Carrots In Honey And Vinegar Recipes

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HONEY-GLAZED CARROTS



Honey-Glazed Carrots image

Honey enhances the natural sweetness of carrots in a four-ingredient side dish you can have ready in 25 minutes.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 25m

Yield 6

Number Of Ingredients 4

1 bag (1 lb) ready-to-eat baby-cut carrots
2 tablespoons honey
1 tablespoon butter or margarine
Ground nutmeg, if desired

Steps:

  • In 2-quart saucepan, place carrots in 1 inch of water. Heat to boiling; reduce heat to low. Cover; simmer 10 to 15 minutes or until tender. Drain well.
  • Add honey and butter to carrots in saucepan. Cook, stirring frequently, until butter is melted and carrots are glazed. Sprinkle with nutmeg.

Nutrition Facts : Calories 80, Carbohydrate 13 g, Cholesterol 5 mg, Fat 1/2, Fiber 2 g, Protein 0 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 40 mg, Sugar 9 g, TransFat 0 g

SIMPLE HONEY GLAZED CARROTS



Simple Honey Glazed Carrots image

Make and share this Simple Honey Glazed Carrots recipe from Food.com.

Provided by AshleyP

Categories     Vegetable

Time 30m

Yield 2 pounds carrots, 4 serving(s)

Number Of Ingredients 7

1 1/2-2 lbs baby carrots
1 1/2 teaspoons salt
4 tablespoons butter
4 tablespoons honey
3 tablespoons packed brown sugar
1/2 lemon, juice of
fresh ground black pepper or chopped parsley, for garnish

Steps:

  • Rinse carrots under cold water and put in a medium saucepan. Cover with water and add salt. Bring to a boil. Reduce heat to medium-low, cover, and continue cooking for about 15 minutes, or until tender. Drain and set aside.
  • In a saute pan, melt butter over medium-low heat. Add honey and brown sugar and cook, stirring, until sugar is dissolved. Add the lemon juice and gently stir in carrots, coating well. Continue heating, gently stirring, until carrots are hot and glazed. Serve immediately garnished with freshly ground pepper or chopped parsley, if desired.

HONEY-GLAZED CARROTS



Honey-Glazed Carrots image

During the holidays, everything you make deserves a little dressing up -- including humble but hearty root vegetables.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Time 30m

Number Of Ingredients 7

1 tablespoon vegetable oil, such as safflower
2 pounds carrots, cut into 1-inch lengths, halved if thick
1 cup canned reduced-sodium chicken broth or water
1/2 cup honey
2 tablespoons red-wine vinegar
Coarse salt and ground pepper
2 tablespoons unsalted butter

Steps:

  • In a large skillet, heat oil over medium-high. Add carrots; cook, stirring once, until beginning to brown, 2 minutes.
  • Add broth, honey, and vinegar; season with salt and pepper. Bring to a boil; reduce to a simmer, cover, and cook until crisp-tender, 10 minutes. Uncover, and cook over medium-high until carrots are tender and liquid is syrupy, 7 to 9 minutes more (there should be only a small amount of liquid remaining).
  • Remove skillet from heat; add butter, and swirl skillet until melted. Season with salt and pepper.

Nutrition Facts : Calories 206 g, Fat 7 g, Fiber 4 g, Protein 2 g

HONEY-GLAZED ROAST CARROTS



Honey-glazed roast carrots image

Roasting carrots intensifies their flavour and the honey and vinegar make them deliciously sweet and sour

Provided by Sara Buenfeld

Categories     Side dish

Time 1h

Number Of Ingredients 4

1kg Chantenay or other small carrots
3 tbsp sunflower oil
2 tbsp white wine vinegar
2 tbsp clear honey

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.

Nutrition Facts : Calories 85 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 10 grams sugar, Fiber 3 grams fiber, Protein 1 grams protein, Sodium 0.1 milligram of sodium

HONEY-BALSAMIC ROASTED CARROTS



Honey-Balsamic Roasted Carrots image

Roasting enhances carrots' natural sweetness, and a bit of balsamic vinegar brings the right amount of zippy tartness to this easy, attractive dish. Bonus: It's a vegetarian-friendly side dish that everyone will love.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 45m

Yield 8

Number Of Ingredients 7

2 tablespoons butter, melted
2 tablespoons honey
2 tablespoons balsamic vinegar
1/2 teaspoon salt
1/4 teaspoon black pepper
1 bag (2 lb) fresh carrots, peeled and quartered lengthwise
2 tablespoons chopped fresh Italian (flat-leaf) parsley

Steps:

  • Heat oven to 400°F. Spray 18x13-inch rimmed pan with cooking spray.
  • In small bowl, mix melted butter, honey, 1 tablespoon of vinegar, the salt and pepper until blended. Add carrots to pan. Top with butter mixture; toss to coat.
  • Roast uncovered 15 minutes, then stir. Roast 13 to 18 minutes longer or until carrots are tender and browned. Drizzle with remaining 1 tablespoon vinegar; stir carrots in pan. Immediately remove carrots from pan. Top with parsley.

Nutrition Facts : Calories 90, Carbohydrate 15 g, Cholesterol 10 mg, Fat 1/2, Fiber 3 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 240 mg, Sugar 10 g, TransFat 0 g

HONEY-GLAZED ROASTED CARROTS AND PARSNIPS



Honey-Glazed Roasted Carrots and Parsnips image

An easy recipe for Honey-Glazed Roasted Carrots and Parsnips

Categories     Side     Roast     Christmas     Quick & Easy     High Fiber     Carrot     Parsnip     Fall     Honey     Bon Appétit     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 6

2 pounds carrots (1 to 1 1/2 inches in diameter), peeled, halved lengthwise
2 pounds parsnips (1 to 1 1/2 inches in diameter), peeled, halved lengthwise
6 tablespoons olive oil
1 1/2 tablespoons butter
1 1/2 tablespoons honey
1 teaspoon balsamic vinegar

Steps:

  • Position 1 rack in center and 1 rack in bottom third of oven and preheat to 400°F. Line 2 rimmed baking sheets with foil. Divide carrots and parsnips between prepared sheets. Sprinkle generously with salt and pepper, then drizzle 3 tablespoons oil over vegetables on each sheet; toss to coat.
  • Roast vegetables 10 minutes; stir. Roast vegetables 10 minutes longer, stir, and reverse sheets. Continue roasting until vegetables are tender and slightly charred, about 15 minutes longer. (Can be prepared 2 hours ahead. Tent with foil and let stand at room temperature. Rewarm uncovered in 350°F oven 10 minutes.)
  • Melt butter in heavy small saucepan over medium heat. Stir in honey and vinegar. Drizzle honey glaze over vegetables and serve.

HONEY GINGER CARROTS



Honey Ginger Carrots image

Carrots sweetened with honey and lemon, with a hint of ginger.

Provided by Linda

Categories     Side Dish     Vegetables     Carrots

Time 30m

Yield 6

Number Of Ingredients 5

1 pound carrots, sliced
¼ cup butter
2 ½ tablespoons honey
1 pinch ground ginger
1 tablespoon lemon juice, or to taste

Steps:

  • Bring a pot of water to a boil. Add carrots and cook until tender but still firm, about 5 minutes. Drain.
  • In a large skillet over low heat, melt butter with honey. Stir in ground ginger and lemon juice. Stir in carrots and simmer until heated through.

Nutrition Facts : Calories 122.1 calories, Carbohydrate 13.8 g, Cholesterol 20.3 mg, Fat 7.8 g, Fiber 2.3 g, Protein 0.7 g, SaturatedFat 4.9 g, Sodium 98.8 mg, Sugar 9.9 g

CARROTS IN HONEY AND VINEGAR



Carrots in Honey and Vinegar image

This recipe comes from "The Big Book of Preserving the Harvest" by Carol W. Costenbader. I made some a few years ago and they're very good. This is an easy recipe that even inexperienced home-canners can make. You will need either two pint jars or 1 quart jar, preferably wide-mouth to make packing easier. No need to sterilize, as you will be processing for 30 minutes. Remember to use the freshest possible produce. Don't use the ones that come in bags!

Provided by JenSmith

Categories     Vegetable

Time 50m

Yield 2 pints or 1 quart

Number Of Ingredients 8

1 lb baby carrots
1 cup white wine vinegar
1 cup water
2 tablespoons honey, plus
2 teaspoons honey
2 teaspoons pickling salt
1/4 teaspoon pepper
4 sprigs fresh dill

Steps:

  • Scrub the carrots and trim their green tops, leaving 3 inches, if desired. Remove the root end (the tip). Blanch the carrots in boiling water for 2 minutes, then immediately plunge into ice water. Drain well.
  • Combine the vinegar, water, honey, salt, and pepper in a nonreactive (stainless steel) saucepan and boil until the honey has dissolved.
  • Evenly divide the carrots into hot, clean jars, wedging the carrots and stacking some upside down.
  • Fill the jars with the hot liquid, leaving 1/2 inch of headspace.
  • Add 2 sprigs of dill to each jar. (You can add the dill before the carrots if you want to see it in the finished product.) Cap and seal.
  • Process for 30 minutes in a boiling-water-bath canner. Let the flavors marry for 2 weeks before using. Adjust for altitude if necessary.

Nutrition Facts : Calories 165.2, Fat 0.3, SaturatedFat 0.1, Sodium 2506.4, Carbohydrate 41.9, Fiber 4.2, Sugar 33.7, Protein 1.6

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Top Asked Questions

How do you cook carrots with balsamic vinegar and honey?
Roast the carrots for 30 minutes in the preheated oven, stirring once half-way through. While the carrots are still in the oven, prepare the balsamic glaze. Combine the vinegar and honey in a small pot and simmer over medium-low for about 10 minutes or until it has thickened slightly.
How to cook carrots in a pan with vinegar?
In small bowl, mix melted butter, honey, 1 tablespoon of vinegar, the salt and pepper until blended. Add carrots to pan. Top with butter mixture; toss to coat. Roast uncovered 15 minutes, then stir. Roast 13 to 18 minutes longer or until carrots are tender and browned. Drizzle with remaining 1 tablespoon vinegar; stir carrots in pan.
How to cook carrots in the oven with honey?
Drizzle with olive oil and season with salt and pepper and toss to evenly coat. Spread into an even layer. Roast in preheated oven 20 minutes then remove from oven. In a small bowl stir together honey and apple cider vinegar. Drizzle carrots with honey mixture and toss well to evenly coat.
How do you make carrot salad at home?
In a small bowl, mix 2 tbsp honey, 2 tbsp balsamic vinegar, 1 tbsp olive oil and a pinch of salt and pepper. Trim the tips off your carrots and slice in half lengthways, to make 2 even and thinner carrots. If your carrots are large then quarter them. If your carrots are very thin/small then you can leave them whole.

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