Belgian Glazed Carrots Recipes

BELGIAN GLAZED CARROTS

Steps:

• 1. Cut peeled carrots at a slight diagonal to make 1/4-inch slices.
• 2. In a large saucepan, melt the butter over medium heat. Add the carrots and water. Cover pan, and cook carrots for 7 to 10 minutes or until carrots are fork-tender.
• 3. Stir in the honey, ginger and nutmeg. Bring mixture a low boil, and remove from heat as soon as it reaches a boil. Season with salt and pepper, if desired. With a large spoon, fold carrots several times until well coated with the honey glaze. Serve immediately.

BELGIAN CARROTS

Steps:

• In a medium saucepan, cover carrots with 1 inch of water & bring to a simmer for 10-12 minutes, until carrots are tender.
• Drain water from pan & toss carrots with remaining ingredients.
• Over low heat, stir carrots until sauce is heated through & serve.

GLAZED CARROTS

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.

BRANDY-GLAZED CARROTS

Steps:

• In a large skillet, bring 1/2 in. of water to a boil. Add carrots. Cover and cook for 5-9 minutes or until crisp-tender. Drain and set aside., In the same skillet, cook butter and honey over medium heat until butter is melted. Remove from heat; stir in brandy. Bring to a boil; cook until liquid is reduced to about 1/2 cup. Add the carrots, parsley, salt and pepper; heat through.

GLAZED CARROTS

Steps:

• Quarter and cut carrots into 2-inch lengths.
• In a skillet, bring carrots, sugar, 1/2 cup water, butter, and salt to boil. Reduce heat; simmer, partly covered, 6 minutes.
• Cook uncovered, over high, tossing often until tender, 3 to 4 minutes. Season with pepper.

BELGIAN CARROTS

Steps:

• Mix all ingredients.
• Put in a greased baking dish.
• Bake at 350° for 15 to 20 minutes.

HONEY BUTTER GLAZED CARROTS RECIPE BY TASTY

Steps:

• Preheat the oven to 425°F.
• Melt the butter in a pan over medium heat. Once melted, add in the garlic and thyme and cook for 45 seconds. Remove from heat and mix in honey until fully incorporated.
• Line a sheet pan with foil. Place carrots on the pan and drizzle the honey butter sauce over it.
• Stir until the carrots are covered in the sauce. Sprinkle salt and pepper and toss the carrots. Evenly spread the carrots on the pan.
• Pop it in the oven for 15-20 minutes or until tender, tossing the carrots every 5-8 minutes.

HONEY-GLAZED ROAST CARROTS

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.

BOURBON GLAZED CARROTS

Steps:

• Place carrots in a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender yet firm to the bite, 10 to 15 minutes. Drain and transfer to a serving bowl.
• Combine brown sugar, butter, and bourbon together in a saucepan; bring to a simmer. Cook and stir sauce until thickened, about 10 minutes. Pour sauce over carrots and serve immediately.