Honey Glazed Roast Carrots Recipes

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:

• 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 an oven to 350 degrees F (175 degrees C).
• Place the whole carrots into a baking dish, and drizzle with olive oil. Mix until the carrots are completely covered with olive oil. Pour on the honey, then season to taste with salt and pepper; mix until evenly coated.
• Bake in the preheated oven until just tender, or cooked to your desired degree of doneness, 40 minutes to 1 hour.

Steps:

• Preheat the oven to 375 degrees F.
• Stir the honey, olive oil, cayenne and 1/4 teaspoon salt in a large bowl. Add the carrots and toss to coat. Spread the carrots on a foil-lined rimmed baking sheet and roast until tender and golden brown in spots, 20 to 25 minutes.
• Transfer the carrots to a serving plate and sprinkle with the lemon zest and a little more salt.

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:

• Bring carrots in salted water to a boil and cook until just before done. Strain and place in ice water (skip the ice water if serving immediately).
• Before serving, melt butter in a sauté pan over medium heat. Add carrots to heat through and finish cooking.
• Add honey and cardamom, toss, adjust salt and serve.