Appleciderglazedcarrots Recipes

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.

Steps:

• In a 3-qt. slow cooker, combine carrots and apple juice. Cook, covered, on high until carrots are tender, 3-4 hours., Remove carrots from slow cooker; discard juices. Return carrots to slow cooker. Stir in brown sugar, butter and salt. Cook, covered, on high until carrots are glazed, 15-20 minutes longer. If desired, sprinkle with pecans.

Steps:

• Trim the tops and bottoms of the carrots.
• Peel or scrape them and then cut them into julienne strips.
• Melt the butter in a frying pan, add the carrots and saute for 4-5 minutes, stirring frequently.
• Sprinkle over the sugar and cook, stirring for 1 minute or until the sugar has dissolved.
• Add the cider and stock, bring to the boil and stir in the Dijon mustard.
• Partly cover the pan and simmer for about 10-12 minutes until the carrots are just tender.
• Remove the lid and continue cooking until the liquid has reduced to a thick sauce.
• Remove from the heat, stir in the parsley and spoon into a warmed serving dish.

Steps:

• In a saucepan, cook carrots in water until crisp-tender; drain. Add butter, brown sugar, lemon juice and cinnamon; mix well. Stir in apple. Cover and simmer for 10 minutes, stirring occasionally. Combine cornstarch and cold water; stir into carrot mixture. Bring to a boil; cook and stir for 1 minute or until thickened. Simmer, uncovered, until glazed, 2-3 minutes, stirring constantly.

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!

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.

Steps:

• Melt butter in large saucepan over medium-high heat.
• Add carrots and sauté until carrots begin to brown slightly, about 5 minutes.
• Add apple cider, brown sugar, and tarragon and bring to boil.
• Reduce the heat and simmer until carrots are tender and liquid is reduced to glaze, stirring occasionally, about 12 minutes.
• Add salt and pepper to taste.

Steps:

• Preheat the oven to 400 degrees F. Line a roasting pan with Reynolds Wrap® Aluminum Foil; set aside. In a very large bowl whisk together the apple cider, oil, vinegar, mustard, honey, thyme, and salt. Add carrots and parsnips and toss to coat. Transfer vegetables and liquid to the prepared roasting pan; spread in an even layer.
• Roast, uncovered, for 35 minutes or until vegetables are tender and liquid has evaporated, stirring twice during roasting. Makes 8 servings.

Steps:

• Heat 1 inch water (salted if desired) to boiling in 1-quart saucepan. Add carrots. Cover and heat to boiling; reduce heat. Simmer 12 to 15 minutes or until tender; drain.
• Heat butter in 6-inch skillet over medium heat until hot. Cook apple wedges in butter 2 minutes, stirring occasionally. Stir in syrup and cardamom. Cook 3 to 5 minutes, stirring frequently, until apples are evenly glazed. Stir into carrots.

Steps:

• Heat oil in a skillet over medium-high heat. Saute carrots in oil for about 10 minutes, or until tender. Stir in balsamic vinegar and brown sugar, mix to coat and serve.