Mintedglazedcarrots Recipes

Steps:

• Place a steamer insert into a saucepan, and fill with water to just below the bottom of the steamer. Cover, and bring the water to a boil over high heat. Add the carrots, recover, and steam until just tender, 2 to 6 minutes depending on thickness. Drain carrots.
• Heat the butter in a skillet over low heat. Stir in the carrots, brown sugar, honey, and mint. Continue to cook and stir until the sugar is dissolved, 2 to 3 minutes.

Steps:

• Quarter and cut carrots into 2-inch lengths.
• In a skillet, bring carrots, sugar, 1/2 cup water, butter, and salt to boil. Reduce heat; simmer, partly covered, 6 minutes.
• Cook uncovered, over high, tossing often until tender, 3 to 4 minutes. Season with pepper.

Steps:

• In a large skillet over medium heat, melt the butter, then add the shallots and cook until beginning to soften, 3 to 5 minutes.
• Add the carrots, sage, chicken broth, honey and wine and bring to a simmer. Cook until the carrots are tender and the liquid has reduced to a syrup, 8 to 10 minutes. Stir in the marjoram and some salt and pepper to taste.

Steps:

• Cut the carrots in thirds crosswise. Then cut each piece lengthwise into halves or fourths, depending on the width of the carrots. This should create spears that have at least one flat side.
• Add the oil to a cast-iron skillet and heat over medium heat. When the oil is hot, place the carrots in the oil cut-sides down and cook without turning until tender, about 6 minutes. The cut sides will be very, very dark. Some may even call it burnt. Don't worry, it'll taste great!
• Add the honey, togarashi and 1/4 cup of water to the skillet and stir up all the carrots. Cook, stirring constantly, until most of the water has cooked off and the carrots are coated. Season with salt and pepper. Top with the chopped parsley. (This will add a fresh flavor and it looks really pretty.)
• Serve right away to your impressed and amazed friends!

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:

• In a small skillet, combine the broth, water, butter, brown sugar, cumin, and 1/2 teaspoon salt and bring to a boil over medium heat. Stir until the sugar is dissolved. Add the carrots, reduce the heat and simmer, covered, until just tender, about 4 to 5 minutes.
• Uncover the pan and let the liquid cook down until it reduces to a glaze, about 2 to 3 minutes. Toss the carrots to generously coat them with the glaze. Stir in the lemon juice and parsley and season with salt and pepper to taste. Transfer to a serving bowl and serve.

Steps:

• Place carrots into a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until carrots are tender, about 8 minutes. Drain.
• Heat butter in a skillet over medium heat; cook and stir carrots, brown sugar, and lemon juice in the melted butter, stirring often, until sugar has dissolved, 2 minutes.

Steps:

• In a large skillet, heat oil over medium-high. Add carrots; cook, stirring once, until beginning to brown, 2 minutes.
• Add broth, honey, and vinegar; season with salt and pepper. Bring to a boil; reduce to a simmer, cover, and cook until crisp-tender, 10 minutes. Uncover, and cook over medium-high until carrots are tender and liquid is syrupy, 7 to 9 minutes more (there should be only a small amount of liquid remaining).
• Remove skillet from heat; add butter, and swirl skillet until melted. Season with salt and pepper.

Steps:

• Cut the carrots on the diagonal into 3-inch lengths.
• Cut thicker pieces in half lengthwise to make them uniform in size.
• Heat the oil in a 9-inch saute pan over moderate heat.
• Add the carrots and cook until lightly browned on all sides, about 3 minutes per side.
• Season with salt and pepper.
• Add the ginger, garlic, and shallots and cook over medium-low heat, stirring occasionally, until the shallots are softened, 5-7 minutes.
• Add the honey, orange juice, soy sauce and water.
• Cover with a round of waxed paper that fits snugly on the vegetables.
• Cook the carrots slowly on top of the stove, stirring occasionally, until the carrots are tender and the juices have formed a glaze, 30-40 minutes.
• Garnish with the mint.

Steps:

• Blanch carrots in salted boiling water for 2 to 3 minutes until tender crisp. Drain and plunge in ice-bath to stop the cooking.
• To a saute pan, add butter and sugar. Let melt and add carrots, cook over low heat until heated through, and glazed, about 4 minutes.

Steps:

• Lightly steam the carrots in a steamer basket. Drain.
• Wash out the pot, dry it with a towel then heat the pan on medium heat.
• Add the butter and sugar until butter is melted and sugar has dissolved.
• Add the carrots to the pan and cook until butter starts to brown, the carrots have a nutty fragrance and are fork tender.
• Arrange the carrots on a serving platter.
• Season with salt (we liked it with French grey sea salt) and cracked black pepper. Garnish with the mint. Serve immediately.

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:

• Trim off the ends of each carrot and scrape the sides.
• Cut the carrots crosswise into rounds, each about 1/8 inch thick.
• There should be about 4 cups.
• Put the carrot rounds in a saucepan and add the butter, broth, salt and pepper. Bring to the boil. Cover and simmer about 5 minutes or until crisp-tender. Do not overcook. Remove from the heat.
• Add the mint and cumin and stir to blend. Serve.

Steps:

• Boil lightly salted water.
• Peel and slice the carrots into 1-inch pieces then blanch for 3 minutes.
• If not using immediately, put into ice water to stop cooking.
• When ready to use, drain well and add to a sauté pan into which all other ingredients have been added.
• Cook until heated through and the syrup has formed a glaze.

Steps:

• Heat the butter and olive oil in a large, heavy-bottomed saucepan over medium-high heat. Once the butter foams, sauté the carrots until they are crisp-tender, about 4 or 5 minutes. Season with salt and pepper. Pour the broth and maple syrup into the pan. Cover, reduce heat to medium, and simmer for 10 minutes.
• Remove cover, and continue to cook for another 6 to 8 minutes over high heat, until the carrots are tender and glazed with the syrup. Toss with the lemon juice and parsley, and serve.

Steps:

• Put 6 cups of water into a large pan. Boil carrots until tender crisp; about 10 minutes. Drain.
• In a small pan, stir cornstarch into apple juice. Over moderate heat, cook, stirring, until sauce consistency.
• Stir in mint and cinnamon.
• Pour sauce over carrots and toss to coat.

Steps:

• Place mint sprigs in bottom of large saucepan; place steamer rack in pan. Add just enough water to touch bottom of steamer rack; place carrots on rack. Cover pan and steam over high heat until carrots are just tender, 8 to 10 minutes, depending on size. Transfer carrots to bowl; toss with butter and chopped mint. Sprinkle with fleur de sel and pepper and serve.

Steps:

• Melt 1 tablespoon butter in large pan over high heat.
• Add carrots in a few batches, cooking each batch for about a minute and a half. Don't overwhelm the pan. Remove from pan.
• Pour whiskey and allow to evaporate for 30 seconds. Reduce heat to medium and add remaining butter.
• When butter melts, add brown sugar and stir together.
• Add carrots to pan, cover and cook for 5 minutes.
• Remove lid, add salt and pepper.
• Continue cooking until glaze is thick and carrots are at desired tenderness (about 5 minutes).
• Place carrots on a serving platter and drizzle remaining glaze over the top.
• Serve hot with green onion slices on top.

Steps:

• Combine 4 1/2 cups water, carrots, 4 tablespoons butter, sugar, and coarse salt in heavy large pot. Bring to boil. Reduce heat; cover and simmer until carrots are just tender when pierced with knife, about 10 minutes. Drain. (Can be prepared 3 hours ahead. Let stand at room temperature.)
• Melt remaining 6 tablespoons butter in large nonstick skillet over medium-high heat. Add maple syrup and brown sugar and stir until sugar dissolves. Add carrots and cook until heated through, about 5 minutes. Season with salt and pepper.
• Transfer carrots to large bowl. Sprinkle with parsley and serve.