Sticky Glazed Carrots Recipes

Steps:

• Heat oven to 200C/180C fan/gas 6. Toss the carrots in a baking tray with the oil. Roast for 40 mins, stirring in the honey halfway through cooking, and sprinkling over the seeds for the final 10 mins.

Steps:

• Heat vegetable oil in a skillet over medium heat. Cook and stir carrots with brown sugar, cinnamon, cayenne pepper, and nutmeg in the hot oil until carrots are glazed, coated with spices, and tender, 10 to 15 minutes.

Steps:

• Preheat oven to 180C fan forced (200C normal).
• Toss the carrots in olive oil and season with salt and pepper in a large baking tray and cook in the oven for about 15 minutes or until reasonably tender, tossing now and again.
• Then toss the carrots with the honey and parsley and cook for another 5 to 10 minutes or until well glazed.

Steps:

• Peel carrots and slice into 1/2 inch circles.
• peel ginger and cut into matchstick sized strips.
• Combine sugar, pepper, and salt.
• heat the oil and half of the butter in a large skillet.
• add the carrots and sprinkle with sugar mixture.
• cook 3 minutes.
• turn slices with tongs.
• when browned on both sides and starting to blacken at the edges transfer carrots to a plate.
• clean skillet with a paper towel.
• and ginger and cook 2 minutes.
• add to the carrots.
• add remaining butter, whiskey and stock bring to a boil and cook 3 minutes until syrupy.
• return carrots and ginger to skillet and mix well with syrup.

Steps:

• Heat the oven to 425 degrees. Place carrots on a large rimmed baking sheet and toss with the oil, salt and cumin. Roast carrots for 15 minutes, then turn them and continue roasting until they are golden at the edges and tender, 12 to 15 minutes longer.
• While the carrots are roasting, make the tahini glaze: In a medium bowl, whisk together the oil, tahini, 3 tablespoons lemon juice, silan, cayenne, salt and 1 tablespoon water until smooth. Whisk in 1 to 2 more tablespoons water until you have a thick but pourable sauce. Taste and add more salt or lemon juice, or both, if you like.
• Transfer the carrots to a platter and drizzle with the tahini glaze, tossing the carrots to coat.

Steps:

• Tip the carrots into a deep frying pan with the butter, thyme and honey. Cook for 5 mins until starting to brown. Pour in 250ml water, bring to the boil and cook until the water has evaporated and the carrots are tender. Turn down the heat and cook the carrots slowly, stirring, until glazed.