Roasted Glazed Carrots Recipes

Steps:

• Preheat oven to 475 degrees.
• In shallow baking dish, toss carrots with oil and salt to coat.
• Roast in oven for 10 minutes.
• Heat butter in small saucepan until golden brown (dont burn!), remove from heat and add maple syrup.
• Drizzle over carrots and shake pan to coat.
• Return to oven and continue to roast for another 8 minutes, or until brown and tender.
• Serve immediately.

Steps:

• Cut carrots into strips 1/4 inch thick and about 1 1/2 inches long.
• Place in a buttered casserole dish and sprinkle with salt and pepper.
• Dot with brown sugar and butter.
• Cover.
• Bake at 350 degrees for 1 1/2 hours.

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:

• 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:

• Preheat the oven to 400 degrees F.
• If the carrots are thick, cut them in half lengthwise; if not, leave whole. Slice the carrots diagonally in 1 1/2-inch-thick slices. (The carrots will shrink while cooking so make the slices big.) Toss them in a bowl with the olive oil, salt, and pepper. Transfer to a sheet pan in 1 layer and roast in the oven for 20 minutes, until browned and tender.
• Toss the carrots with minced dill or parsley, season to taste, and serve.

Steps:

• Put the vegetables in a skillet just large enough to hold them in a single layer. Add enough water so that it comes halfway up their sides along with the butter and sugar. Bring to a boil over high heat, then adjust the heat to maintain a simmer. Cover the vegetables with a round of parchment paper just large enough to fit the inside diameter of the pan, or with a lid set ajar. Simmer the vegetables until tender, about 8 to 10 minutes. Remove the cover and raise the heat to high. Toss the vegetables frequently in the pan, as the liquid evaporates to a shiny smooth glaze. Season with salt and pepper to taste and serve.

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:

• Cut carrots in half crosswise, then lengthwise into 2 or 3 sticks.
• Simmer, covered, in a small amount of boiling salted water for about 10 minutes or until crisp-tender.
• Drain.
• Melt the butter.
• Stir in brown sugar until dissolved.
• Add carrots.
• Cook over medium-low heat about 10 minutes, turning often.

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:

• Place carrots in a saucepan and pour in just enough water to cover.
• Bring to a boil and simmer until carrots are tender (about 10 minutes).
• Drain water from pan.
• Add butter and brown sugar to the carrots and stir to dissolve.
• Simmer for approximately another ten minutes over medium-high heat until the carrots look glazed (keep up the occasional stirring).
• I like to sprinkle with a little salt when serving.

Steps:

• Peel and cut the carrots into batons. (You can do this up to 24 hours ahead and keep them in a polythene bag in the fridge.) Tip them into a pan, pour in enough boiling water just to cover, bring back to the boil, then put a lid on the pan and cook for 4-5 minutes until the carrots are just tender.
• Meanwhile, put the butter and maple syrup in a small pan. Heat until the butter is melted then stir in the mustard. Take off the heat. Drain the carrots and tip into a warmed serving dish.
• Pour the warm maple glaze over the carrots. Taste and adjust seasoning to suit.

Steps:

• Preheat oven to 350 degrees F.
• Place cooked carrots in 9" pie pan, set aside.
• In small saucepan over moderate heat, melt butter; add onion and cook until lightly browned, remove from heat.
• Stir in brown sugar and mustard; blend and spoon over carrots.
• Bake uncovered for 15 minutes or til lightly glazed.

Steps:

• Peel carrots and cut in half lengthwise. Boil in salted water until tender; drain well. Melt butter in a heavy skillet; add lemon juice and brown sugar and stir until mixture thickens. Add carrots; stir until well glazed and heated through.

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:

• Cook carrots in boiling water in large saucepan on medium heat 4 to 6 min. or until crisp-tender. Meanwhile, cook dressing, sugar and butter in small saucepan on low heat 3 to 5 min. or until thickened, stirring occasionally.
• Drain carrots; return to saucepan. Add sauce; stir. Cook 2 to 3 min. or until carrots are heated through and evenly coated with sauce.
• Sprinkle with parsley.