Baby Carrots Glazed With Pepper Jelly Recipes

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HIDDEN VALLEY® GLAZED BABY CARROTS



Hidden Valley® Glazed Baby Carrots image

Provided by Food Network

Categories     side-dish

Yield 5 servings

Number Of Ingredients 4

1/4 cup butter
1/4 cup light brown sugar
1 packet (1 ounce) Hidden Valley® Original Ranch® Salad Dressing & Seasoning Mix
16 ounces ready-to-eat peeled baby carrots, cooked

Steps:

  • Melt butter and sugar in large skillet. Add carrots and dressing mix; stir well. Cook over medium heat until hot and glazed, about 5 minutes, stirring frequently.

GLAZED BABY CARROTS



Glazed Baby Carrots image

Provided by Anne Burrell

Categories     side-dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 8

Kosher salt
1 pound baby carrots, tops removed but with a little green left attached (it's cute)
4 tablespoons butter
3 tablespoons brown sugar
1/2 lemon, juiced
1 clove garlic, smashed
3 sprigs thyme, picked
Pinch cayenne pepper

Steps:

  • Bring a pot of well-salted water to a boil. Set up a bowl of well-salted ice water. Blanch the carrots in the boiling water. When they are cooked but still have some crunch, plunge them immediately into the ice water. When cool, use a clean tea towel to rub the skin off the carrots. Reserve.
  • To a large skillet add the butter, sugar, lemon juice, garlic, thyme, cayenne and about 1/2 cup of water. Bring the pan to medium heat swirling occasionally. When most of the water has reduced and the mixture seems homogenous, removed the garlic and add the carrots and stir until they are coated. Cook for another 2 to 3 minutes or until the carrots are completely coated and hot.
  • So good for my eyes!

CRANBERRY GLAZED BABY CARROTS



Cranberry Glazed Baby Carrots image

I love glazed carrots and these sound good. I am putting the recipe here so I can find it for the next time I make chicken or turkey.

Provided by Sweet PQ

Categories     Vegetable

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 4

1 lb baby carrots
2 tablespoons butter
1/4 cup brown sugar
1/2 cup cranberry sauce

Steps:

  • Bring a pan of water to boil and add the carrots. Cook for 8-10 minutes, (until crisp-tender). Drain and put aside.
  • In a pan over medium-high heat, combine the butter, brown sugar and cranberry sauce, stirring until smooth. Simmer 2 minutes, then add the carrots and glaze for 5 minutes. Season with salt and pepper, if desired.

GLAZED BABY CARROTS



Glazed Baby Carrots image

For a zippy side dish, try this recipe. These brown sugar-glazed carrots come together in no time at all. -Anita Foster, Fairmount, Georgia

Provided by Taste of Home

Categories     Side Dishes

Time 15m

Yield 4 servings.

Number Of Ingredients 4

1 pound fresh, frozen or canned whole baby carrots
Water
2 tablespoons butter
1/4 cup brown sugar

Steps:

  • Cook carrots in a small amount of water until tender. Drain. In a saucepan, combine butter and brown sugar; heat until sugar dissolves. Add carrots and toss to coat. Heat through.

Nutrition Facts : Calories 142 calories, Fat 6g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 152mg sodium, Carbohydrate 23g carbohydrate (19g sugars, Fiber 2g fiber), Protein 1g protein.

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

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

SWEET BABY CARROTS



Sweet Baby Carrots image

Honey, butter, and brown sugar make these baby carrots irresistible! It may not be the most nutritious recipe, but the carrots turn out so yummy, you won't care!

Provided by Lisa Altmiller

Categories     Side Dish     Vegetables     Carrots

Time 25m

Yield 4

Number Of Ingredients 4

1 (16 ounce) package baby carrots
½ cup butter
3 tablespoons honey
½ cup brown sugar

Steps:

  • Place the carrots into a large pot and cover with salted water. Bring to a boil over high heat until tender, about 15 minutes. Drain and allow to steam dry for a minute or two.
  • Return the pot to the stove; reduce the heat to medium-low. Melt the butter in the pot. Stir in the honey and brown sugar; add the carrots and stir until evenly coated; cook another 5 minutes

Nutrition Facts : Calories 401.7 calories, Carbohydrate 50.7 g, Cholesterol 61 mg, Fat 23.3 g, Fiber 3.2 g, Protein 1.4 g, SaturatedFat 14.6 g, Sodium 249.1 mg, Sugar 44.9 g

RANCH-GLAZED BABY CARROTS



Ranch-Glazed Baby Carrots image

There's no need to dip these flavor-packed carrots in a creamy dip-they're already sauteed in delicious ranch dressing mix. You and your crew will love 'em! -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Side Dishes

Time 15m

Yield 4 servings.

Number Of Ingredients 5

1 pound fresh, frozen or canned whole baby carrots
Water
2 tablespoons butter
2 tablespoons Hidden Valley® Original Ranch® Seasoning & Salad Dressing Mix Shaker
2 tablespoons packed brown sugar

Steps:

  • Cook carrots in a small amount of water until tender. Drain. In a saucepan, combine butter, Hidden Valley® Original Ranch® Seasoning & Salad Dressing Mix Shaker and brown sugar; heat until sugar dissolves. Add carrots and toss to coat. Heat through.

Nutrition Facts :

BABY CARROTS BRUSSELS SPROUTS GLAZED WITH BROWN SUGAR AND PEPPER



Baby Carrots Brussels Sprouts Glazed With Brown Sugar and Pepper image

This recipe comes from a November 1987 issue of Bon Appetit featuring a "Creole Thanksgiving". You may want to adjust the amount of pepper for your own personal preferances.

Provided by Leslie in Texas

Categories     Vegetable

Time 56m

Yield 8-10 serving(s)

Number Of Ingredients 6

2 lbs baby carrots
2 lbs Brussels sprouts, trimmed, cross cut in root ends
1 1/2 cups chicken stock
6 tablespoons unsalted butter (3/4 stick)
1/3 cup firmly packed light brown sugar
1 tablespoon fresh ground pepper

Steps:

  • Blanch carrots in large pot of boiling salted water until crisp-tender, about 4 minutes.
  • Transfer carrots to bowl of ice water using slotted spoon; return water to a boil.
  • Add brussels sprouts and blanch until crisp-tender, about 5 minutes.
  • Transfer to another bowl of ice water using slotted spoon.
  • Can be prepared 1 day ahead. Drain;chill.
  • Bring stock, butter and sugar to boil in heavy large skillet, stirring until sugar disolves.
  • Boil until reduced by half, about 7 minutes.
  • Can be prepared 6 hours ahead. Return to boil before continuing.
  • Add carrots and cook until almost tender and sauce begins to coat,shaking pan occasionally, about 6 minutes.
  • Add brussels sprouts and pepper (to taste) and cook until heated through, stirring occasionally, about 4 minutes.

Nutrition Facts : Calories 209.7, Fat 9.9, SaturatedFat 5.8, Cholesterol 24.2, Sodium 181.8, Carbohydrate 28.4, Fiber 5.2, Sugar 16.9, Protein 4.9

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