Almost Like Dessert Honey And Brown Sugar Glazed Carrot Pennies Recipes

HONEY-GLAZED BABY CARROTS

Honey-Glazed Baby Carrots image

Not even kids can resist vegetables like carrots when they are smothered in butter and honey!

Provided by Sarah Stephan

Categories Side Dish Vegetables Carrots Glazed Carrot Recipes

Time 25m

Yield 4

Number Of Ingredients 4

Ingredients

1 (16 ounce) package baby carrots
3 tablespoons butter
2 tablespoons honey
½ teaspoon cornstarch

Steps:

Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add carrots, cover, and steam until tender, about 15 minutes.
While carrots are steaming, melt butter in a saucepan over low heat. Combine with honey and cornstarch.
Pour glaze over cooked carrots and toss to coat. Serve immediately.

Nutrition Facts : Calories 148.8 calories, Carbohydrate 18.2 g, Cholesterol 22.9 mg, Fat 8.8 g, Fiber 3.3 g, Protein 0.8 g, SaturatedFat 5.5 g, Sodium 149.2 mg, Sugar 14 g

CONTEST-WINNING GLAZED CARROT COINS

Contest-Winning Glazed Carrot Coins image

These glossy carrots, flavored with orange juice, cinnamon and ginger, are pretty enough for a special meal. To save time, you could substitute two 15-ounce cans of carrots for the fresh ones. -Helen Bethel, Maysville, North Carolina

Provided by Taste of Home

Categories Side Dishes

Time 25m

Yield 4 servings.

Number Of Ingredients 7

Ingredients

2 tablespoons butter
2 tablespoons brown sugar
2 tablespoons orange juice
1/4 teaspoon salt
1/4 teaspoon ground ginger
1/8 teaspoon ground cinnamon
6 medium carrots, cut into 1/2-inch slices

Steps:

In a small saucepan, melt butter over medium heat. Stir in the brown sugar, orange juice, salt, ginger and cinnamon. Add the carrots; cover and cook for 20-25 minutes or until tender, stirring occasionally.

Nutrition Facts : Calories 94 calories, Fat 3g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 217mg sodium, Carbohydrate 17g carbohydrate (13g sugars, Fiber 3g fiber), Protein 1g protein. Diabetic Exchanges

SPICY BROWN SUGAR CARROTS

Spicy Brown Sugar Carrots image

Provided by Sandra Lee

Categories side-dish

Time 15m

Yield 8 servings

Number Of Ingredients 8

Ingredients

2 pounds carrots, peeled and cut on the bias into 2 1/2-inch pieces
1/4 cup apple cider
1/4 cup light brown sugar
1/2 teaspoon pumpkin pie spice
1/4 teaspoon chili powder
2 tablespoons butter
Salt and freshly ground black pepper
2 tablespoons freshly chopped parsley leaves, for garnish

Steps:

Bring a large pot of salted water to a boil over medium heat and add the carrots. Cook for 2 minutes, then drain in a colander and set aside.
In a medium-size pot combine all the remaining ingredients, except the parsley, and bring to a simmer over low heat. Add the drained carrots and toss to combine. Simmer on low heat for 5 minutes to incorporate flavors. Transfer to a serving bowl, garnish with parsley and serve.

COPPER PENNY

Copper Penny image

This was a popular carrot, celery, green pepper, and onion salad my Mom used to make in the summer and for picnics.

Provided by KRYM

Categories Salad Vegetable Salad Recipes

Yield 5

Number Of Ingredients 8

Ingredients

2 pounds carrots, sliced
1 stalk celery, chopped
1 green bell pepper, chopped
1 onion, chopped
1 (10.75 ounce) can condensed tomato soup
.3 cup vegetable oil
½ cup distilled white vinegar
⅔ cup white sugar

Steps:

Bring a pot of water to boil, add carrots and boil until the carrots are just tender, approximately 10 minutes. Drain well.
In a mixing bowl combine the celery, green pepper, carrots and onion.
Bring tomato soup, oil, vinegar and sugar to a boil. Stir well. Remove the mixture from the heat and let cool, 10 to 15 minutes. Pour the mixture over the vegetables, mix until all of the vegetables are coated. Marinate this salad overnight before serving.

Nutrition Facts : Calories 351.1 calories, Carbohydrate 55.5 g, Fat 14.6 g, Fiber 6.2 g, Protein 3.2 g, SaturatedFat 2 g, Sodium 471.2 mg, Sugar 41.1 g

GLAZED CARROT PENNIES

Glazed Carrot Pennies image

This is my favorite carrot recipe of all time. It almost tastes like "Thanksgiving" sweet potatoes to me. I just love them. If you don't think there's enough glaze in the pan, just add double the amount of the butter and brown sugar, and add a little more of the cinnamon and nutmeg. Just a dash or so. I hope you enjoy this!

Provided by Robyn Bruce

Categories Vegetables

Time 20m

Number Of Ingredients 6

Ingredients

1 lb carrots, peeled and sliced
2 Tbsp butter
1 Tbsp brown sugar
1/4 tsp salt
dash of ground cinnamon
dash of ground nutmeg

Steps:

1. Peel and trim carrots. Cut carrots crosswise into slices one quarter inch thick (so they look like pennies).
2. Place carrot slices in a medium-sized saucepan. Add about one inch of water to saucepan. Set saucepan over high heat and bring water to a boil. Reduce heat.
3. Cover saucepan and gently simmer carrots until they are just tender, 10 to 15 minutes.
4. Drain carrots in a colander. Return carrots to saucepan.
5. Add butter, sugar, salt and spices to carrots in saucepan.
6. Set saucepan over medium heat and cook mixture, stirring constantly, until butter and sugar are melted and form a glaze on carrots, about 4 minutes. Serve immediately.