot Buttered Rum Carrots recipe from Food.com.

Provided by IHeartDogs

Categories Vegetable

Time 10m

Yield 2 serving(s)

Number Of Ingredients 5

Ingredients

1 1/2 cups precut baby carrots
1 tablespoon butter
1 tablespoon brown sugar, packed
1 tablespoon spiced rum
1 dash nutmeg

Steps:

Steam or boil carrots until crisp tender, or to your liking.
Drain.
Melt butter in saucepan over medium heat, stir in brown sugar, rum and nutmeg.
Heat about 2 minutes, stirring occasionally.
Stir in carrots and cook until coated with sauce and just heated through.
Serve hot.

Nutrition Facts : Calories 127, Fat 5.9, SaturatedFat 3.7, Cholesterol 15.3, Sodium 127.6, Carbohydrate 14.7, Fiber 2.8, Sugar 11.3, Protein 0.7

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