GLAZED CARROTS WITH ROSEMARY
Caramelizing carrots results in a sweet and buttery side dish that even folks not fond of vegetables will favor. Fresh rosemary adds the finishing touch.-Helen Faddis, Gloucester, Massachusetts
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 13 servings (1/2 cup each).
Number Of Ingredients 9
Steps:
- In a large saucepan, combine the carrots, broth, wine and salt. Bring to a boil. Reduce heat. Cover and simmer for 7-9 minutes or until crisp-tender. Drain and discard liquid., Add the remaining ingredients. Cook and stir over low heat until glazed and heated through.
Nutrition Facts : Calories 137 calories, Fat 7g fat (4g saturated fat), Cholesterol 19mg cholesterol, Sodium 202mg sodium, Carbohydrate 18g carbohydrate (11g sugars, Fiber 4g fiber), Protein 1g protein. Diabetic Exchanges
GLAZED CARROTS WITH WHOLE SPICES AND ROSEMARY
Colorful carrots are glazed in brown sugar, honey, white wine vinegar, and whole spices, then roasted until the sugar just caramelizes.
Provided by Martha Stewart
Categories Food & Cooking
Healthy Recipes
Gluten-Free Recipes
Number Of Ingredients 9
Steps:
- Peel and trim carrots, leaving 1 1/2 inches of greens intact. Bring a large pot of water to a boil; add 1 tablespoon salt. Add carrots; cook until bright and just tender, 3 to 4 minutes. Immediately plunge into an ice-water bath. Drain.
- Preheat oven to 375 degrees. Whisk together sugar, vinegar, honey, and peppercorns.
- Heat oil in a large ovenproof skillet over medium-high heat. Add carrots, rosemary, and star anise; cook, stirring, until carrots are tender, about 5 minutes. Stir in honey mixture. Season with salt. Bring to a boil over medium-high heat, turning carrots to coat.
- Transfer skillet to oven. Roast carrots until slightly caramelized, 20 to 25 minutes. Drizzle with oil, if desired.
SAUTEED CARROTS WITH ROSEMARY AND LEMON
Steps:
- Cook carrots in pot of boiling salted water until crisp-tender. Drain. Rinse under cold water and drain. Melt butter in heavy large skillet over medium heat. Add garlic and sauté 1 minute. Mix in rosemary and lemon peel. Add carrots and toss to heat through. Season to taste with lemon juice, salt and pepper. Spoon onto plates and serve.
CARROTS WITH ROSEMARY BUTTER
These appealing carrots from Veronica Callaghan of Glastonbury, Connecticut are simple, yet savory. Just steam and toss with Veronica's homemade rosemary butter. Voila!
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 2 servings.
Number Of Ingredients 7
Steps:
- Place carrots in a steamer basket; place in a small saucepan over 1 in. of water. Bring to a boil; cover and steam for 4-6 minutes or until crisp-tender., Meanwhile, in a small bowl, combine the remaining ingredients. Add carrots and toss to coat.
Nutrition Facts : Calories 97 calories, Fat 6g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 386mg sodium, Carbohydrate 11g carbohydrate (8g sugars, Fiber 3g fiber), Protein 1g protein. Diabetic Exchanges
MAPLE GLAZED CARROTS
Steps:
- Place carrots into a pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 15 to 20 minutes. Drain and transfer carrots to a serving bowl.
- Melt butter in a saucepan over medium-low heat. Stir maple syrup into melted butter and cook until warmed, 1 to 2 more minutes. Pour butter-maple syrup over carrots and toss to coat; season with salt and pepper.
Nutrition Facts : Calories 120 calories, Carbohydrate 17 g, Cholesterol 15.3 mg, Fat 6 g, Fiber 2.4 g, Protein 0.9 g, SaturatedFat 3.7 g, Sodium 100.8 mg, Sugar 11.9 g
BROWN-SUGAR GLAZED CARROTS
Make and share this Brown-Sugar Glazed Carrots recipe from Food.com.
Provided by Mizoblivious
Categories Vegetable
Time 25m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- In a large skillet, place carrots, butter, sugar, rosemary and 1 1/4 c water;season with salt and pepper.
- Bring to a boil.
- Reduce to a simmer and cook until carrots are tender, 10 to 12 minutes.
- (If water evaporates before carrots are tender, add 1/4 c more).
- Continue to cook, stirring frequently, until liquid is reduced to a glaze, 1 to 2 minutes more.
Nutrition Facts : Calories 108.7, Fat 3.3, SaturatedFat 1.9, Cholesterol 7.6, Sodium 139.6, Carbohydrate 19.8, Fiber 4.8, Sugar 11.1, Protein 1.6
HONEY ROSEMARY CARROTS
A quick and easy side dish that presents a delicious combination of flavors!
Provided by KATHYP100
Categories Side Dish
Vegetables
Carrots
Time 30m
Yield 4
Number Of Ingredients 5
Steps:
- Bring carrots, water, and butter to a boil in a small saucepan; reduce heat to medium and simmer for 10 minutes. Add honey and rosemary; continue simmering until carrots are tender, about 5 minutes more.
Nutrition Facts : Calories 145.1 calories, Carbohydrate 24.4 g, Cholesterol 15.3 mg, Fat 5.9 g, Fiber 2.1 g, Protein 0.8 g, SaturatedFat 3.7 g, Sodium 91.5 mg, Sugar 20.8 g
BROWN-SUGAR GLAZED CARROTS
A touch of dried rosemary gives sweet glazed carrots some herbal depth.
Provided by Martha Stewart
Categories Food & Cooking
Quick & Easy Recipes
Time 20m
Number Of Ingredients 5
Steps:
- In a large skillet, place carrots, butter, sugar, rosemary, and 1 1/4 cups water; season with salt and pepper. Bring to a boil; reduce to a simmer, and cook until carrots are tender, 10 to 12 minutes. (If water evaporates before carrots are tender, add 1/4 cup more.)
- Continue to cook, stirring frequently, until liquid is reduced to a glaze, 1 to 2 minutes more.
GRAND MARNIER GLAZED CARROTS
This delicious side dish is so easy to make and the flavors are just incredible! This recipe pairs so well with many proteins... VIDEO https://www.youtube.com/watch?v=6xbsvsfVUBQ
Provided by CLUBFOODY
Categories < 30 Mins
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Place baby carrots in a steam basket and cook on high heat until tender, about 6 minutes. Remove and set aside.
- In a large saucepan over medium heat, add butter. When it starts foaming, add steamed carrots, brown sugar and Grand Marnier. Cook carrot mixture for 3 minutes. Season carrot mixture with rosemary, cayenne pepper and sea salt; stir and cook for 7 minutes or until glaze thickens.
- Transfer to a serving dish, sprinkle with parsley and serve immediately. Makes 4 servings.
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Directions. In a large saucepan, combine the carrots, broth, wine and salt. Bring to a boil. Reduce heat. Cover and simmer for 7-9 minutes or until crisp-tender. Drain and discard liquid. Add the remaining ingredients. Cook and stir over low heat until glazed and heated through.
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