Cynthias Glazed Carrots Recipes

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.

Steps:

• Peel carrots and cut in half lengthwise. Boil in salted water until tender; drain well. Melt butter in a heavy skillet; add lemon juice and brown sugar and stir until mixture thickens. Add carrots; stir until well glazed and heated through.

Steps:

• In a large bowl, whisk together vinegar, soy sauce, sugar, rosemary, garlic and ginger until combined. Whisk in 2 tablespoons oil so dressing emulsifies; set aside.
• Heat grill to low. Coat carrots with oil and season with salt. Grill carrots, covered, turning as needed to prevent burning, until nicely charred and fork tender, 20 to 25 minutes.
• When carrots come off the grill, toss them immediately in the prepared dressing. Once they're coated, use tongs to transfer the carrots to a serving platter and garnish with green onion. Drizzle a few spoonfuls of the remaining dressing over the top.

Steps:

• In a nonstick skillet, combine the chicken stock, carrots, salt, and 1/4 cup brown sugar. Bring to a boil. Cover and simmer for about 5 minutes.
• Uncover and simmer for another 2 minutes. Then stir in 1/4 cup butter and the remaining sugar. Cook on low heat, stirring occasionally for 3 minutes.
• Remove from heat and add the lemon zest and juice, salt and pepper.
• Meanwhilce, in a seperate skillet over low heat, melt 1 tbsp of butter and pour in the walnuts. Saute 8-10 minutes until toasted.
• Combine the carrots and walnuts in a serving dish. Serve immediately.