Caramelised Honey Carrots Recipes

Steps:

• Heat the oil and butter in a frying pan. Add the carrots and cook, covered, over a low heat, until the carrots have just tendered.
• Add the sugar, stir constantly, about 10 minutes, or until the carrots caramelise.
• Stir in the parsley and the vinegar.

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:

• Put the carrots in a large frying pan with a lid. Cover with cold water, put the lid on and bring to a boil. Once boiling, take the lid off and cook over a medium heat for about 25-30 mins until all the water has evaporated.
• Reduce the heat, add the honey, butter and thyme leaves and gently cook for about 5 mins until the carrots are caramelised and golden.

Steps:

• Boil carrots in boiling water, covered, until almost done, they should be slightly firm.
• In the meantime, combine honey, water and brown sugar in a saucepan.
• Bring to boil and reduce by half until thick and syrupy, about 15 minutes.
• Drain carrots, add butter, mix until melted.
• Add honey mix and cinnamon; stir gently and cook on low for about 5 minutes.

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.

Steps:

• Heat oven to 200C/180C fan/gas 6. Tip the carrots, honey, butter and 150ml water into a deep roasting tin and season well. Bake in the oven for 1 hr-1 hr 10 mins or until tender and sticky. Scatter over the chives and serve.

Steps:

• Grease the bottom and sides of a covered casserole dish with 1 tablespoon of butter and set aside.
• Melt the other tablespoon of butter in a skillet and slowly cook the onions, stirring occasionally, until golden brown and tender.
• Preheat oven to 180C/350°F.
• While the onions cook, peel and THINLY slice the carrots and put them into the buttered casserole dish. The slices should be about the thickness of a nickel (or a pound coin in the UK). If they are too thick, they will take longer than noted to cook.
• When the onions are cooked, add them to the carrots and mix them around a bit.
• In a small bowl, combine the orange juice, honey, paprika, garlic powder, dill, cayenne (if using), melted butter, salt and pepper.
• Pour this mixture over the carrots, cover and bake for one hour. Remove from oven and test to see that carrots are firm but tender. If need be, return to oven and cook an additional 5-15 minutes.
• Enjoy now because I can almost guarantee that you won't have any leftovers!

Steps:

• Preheat the oven to 400 degrees. Line a sheet pan with foil and coat with cooking spray.
• Place the carrots in a single layer on the baking pan.
• In a small bowl, mix together the olive oil, honey, salt and pepper. Pour the honey mixture over the carrots and toss to coat.
• Place in the oven and bake for 25-35 minutes or until carrots are tender and browned. Roasting time may vary depending on the size of the carrots.
• Remove from the oven and serve immediately, sprinkled with parsley if desired.