Orangeglazedshreddedcarrotsreducedorlowfat Recipes

Steps:

• Preheat the oven to 450˚.
• Remove the tops and scrub the orange and rainbow carrots with a vegetable brush. Cut the carrots in long diagonal slices. (You want fairly uniform sticks, about 4 inches long by 1/2 inch wide.)
• Place the carrots on a sheet pan, drizzle with 3 tablespoons olive oil and sprinkle with 1 teaspoon kosher salt and 1/2 teaspoon pepper. Toss well with your hands and spread out in one layer.
• Roast for 15 to 20 minutes, turning once, until the carrots are lightly browned and tender. Sprinkle with the orange zest, orange juice and fleur de sel and toss well. Serve hot or at room temperature.

Steps:

• In a large skillet, bring carrots, 1/2 cup water, butter, and 1/2 teaspoon salt to a boil. Reduce heat to a simmer; cover, and cook until almost tender, about 6 minutes.
• Add orange juice. Cook (uncovered) over high, tossing frequently, until carrots are tender and glazed, 5 to 8 minutes. Serve immediately.

Steps:

• Whisk orange juice, broth, honey (if using) and cornstarch in a small bowl.
• Heat oil in a large nonstick skillet over medium-high heat. Add carrots and cook, stirring constantly, until slightly softened, about 3 minutes.
• Stir the juice mixture and add to the carrots . Cover and continue cooking, stirring occasionally for 2-3 minutes. Add butter and continue to cook until the butter melts and the carrots are tender, 2-3 minutes. (Note the if you are usng shredded carrots, your cooking time will be shorter.).
• Serve.

Steps:

• Cut a 1-inch chunk off one end of a carrot at an angle. Roll the carrot a quarter turn and cut another 1-inch chunk at an angle. Continue rolling and cutting all of the carrots into 1-inch chunks. Combine the carrots and orange juice in a large saucepan. Add enough water to just cover the carrots. Add the butter and 1/4 teaspoon each salt and pepper.
• Bring to a boil, and then reduce the heat to maintain a steady simmer. Cook, stirring occasionally, until the carrots are tender and the liquid has reduced to a glaze, about 20 minutes. Top with the dill and serve.

Steps:

• Peel carrots and cut into 2-inch lengths, then halve them lengthwise.
• Place carrots in a large skillet with orange juice, salt and pepper.
• Bring to a boil, reduce to simmer, cover and cook 6 to 8 minutes, tossing ooccasionally.
• Uncover and cook until liquid is reduced to glaze, tossing occasionally. this should take 2 to 3 minutes.
• Mix in cilantro, serve immediately.

Steps:

• To cook carrots, heat 1 inch lightly salted water in 2-quart saucepan over high heat to a boil; immediately add carrots.
• Return to a boil.
• Reduce heat to low.
• Cover and simmer 10 to 12 minutes for fresh carrots (8-10 minutes for frozen) or until crispy and tender.
• Drain carrots well and return to pan.
• Stir in marmalade, butter, mustard and ginger.
• Simmer uncovered, over medium heat 3 minutes or until carrots are glazed, stirring occasionally.
• At this point, carrots may be transferred to a microwavable casserole dish with lid.
• Cover and refrigerate up to 8 hours before serving.
• To reheat, microwave at HIGH 4-5 minutes or until hot.

Steps:

• In a small bowl, which juice, broth and cornstarch.
• Heat oil in a large non-stick skillet on medium-high heat.
• Add carrots and cook 3 minutes.
• Stir in juice mixture, butter and salt.
• Cover and cook, stirring occaisionally, 5-6 minutes.

Steps:

• Preheat the oven to 350°F
• Spray a bundt pan,or a 8x8 pan with nonstick vegetable spray.
• In a medium bowl, beat the egg for 2-3 minutes at medium speed.
• Add sugar gradually till the mixture is pale yellow and is thickened.
• Add remaining ingredients except the garnishes.
• Pour into the pan and bake about 30 minutes, till it is tested with a toothpick that comes out clean.
• Cool completely, turn out onto a plate and sprinkle with the cocoa and orange peel.