Honey Apple Glazed Carrots Recipes

Steps:

• Combine the butter, vanilla bean, honey, cinnamon sticks, lemon zest and Cognac in a shallow pan. Place figs flesh side down (skin side up) in the mixture. Cover with foil and roast in a 325-degree oven for 30 minutes. Remove from the oven and let figs sit in mixture until ready for use.
• CAKES: Preheat oven to 350 degrees. Grease 12 individual muffin tins. Use a muffin tray if individual trays are not available. Using a box grater, grate the apples and carrots. Set aside in a medium bowl. Add the raisins. In a large bowl combine the honey, brown sugar, cognac, vegetable oil, and mix until well combined. To this add the eggs and mix again until combined. To this mixture add the carrots, apples and raisins. Stir. At this point all the wet ingredients should be in the same bowl. In a medium bowl, combine all of the remaining dry ingredients, except the pecans. Sift together the dry ingredients so that all the spices evenly mixed together. Add all the dry ingredients to the wet ingredients. Fold together just until well combined. Stir in pecans. Pour mixture into greased muffin tins. Bake at 350 degrees for about 45 minutes. (While the cakes are baking prepare the figs for the garnish.) A toothpick inserted into the cake should come out clean when removed. Cool slightly and glaze. Melt 2 tablespoons of butter and to this add 1/2 cup of honey, stir until it comes together. Using a pastry brush, glaze the tops of the cakes, and lean 2 fig halves across each other and against the side of an individual honey cake. Nap sauce around figs. Place a quenelle of whipped cream on top of cake.

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:

• 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:

• Preheat oven to 325 degrees F (165 degrees C). Lightly grease the bottom of a 9x13 inch baking dish.
• Toss carrots with onion, and add Worcestershire sauce, oregano, monosodium glutamate, garlic powder, salt and pepper.
• Bake for 45 minutes, or until tender. Turn oven off and add honey and butter, mixing thoroughly. Place dish back in the warm oven for a few minutes. Serve immediately.

Steps:

• Heat the oven to 190C/170C fan/gas 5. Tip the carrots into a roasting tin and toss with the sunflower oil and some salt and pepper. Roast for 30 mins.
• Drizzle the vinegar and honey over the carrots, toss well and return to the oven for a further 20 mins.

Steps:

• Melt butter in a nonstick skillet over medium-high heat.
• Add carrots to the skillet and saute until the carrots begin to brown slightly, about 8 minutes.
• Add apple juice and honey and bring to a boil.
• Reduce the heat and simmer until carrots are tender and liquid is reduced to glaze, stirring occasionally, about 15 minutes.
• Season to taste with salt and pepper.

Steps:

• Melt butter in a large nonstick skillet over medium-high heat. Add carrots to the skillet and simmer about 2-3 minutes.
• Add apple juice, honey, and dill. Bring to a boil. Reduce the heat and simmer about 15 minutes or until carrots are tender and liquid is reduced to a glaze, stirring occasionally. Season to taste with salt and pepper.

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:

• 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:

• Combine honey, apple juice, molasses, barbeque sauce, cinnamon, and nutmeg together in a saucepan; bring to a soft boil. Reduce heat and simmer, stirring occasionally, until glaze is smooth and thickened, about 15 minutes.

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:

• Melt butter in large nonstick skillet over medium-high heat. Add carrots and sauté until carrots begin to brown slightly, about 8 minutes. Add apple juice and honey and bring to boil. Reduce the heat and simmer until carrots are tender and liquid is reduced to glaze, stirring occasionally, about 15 minutes. Season to taste with salt and pepper. Transfer to bowl. Sprinkle with green onion tops and serve.